These cookie bars are soft, chewy, and full of chocolate. They are secretly healthy, with navy beans, flax meal, and whole wheat flour, and are unbelievably delicious!
I love creating deliciously healthy dessert alternatives! I took this to a family gathering over the weekend, and some of my family can be really suspicious of the foods I make. They are always asking if something I made is healthy, deciding that if it is healthy, it must not be very good. Well, these bars did not invite ANY questioning. Success! No one even suspected they were a lightened up dessert. Everyone who ate them thoroughly enjoyed them, and I’m so happy I was able to sneak one by them. 🙂
These blondies use navy beans to replace some of the butter, and the beans add such a soft and chewy texture to the bars. I love that they also have some omega 3 fats from the flax meal, and lots of added fiber from the whole wheat flour and beans. A cookie bar that is healthy and delicious isn’t always easy to find!
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PinIngredients
- 2 flax eggs (3T flax meal, 6T water)
- 1 cup navy beans, drained and rinsed
- 1/3 cup melted butter
- 2 cups packed brown sugar
- 2 T vanilla extract
- 1 1/4 cup white whole wheat flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Start by making the flax eggs; combine flax meal and water and allow it to sit while you make the rest of the batter. In a food processor, process navy beans and melted butter until all the chunks are gone and the mixture is completely smooth. Whisk chickpea/butter with brown sugar until well combined. Add in vanilla and flax eggs and whisk until smooth. Add flour, baking powder, baking soda, salt, and cornstarch and stir just until the batter is combined. Stir in the chocolate chips. Spread into a greased 13×9 baking dish and bake 28-33 minutes, until golden brown on top. Let it cool completely before slicing into bars. Enjoy!
Notes
*Recipe adapted from http://sallysbakingaddiction.com/2013/11/03/candy-bar-blondies/
*These should be eaten the first day or two after you make them (or frozen for later)
Kathy @ Beyond the Chicken Coop says
August 5, 2015 at 8:30 amSuch a great idea! I’ve just started using beans in baked goods….who knew how amazing desserts could turn out with beans? These blondies look great!
Kalee says
August 5, 2015 at 9:49 amThanks, Kathy! I’m excited to see what other baked goods I can use beans in. 🙂
Beverley @ sweaty&fit says
August 5, 2015 at 10:07 amgreat idea!! i’ve used blackbeans for brownies before and you couldn’t tell the difference. these blondies sound great!
rachel @ athletic avocado says
August 5, 2015 at 10:36 amLove that these use beans for added nutrition! How creative 🙂
Rebecca @ Strength and Sunshine says
August 5, 2015 at 2:08 pmAlways add some beans 😉 I think they make things so moist and soft!
Deanna Segrave-Daly says
August 5, 2015 at 9:00 pmI got to try bean brownies again – the one recipe I made, you could definitely taste the beans so it kind of put me off them for awhile. But I’m willing to try again!
Kalee says
August 5, 2015 at 9:16 pmYes Deanna, I had the same thing happen with black bean brownies, they did NOT turn out well. But I gave beans a second chance, and I’m so glad I did 🙂
Rachael@AvocadoADayNutrition says
August 6, 2015 at 1:02 pmBeans make the best brownies (and blondies!) I actually prefer them to the original!
Dani @ Dani California Cooks says
August 6, 2015 at 3:06 pmThese look great! I’ve been wanting to experiment with beans and baking!