SCTK: White Bean Blondies

By Alaina Coffey, Senior Dietetics Student – Sargent College

Despite their many health benefits, beans get a bad reputation – but what if you could receive the health benefits of beans at the same time as enjoying a delicious dessert? With Meal Makeover Mom’s Fudgy Black Bean Brownie and White Bean Blondie recipes, you can do just that. The recipes use black beans and garbanzo beans as base ingredients to create desserts with increased fiber and protein, low in fat and calories (120-130 calories per 2×2” brownie).

Fudgy Black Bean Brownies are a student favorite at the SCTK, while White Bean Blondies were a new addition to this special Test Kitchen. We experimented with using regular natural unsweetened 100% cacao versus Hershey’s “Special Dark” 100% cacao in the brownies, and students enjoyed the extra richness of the dark chocolate type. Important notes to take when making this recipe are to wash the beans thoroughly, and to allow the food processor to blend the beans completely. So long as these are accomplished, no bean flavor will be evident in the brownies.

We experimented with two texture varieties of White Bean Blondies, both types containing exactly the same ingredients. For the first type, the oats and chocolate chips were just slightly pulsed in the food processor, creating a chunky and chewy texture. For the second type, the ingredients (excluding the chocolate chips) were completely blended until smooth, creating an even texture and overall more palatable treat. While students ate both textures of blondies, they preferred the smooth variety, as blending the ingredients completely concealed the dessert’s healthy ingredients. Students could not taste the garbanzo beans in either variety, but the chewy oats in the unblended version caused lasting oat flavor.

Suggestions for the White Bean Blondies included the addition of coconut, raisins, and / or nuts, and perhaps leaving out the cinnamon, as this flavor was quite strong. While many stood by the Black Bean Brownies as their favorite, the White Bean Blondies were well liked. Overall, the recipes have simple ingredients and short preparation time, so try out a batch of Brownies or Blondies for a healthier spin on your favorite treats!

Sargent Choice
White Bean Blondies
Recipe from The Meal Makeover Moms
Yield: 16 2-inch brownies

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
2 large eggs
2 tablespoons canola oil
¾ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup old fashioned oats
¾ cup mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Lightly oil or coat a 9 x 9-inch square baking pan with non-stick baking spray and set aside.
2. Place the garbanzo beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, vanilla, baking powder, salt and cinnamon and process until smooth. Add the oats and blend again until smooth (important step to achieve even texture). Then and chips and pulse just until combined.
3. Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
4. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let stand at least 20 minutes before slicing Cool in the pan before slicing into 16 squares.

1 Blondie
Calories 130
Fat 5 g
Saturated Fat 1.5 g
Protein 3 g
Carbohydrates 20 g
Fiber 2 g


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