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Jan’s Garbanzo Bean Blondies: A Surprisingly Delicious Treat

I’ll admit, the first time I heard about blondies made with garbanzo beans, I raised a skeptical eyebrow. Blondies, with their buttery, vanilla-kissed sweetness, are usually the antithesis of… beans. But curiosity, and a deep trust in Jan’s adventurous spirit, won out. The aroma that filled my kitchen as these baked was undeniably inviting – a warm, comforting scent that promised all the joys of a classic blondie. And the taste? Let’s just say these little blondies redefined my understanding of what a bean-based dessert could be. The texture is fudgy, the flavor subtly sweet and nutty, and the fact that they’re secretly packed with protein and fiber is a delicious bonus.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 24
Yield: 1 8×8 inch pan
Dietary Type: Gluten-Free (if using certified gluten-free ingredients)

Ingredients

For the Blondies:

540 ml (1 can) garbanzo beans, drained and rinsed
3 large eggs
1 cup flaked coconut (or 1 cup coconut flour)
1/2 cup Sugar Twin (or other granulated sweetener of choice)
1/2 teaspoon vanilla extract
2 teaspoons margarine, melted
3 ounces white chocolate, chopped (or 3 ounces unsweetened dark chocolate, chopped)
1 teaspoon baking powder

For the Frosting:

3 ounces cream cheese, softened (may use light cream cheese)
2 teaspoons margarine, softened
1/3 cup Sugar Twin (or other powdered sweetener of choice)
1 teaspoon vanilla extract
2 ounces white chocolate, melted
2 tablespoons flaked coconut, optional for garnish

Equipment Needed

8×8 inch baking pan
Parchment paper
Food processor
Microwave-safe bowl or double boiler
Mixing bowls
Electric mixer or whisk

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with cooking spray or margarine.
Melt the chocolate and margarine together. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or using a double boiler on the stovetop. Be careful not to burn the chocolate. Set the melted mixture aside to cool slightly.
In a food processor, blend the drained and rinsed garbanzo beans until they are broken down into a coarse mixture.
Add the eggs to the food processor and continue blending until the mixture is completely smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Add the remaining blondie ingredients – coconut (or coconut flour), Sugar Twin, vanilla extract, melted chocolate/margarine mixture, and baking powder – to the food processor.
Process until all ingredients are thoroughly combined. The batter will be very thick – almost like a dough. You might need to scrape down the sides of the food processor several times to ensure even mixing. Avoid adding any extra liquid. The batter is intentionally thick!
Scrape the thick batter into the prepared 8×8 inch baking pan. Use a spatula to spread it evenly across the bottom of the pan. It won’t be a pourable batter, so expect to work it into place.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The blondies should be golden brown around the edges.
Remove the baking pan from the oven and let the blondies cool completely in the pan before frosting. This is important for preventing the frosting from melting.
While the blondies are cooling, prepare the frosting. In a mixing bowl, cream together the softened cream cheese and margarine until light and fluffy.
Add the Sugar Twin and vanilla extract to the cream cheese mixture and continue mixing until well combined.
Gently melt the remaining 2 ounces of white chocolate. Avoid overheating.
Gradually add the melted white chocolate to the cream cheese mixture, mixing until smooth and creamy.
Once the blondies are completely cool, frost them evenly with the prepared cream cheese frosting.
If desired, sprinkle the top of the frosted blondies with the 2 tablespoons of flaked coconut for garnish.
Cut into squares and serve!

Expert Tips & Tricks

Don’t overbake! Overbaking will result in dry, crumbly blondies. Check for doneness with a toothpick inserted into the center – it should come out with moist crumbs attached.
Adjust sweetness to taste. Feel free to adjust the amount of sweetener to your preference. Taste the batter before baking and add more if needed.
For a richer flavor, try using brown sugar or coconut sugar instead of granulated sweetener.
If using coconut flour instead of flaked coconut, the blondies will be slightly drier. You may need to add a tablespoon or two of unsweetened applesauce or plain yogurt to the batter for added moisture.
For easier cutting, chill the frosted blondies in the refrigerator for about 30 minutes before slicing.
To make ahead, bake the blondies a day in advance and store them, unfrosted, in an airtight container at room temperature. Frost them just before serving.

Serving & Storage Suggestions

These garbanzo bean blondies are delicious served at room temperature or slightly chilled. They pair perfectly with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream.

Storage: Store leftover blondies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheating: If frozen, thaw the blondies in the refrigerator overnight before serving. You can reheat them briefly in the microwave if desired, but be careful not to overheat them.

Nutritional Information

Here’s an estimated nutritional breakdown per serving. Keep in mind that values can vary depending on specific ingredient brands and measurements.

Nutrient	Amount per Serving	% Daily Value*
Calories	110 kcal	5%
Total Fat	7 g	9%
Saturated Fat	4 g	20%
Cholesterol	28 mg	9%
Sodium	117 mg	5%
Total Carbohydrate	10 g	4%
Dietary Fiber	2 g	7%
Sugars	4 g	10%
Protein	3 g	6%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Dairy-Free: Use dairy-free cream cheese and margarine for a dairy-free version.
Nut-Free: Ensure your white chocolate and other ingredients are produced in a nut-free facility. Coconut is technically a fruit, but if you are allergic to it, omit the coconut and replace it with another flour, such as oat flour, or add extra garbanzo beans.
Chocolate Chip Blondies: Omit the chopped chocolate and fold in 1/2 cup of chocolate chips (white, dark, or semi-sweet) to the batter.
Spice It Up: Add 1/2 teaspoon of cinnamon or nutmeg to the batter for a warm, spiced blondie.

FAQs (Frequently Asked Questions)

Q: Can you really not taste the garbanzo beans?
A: Surprisingly, no! The other ingredients mask the bean flavor very well. You get a slightly nutty flavor and a fudgy texture, but you’d never guess they were made with garbanzo beans.

Q: Can I use a different sweetener?
A: Yes, you can substitute the Sugar Twin with another granulated sweetener like brown sugar, coconut sugar, or erythritol. Adjust the amount to your desired sweetness level.

Q: What if I don’t have a food processor?
A: A high-powered blender can also work, but you may need to scrape down the sides more frequently. If you don’t have either, you can try mashing the garbanzo beans very well with a fork before mixing them with the other ingredients, but the texture may be slightly different.

Q: Can I make these vegan?
A: Substituting the eggs will be tricky. They are important to the structure of the blondies. You could try a commercial egg replacer, but results may vary.

Q: My batter is too thick to spread. What should I do?
A: The batter is meant to be quite thick, almost like a dough. Just use a spatula to press it evenly into the prepared baking pan. Don’t be tempted to add any extra liquid.

Final Thoughts

Don’t let the unusual ingredient list scare you away – these garbanzo bean blondies are a truly delightful surprise. They’re a fun and healthy way to satisfy your sweet tooth, and they’re sure to impress your friends and family. Give them a try and let me know what you think! Experiment with different flavors and add-ins to create your own signature blondie recipe. Happy baking!

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