If there is one concept I’m obsessed with, it’s using black beans in brownies! Beans are accessible, affordable, pack fiber, protein, and moisture to the batter and serve as a binder. The only issue you can run into with creating a bean based brownie is that you can either add too much fluid and they are too soft or you don’t add enough and they are too dry.
Needless to say, there is a balance to getting them just right!
Since I’ve explored a smore’s brownies and walnut skillet brownie, the thought occurred to me to make a blondie. Following that thought a lightbulb went off. If you can simply throw black beans to create a brownie batter, you can do exactly the same thing with using a white bean such as chickpeas!
and boom, the White Chocolate Pumpkin Blondies were born!
What I love about this recipe is, everything. It’s easy, has minimal ingredients, minimal add sugar, flourless, packs protein, has an orange huge, buttery soft, perf for fall and non vegan approved!!
If you love all things pumpkin or miss that classic blondie brownie, then you have to try my recipe for vegan White Chocolate Pumpkin Blondies!