I know, right? Pureed beans in a dessert?
I usually prefer my beans brownieless, but when Edgell invited me to create a few recipes for their site for the month of July, they had one stipulation: they each had to contain a veggie. Even the Afternoon Treat recipe.
Not one to shy away from a challenge (have you any idea how competitive I am? Steer clear of me and board games if you’re chicken), I went about thinking of all the things I could hide a veggie in that I would still want to eat. And when I thought about white beans and the white chocolate version of a brownie, I figured I had a winner.
The One Pot Wonders were already old favourites, but with a twist – sliced green beans in the minestrone, sweet corn in the Mexican lasagna, and changing my usual cheesy corn and asparagus pie into mini tartlets for your afternoon dining pleasure. Bite-size is always better, right? Cute food is good food.
But the brownies – oh the brownies.
You guys, I put beans in a brownie and I didn’t hate it.
We all know beans pack a real nutritional punch, and cannellini have a beautiful mild, sweet flavor so they’re easy to add to anything for extra goodness – I always have cans on hand and I find myself popping them into soups, stews, hommus, Mexican dishes (excellent in burritos), pasta dishes and this beautiful cassoulet I make when I’ve got frosty weather and plenty of time.
The beans helped create a really lovely fudgy texture and their mild taste worked so well with the traditional brown-sugar flavour blondies are known for. Plus white chocolate goes with just about everything, so that helps! The beans blend up really smoothly, so honestly, you wouldn’t even be able to tell they were there.
It took a few attempts to get the texture just right, and I err on the side of undercooking rather than overcooking to ensure it’s brownie-y rather than cake-y, but it tastes so damn good. And the cake-y attempts? I chucked on an icing and everyone gave it the thumbs up. You can’t lose!
If you’d like to see the recipes, you can head over to the Edgell Plus One site, where you can add an extra veggie to your everyday dishes until your heart is content. Make sure you also check out the other recipes that make it easy for you get more veg in your daily diet. I won’t tell anyone about your beany brownie secret!Print
Secret beans give it extra nutrition and texture with no beany flavour!
- 1/2 cup butter, melted
- 3/4 cups brown sugar, packed
- 2/3 cups Edgell Cannellini Beans, rinsed, drained and pureed (you might need a little water to get it going)
- 1 Large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
- In a large bowl, mix the butter, sugar, and pureed beans.
- Add egg and vanilla and stir to combine thoroughly.
- Stir in flour and baking powder until mixed.
- Line an 8in x 8in baking tray (lamington size is also good) with baking paper, and spoon in the batter.
- Spread out until it fills the bottom, and smooth over the top.
- Sprinkle reserved white chocolate chips over and bake 20-25 minutes (the brownies in the picture were cooked 15 minutes), until a skewer inserted into the centre comes out clean. Cool in pan.
Keywords: blondies, bean brownies, cannellini bean brownies, easy caramel blondies