Blondie Bean Brownies
Blondie Bean Brownies
Calories 190 (56% from fat)
Fat 12 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 55 mg.
Sodium 328 mg.
Carb. 36 gram
Fiber 5 gram
Sugar 3 gram
Sugar Alcohol 4 gram
Protein 5 gram
Ingredients
1 can (15.5 oz.) butter beans, drained and rinsed
3/4 cup Swerve Brown zero-calorie sweetener
2 whole large eggs
2 tsp. vanilla extract
2/3 cup rolled oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup Lily's White Chocolate Style Baking Chips
4 Tbsp. unsalted butter, room temperature
2 Tbsp. ADDITIONAL Lily's White Chocolate Style Baking Chips
I'm a trainer, so you're braced for me to call these healthy. I'm calling them good. The beans are incidental.
1. Preheat the oven to 350 degrees Fahrenheit. If you want the brownies to be easier to remove from the pan, line an 8x8 baking pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out in one piece.
2. In a blender or food processor, combine the butter beans, Swerve Brown sugar, eggs, vanilla, oats, baking powder, baking soda, salt and 1/2 cup of the white chocolate chips. Blend until smooth, about 2 to 3 minutes, scraping down the sides once. You shouldn't see any flecks of bean skin or whole oats.
3. Add the butter and blend until fully incorporated and glossy.
4. Pour the batter into the prepared pan and smooth the top. It will look thin, closer to pancake batter than brownie batter, and that's right.
5. Bake for 15 minutes, then take the pan out and sprinkle the remaining 2 tablespoons of white chocolate chips over the top. The chips go on late so they don't scorch before the center sets.
6. Return the pan to the oven and bake for another 20 minutes, until a toothpick comes out with moist crumbs rather than wet batter.
7. Cool completely on a wire rack, about 30 minutes, so the brownies can set. Lift them out by the parchment and cut into 9 brownies.
Yield: 9 Servings
