Blondie Recipe - Quick, Healthy & 21 Day Fix Approved

Spoiler alert - this Blondie Recipe has an ingredient that you’re going to think is weird.  But I ask you to trust me, because these blondies ROCK.  They’re also super healthy and really easy to make, so a win win.

That secret ingredient???

Beans.  Yep, dust off that old can of beans you’ve had in your pantry for elleventeen years now, because we’re going to use them (finally)!

But first, what’s a blondie?

A blondie is the equivalent of a brownie, only not chocolate.  So it’s more like a dense vanilla cake that honestly, I think tastes better than brownies.  Just sayin.

Why you’ll love this recipe

It’s so easy to make, the ingredients aren’t complicated (I’ll give you lots of alternatives) and they’re really actually quite healthy!  

Here’s what you’ll need to make this Blondie Recipe

• 1 can of white beans (pinto, navy, chickpeas - whatever you have on hand)
• Coconut oil 
• Eggs
• Almond or peanut butter - use tahini or sunflower butter if you prefer. 
• Sweetener of choice - I went with ⅔ cup Swerve, but you could also use xylitol or coconut sugar if you don’t mind the extra sugar calories.  
• Almond milk - use real milk if you prefer
• Almond flour  
• Baking powder, salt & vanilla extract

How to make them

• Start by pre-heating your oven to 350 and greasing your baking dish (an 8x8 pan works well, but use what you have).
• Melt the coconut oil in the microwave, then add to a bowl with the sugar and eggs.  Mix well
• Now grab a food processor (or hand mixer, or a masher if you don’t have anything else) and mix the nut butter, beans and milk together.  Get it super smooth.
• Now add that mixture to your egg mixture, and add the remaining ingredients (extract, flour & salt).  Give it a good mix and then dip your finger in there and see if it’s sweet enough.
• If it’s not, make it so.
• Now add that mixture to your greased baking dish and pop it in the oven for about 25 mins, or until it doesn’t jiggle in the middle anymore.
• Let cool before cutting into it.

Why are my blondies cakey?

Ah, this is a common issue that has to do with how long you cook them.  If they are even a little overcooked, they’ll get spongy like cake.  Keep in mind - this is not the end of the word.  Just enjoy your cake and try again next time!  But if you like your blondies feeling like a brownie, then make sure you take them out as the edges start to brown, but the middle looks a little undercooked.  Just not too jiggly.

Worried about eating undercooked cake?

Don’t be.  As long as the internal temperature is up to 160 degrees, you’ll be fine.  Remember, this is intended to be a solid cake, not molten lava cake (oh, but those are good, too!)

Can I add protein powder to this Blondie Recipe?

Yes - but no more than ¼ cup of vanilla powder, and don’t use a plant-based powder.  Whey concentrate is always best.  

Can I use regular sugar in this recipe?

Of course you can!  Go for ¾ of a cup of coconut sugar.  That will actually make your end product a little chewier because it melts better than sugar substitutes.  I personally don’t like to use sugar, so I’m okay with the results I get.

Can I add anything to these brownies?

Yes!  Try sugar free Lily’s Chocolate Chips, chopped pecans or walnuts.

Are you on the 21 Day Fix or Ultimate Portion Fix Meal Plan?

This one is kinda complicated, but to my best estimation, two pieces would be .5 blue, .25 red, .5 yellow + 1.5 tsp. Curious what the Ultimate Portion Fix (a.k.a. the 21 Day Fix Meal Plan) is? Click here to learn more.

Want more easy & healthy baking recipes? Try these!

• Protein Mug Cake (sugar free + low carb)
• Zucchini bread (sugar free + low carb)
• Chocolate zucchini protein muffins (sugar free + low carb
• Easy, Low Carb Chocolate Bark Recipe