Real Food Rating

Choc Chip Blondies

May 26, 2025

35 mins

easy

Serves 12

Welcome to a deliciously nutritious twist on a classic favourite! My Wholefood Choc Chip Blondies, made from cannellini beans, are a perfect blend of indulgence and clean energy. These blondies offer a rich, gooey texture that will satisfy your family’s sweet cravings while packing a powerful nutritional punch. Using cannellini beans as the base, this recipe is high in protein and fibre, making it an excellent choice for a wholesome snack or dessert. Ideal for the whole family, these blondies have been tried and tested and have become beloved by children and adults alike. Get ready to enjoy a Choc Chip Blondie that not only tastes amazing but also supports a balanced, healthy diet.

 

DIETARY: VEG, DF, GF, NF

ALLERGENS: Eggs

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 12

PREP: 10 mins

COOK: 20-25 min

EQUIPMENT: High-speed food processor

 

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Ingredients

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Multiply the recipe to prep extras for the week.
400g canned cannellini beans, rinsed and drained 
3 eggs
¼ cup (60ml) coconut oil, melted 
⅓ cup (80ml) maple syrup
1 ½ tbsp (15g) coconut flour
2 tsp (10ml) vanilla extract
1 tsp (4g) baking powder
Pinch of sea salt
½ cup (80g) dark chocolate chips

Directions

1.
Preheat the oven to 180°C and line a 20cm square cake tin with baking paper. 
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2.
Place beans and eggs into a high-speed food processor and process until smooth, scraping down the sides once or twice to help blend evenly.
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3.
Add coconut oil, maple syrup, coconut flour, vanilla, baking powder and salt and process until well combined and smooth.
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4.
Gently fold in half of the chocolate chips.
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5.
Pour the mixture into the prepared baking dish. Sprinkle it with the rest of the chocolate chips.
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6.
Place in the oven and bake for 20-25 minutes or until a cake tester or knife comes out clean.
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Notes

Storing leftovers: Serving and storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For an egg-free version: Swap eggs for 1-2 ripe bananas (200g peeled).
Easy ingredient swaps: Swap cannellini beans for chickpeas or navy beans.
For fussy eaters: Make sure the beans are processed very smoothly.
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