These fudgy blondies are made with cannellini beans instead of flour would you believe it!? It was actually a bit of an experiment on my part. I've got a fave new recipe from Nadia Lim's Vegeful (so excited about this cookbook), black bean brownies, so after making this a couple of times and it being a hit at work I thought...why not use white choc? The challenge was substituting the black beans for white beans to make the colour right, but cannellini beans worked a treat - literally! They're also gluten free which is a perk.
Ingredients
125g butter or coconut oil
1/2 cup brown sugar of maple syrup
250g white choc (I use Whittakers)
4 free range eggs
2 x 400g tins of cannellini beans (rinsed and drained well)
2 teaspoons baking powder
1 cup of frozen raspberries (plus some for scattering)
Method
Preheat the oven to 150C and line a 20-22 square cake or slice tin with baking paper.
Place butter/coconut oil, sugar/maple syrup and chocolate in a medium pot and gently melt over medium heat, stirring regularly, until chocolate has melted. Allow to cool slightly, otherwise you'll cook the eggs when you add them (this is a bad sitch).
Transfer to blender and add eggs, beans and baking powder. Blend until smooth and totally combined. Add the raspberries and stir in with a spoon.
Pour mixture into the prepared tin. Scatter with extra berries on top if you like. Cook for 35-40 mins, depending on how fudgy you like it .
Refrigerate for about 10 mins once out of the oven to set slightly. Cut into 16 pieces with large sharp knife. I actually prefer to eat these cold or at room temp rather than heated up, I think the flavours come out more.
You can keep these for up to a week in the fridge, or you can store them in the freezer.
Note: If you want to make the traditional choc version, just substitute for dark chocolate and black beans - would highly recommend!
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