Imagine a dessert that's not just delicious, but also sneakily nutritious – a blondie that transforms humble pinto beans and tahini into a mind-blowing treat that will have everyone begging for your secret recipe. These aren't your ordinary blondies; they're a culinary magic trick that proves healthy can be absolutely irresistible. Get ready to challenge everything you thought you knew about desserts and prepare to fall in love with the most unexpected sweet sensation that's about to rock your taste buds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup tahini
- 1 can pinto beans, drained and rinsed
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
- Drain and thoroughly rinse the pinto beans. Pat them completely dry using paper towels to remove excess moisture.
- In a food processor, combine the drained pinto beans, tahini, brown sugar, maple syrup, and vanilla extract. Blend until the mixture becomes completely smooth and no bean chunks remain, scraping down the sides as needed.
- Add the baking powder and salt to the mixture. Pulse several times to incorporate evenly throughout the batter.
- Transfer the batter to a mixing bowl and gently fold in the chocolate chips, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 22-25 minutes. The blondies are done when the edges are slightly pulling away from the pan and the top looks set but still slightly soft.
- Remove from the oven and let cool completely in the pan for at least 30 minutes. The blondies will firm up as they cool.
- Using the parchment paper overhang, lift the blondies out of the pan and cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Tips
- Moisture Matters: Make sure to pat the pinto beans completely dry. Excess moisture can affect the texture of your blondies, so take your time with this step.
- Smooth Operator: When blending the beans and tahini, don't rush. Take the time to create a completely smooth mixture – no bean chunks should remain.
- Chocolate Chip Distribution: Fold the chocolate chips gently to ensure they're evenly spread throughout the batter for the perfect chocolatey bite in every square.
- Cooling is Crucial: Resist the temptation to cut into the blondies immediately. Let them cool completely to allow them to set and achieve the perfect texture.
- Storage Secrets: These blondies actually taste even better the next day, so don't be afraid to make them in advance. They'll stay moist and delicious for up to 5 days at room temperature or a week in the refrigerator.
- Customization Tip: Feel free to experiment with different mix-ins like chopped nuts or dried fruit to make the recipe your own.Pro Hint: The key to these blondies is in the smooth blending and patient cooling – follow these tips, and you'll create a dessert that's both healthy and absolutely irresistible!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
