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Navy Bean Blondies

Immediately after making our Black Bean Brownies we sought out to test our creamy Navy Beans in a blondie. This recipe is easy enough to make with little helping hands.

Navy Bean Blondies

2 cups Flourist Navy Beans, cooked
1/3 cup almond butter
1/4 cup maple syrup
1/3 cup sugar
2 tsp vanilla
5 tbsp Flourist Sifted Spelt Flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips, plus more for sprinkling on top (optional)

Preheat oven to 350°F and line a 8-by-8-inch square pan with parchment paper. 

Puree Flourist Navy Beans in a food processor with almond butter, maple syrup, sugar and vanilla. Scrape down the bowl with a rubber spatula and process again until smooth and pour into a medium mixing bowl.

In a separate bowl, stir together Flourist Sifted Spelt Flour, salt, baking powder and baking soda. 

Add the dry ingredients to the bean puree and mix until combined. Fold in the chocolate chips. 

Spread batter in prepared pan and smooth out the top, sprinkle with chocolate chips if desired. Bake for 25-30 minutes until a skewer inserted comes out clean and the top has set, do not over-bake as they will be dry. Cool completely before slicing and serving.    



These are delicious…just saying! And so easy to throw together. Of course made with Flourist Navy Beans.


Curious if these can be made with black beans or chickpeas instead? Thanks!

Tina Lau

Hi Mone, it’s 2 cups of cooked Navy Beans.


Question: 2 cups of uncooked beans or cooked beans? Thank you.

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