Chocolate Chip Blondies and Chocolate Chip Brownies (With Beans!)
I have a novel thought: let’s stop with the black and white thinking.
It’s a theory I have to tackle with the girls each day. They’re forming their own little beliefs about this crazy world we live in and it’s just easier for them to make sense of it by talking in absolutes.
This is boy stuff and that is girl stuff.
The princess is always good and the witch is always bad.
You have to wear underwear, every day, everywhere.
But life’s not that simple.
For example, you can’t wear underwear to ballet. (Think about it. Have you ever see a ballerina with polka dot frog underwear sticking out of her leotard? I have. Awkward.) But you have to wear underwear to Sunday School.
And so I’m careful about my blanket statements. However, I think I may have overemphasized my absolutisms regarding inner beauty.
Lulu sized me up in my “church” jeans, ruffled tank and hair that I actually took out of a ponytail this morning and smiled.
“Mommy?” she said in a syrupy sweet voice.
“Yes?”
“You are so beautiful on the inside…but not on the outside.” she answered, as if she were giving me the greatest compliment of my life.
I tried to save face by explaining, “Lu, it can be both…it doesn’t have to be one or the other.”
And the same goes for food.
Blondies can be rich and nutritious.
Brownies can be decadent and healthy.
Beans can be be savory or sweet?
I’ve been eyeing Katie’s Chocolate Chip Blondies and Lindsay’s Black Bean Brownies for months.
So today, after putting together the broken shards of my self-esteem, I made both. Lulu didn’t get any.
Kidding.
I never thought I’d say this about desserts made with beans, but both of these are incredible.
I didn’t modify Katie’s original recipe much, save for using a stevia baking blend for the sweetener and omitting the peanut butter.
The result was a soft, melty cookie dough in a bar form.
(You can print Katie’s version of the recipe here.)
As for Lindsay’s brownies, based on personal preferences, I made quite a few changes (like omitting the banana and adding leavening ingredients and chocolate chips).
The result was one of the fudgiest, richest brownies I’ve ever tasted.
(You can print Lindsay’s version of the recipe here or mine here.)
Then, I did something that goes against everything I’ve yammered about.
I tried to make my family pick the best one.
Pea Daddy, Gigi and Lulu each hemmed and hawed, going back and forth to each plate, licking their fingers and saying they needed another taste.
No one even mentioned the word “bean.” Least of all me.
But then Lulu gave me a crazy look and said, “Mom!”
“It can be both…it doesn’t have to be one or the other.”
She’s so wise.
holy wow, those brownies look fantastically fudgy. I can be there in under an hour… but my hair might be in a pony tail.
Oh, mine’s totally in a ponytail now. I’ve got inner beauty…
I’m totally using that “I’ve got inner beauty” today…you should see the old-school purple Portland Pilots sweatpants with white paint all over them.
Also, I looked at CCK link and she said that her friends stated that her original recipe tasted like ‘soap’. Are they grainy tasting? I really want to make them..well I just may actually and feed them to a sugar toothed Australian man and he can live int he inner beauty of knowing he has beans and not butter.
I didn’t think they were grainy at all, but I blended mine REALLY well in my Vitamix. I contemplated even peeling the chickpeas, but that seemed like a lot of work. The smoother you can get the bean mixture before you add the oat flour, the better!
I just made the chocolate chip blondies and I’m eating one as we speak. Amazing!
Are they not crazy good?! This is my second batch this week. The second batch I made sure to pulse the beans extra good. I even contemplated peeling the chickpeas, but there was no need!
Oh my goodness, those brownies are just oozing fudgy deliciousness!
The chocolate chips put them over the top!
I can’t see the link to your version of the Blondies recipe. Did I miss it?
I didn’t make any other changes than those I noted.
Those look glorious! I think a sweet treat may be in order. Something to make when you don’t have an audience of on-lookers questioning your every ingredient and its purpose. The underwear thing was a hard adjustment for me. I preferred when it was absolute. My Lulu prefers to Chassé. So underwear, most of the time. Tricking my family into eating something healthy in the form of something sweet, whenever I can! On that note, you should look into making a red velvet cake with beets! It is basically awesome. This concludes my randomness for the day.
Susie, you mean like these?
http://peasandthankyou.com/recipage/?recipe_id=6000701
Dang. I thought that might happen. Your awesomeness is unsurpassed.
These both look delicious. Quick question for when you made the blondies…did you just not add the peanut better or did you have a replacement for it? My son is allergic to nuts and I want to make these, would they taste good without the peanut butter?
Depending on your needs/preferences you could use applesauce, coconut oil, butter or Earth Balance!
I love these recipes! I have made them, however, by first making the brownies, and then making a cross between the blondie and her cookie dough dip, and swirling it into the brownies, then baking it all together. That is what I call the best of both worlds:)
Oh my goodness, I totally should have made a swirled batch. You are a genius.
Holy yum! What about a layer of tofutti between the two..or is that negating the healthy factor of them?
LOL Lulu. love this post and the analogy!
Those both look soooo good!
I am new to baking w/stevia–is the ratio the same to regular sugar?
It depends on what brand/type you are using. For pure stevia extract, you need very little and can just add it to taste. I like the baking blend because it measures the same, cup for cup.
I absolutely love doing blondies and brownies with beans! No one can tell so why not up the nutritional value?
I was a skeptic, but no one noticed!
I am clearly the only person who hasn’t made desserts with beans. I keep thinking about it. Then I keep picturing all that chocolate (and time & engery) going to waste if they taste like beans! Not that I don’t love baked beans or roasted chickpeas but in desserts. Yeah, it’s my little thing I need to get over. You have me tempted!
No, I get it. I was pretty hesitant myself and am still a little mentally skeeved out, but the lunchbox bunch could care less!
I was just talking to my family this weekend about how you can make brownies with beans – I am all over this. I’m actually not even going to tell them. It’s going to be such sneaky fun.
I have a don’t ask, don’t tell policy in this house.
Very yummy! I also sneak in avocado into brownies!!! super yummy and creamy.
I see you used your new backgrounds you tweeted about
Yup, there they are! 99 cents from the craft store
I’ve tried making black bean brownies in the past but I wasn’t over the moon about them. I definitely want to try this recipe – fudgy and rich are all I need to hear!
I think adding the chocolate chips adds an layer of fudginess to hide the beans even more!
When I was 10 I definitely wore the wrong underwear in a figure skating competition. My coach has never let me forget it. There is video.
Ha ha ha. So good.
I am soooo in love with Chocolate Covered Katie! We just made her ‘Fudge Daddies’ yesterday (doubled the recipe- don’t judge!) and the pan is already looking pretty skimpy. I’m going to have to try these soon, thanks!
I’m a believer!
That is SO cute!!! What a perfectly delicious lesson
oh my gosh, those look amazing!! i can’t wait to try them out! aren’t chickpeas such rockstars?! thanks for sharing!
I have made the hh ones before, not the blondies. Bry freaks out mentally about food- for instance blood oranges creep him out (despite their yumminess). I have tried to give him the bean brownies before and he just can’t get his head around it. I should do it and just not tell him…..sshhhhh
Honestly, I could not tell with either one, but I was very meticulous about grinding the beans up and not so meticulous about measuring the chocolate chips.
Good to know. I will try that and throwing away the cans early along with a servant’s tight lips!
Aww, you are going to have to remind Lu about this on her wedding day. Hahaha
I made the blondies tonight, quickly throwing away evidence that they were made with chickpeas, since my husband is grossed out by them. After they came out of the oven I served him one a la mode. He loved it, went back for seconds and kept telling me how good they were. I still haven’t told him the secret ingredient.
It’s all in how you sell it. The ice cream was a nice touch.
Wow both versions look amazing – I think the chocolate one does it for me though. Can I kid myself that beans inside make these healthy? Mmm, I think I have just convinced myself! These are so going on my “to make” list.
Seriously, why choose when you could have both?!!? I’m convinced that’s why there’s both blondes and brunettes in this world. Whoever created this dang beautiful Earth felt no need to choose
She is indeed wise… We all learn from our mom’s!
In Asia, we eat a lot of bean cakes inside doughy balls with sesame seeds on the outside… I don’t even know what they are called but I love that stuff! These are great treats. Rich and delicious can be healthy… it doesn’t have to be one or the other.
Ooh yes, I forgot about bean paste desserts. I’ve never tried them, but I know people who LOVE them!
My mom used to make me wear underwear under my leotard even though no one else did – I was so embarrassed! Needless to say, I wasn’t a ballerina for very long. Thanks, Mom
Ha ha! Poor you.
These do look delicious – I suspect I wouldn’t be able to pick either. And I am all for stamping out black and white thinking as early as possible
When it comes to desserts both is always so much better than one or the other. I have tried black bean brownies before and do enjoy them. Never blondies though – that one is new to me. I will be expanding my horizons soon.
wow! what a healthier way to make desserts- and they still look decadent and delicious!
Why you got to go and post a this recipe the week I don’t have an oven!?!?? If only the weekend could come faster…
You could leave out the baking powder/soda and just eat the batter! Katie calls that “cookie dough dip.”
I’ve been telling a couple of my friends for a while about how brownies can be made with beans (not just brownie mix!) and they didn’t believe me, but now I’m going to prove it! Sounds like Lulu has definitely learned the lesson you were trying to teach!
Oh man that’s funny!!! Out of the mouths of babes!!!!
Brownies looks so good!!!!
I love black bean brownies–excited to try the blondies! (My hair is always up … it bothers me otherwise!) Are church jeans the ones that look like jeans but they’re not jeans-material? Or are they really just jeans, ha. I’m curious!
They are jeans that are clean. And not frayed. And that I haven’t had since senior year of college.
Oh those jeans!
I have tried Katie’s version and agree they are delicious! I used dates instead of stevia/sugar, worked just as well!
Good to know–thanks Vicky!
I know I have seen these pimped out all around for a while now BUT I have never made them yet! I seriously need to!
I love Lulu, so cute and so wise that little diva is
Happy Monday!! <3
I’m trying to figure out which one to make first, but I like LuLu’s thinking… both! No choosing necessary.
)
Ive been seriously craving brownies, but we can’t have milk or eggs due to allergies. Do your brownies have the same texture as Lindsay’s? I’ve tried hers before and I really did not enjoy the texture.
This was the first time I’ve made Lindsay’s brownies, so I’m not sure what her texture is like? I think really blending the beans well is key!
I’ve made both of these before, but will try the fudge brownie one with your modifications!
I was trying to do too many things at once…
Also, I made your Brown Sugar Bars yesterday and misread the baking powder… I added 2 Tbsp. instead of 2 tsp., so they were kinda puffy, but still tasted good!
Story of my life.
Thank you so much for this! I have longed for a banana-free version of Lindsay’s black bean brownies.
Oh good! You are welcome!
Haha oh my goodness. Out of the mouths of babes!
Japan uses beans in dessert all the time. When I visited last year, I was all about those bean desserts. America needs to hop on that train – they’re delicious and much healthier.
i have been wondering what the fuss is about baked goods with beans but i’ve been too scared to try them! i think i’ll trick nate with the blondies first
Good call!
How funny- I made these both in the past, from those blogs, even used stevia baking blend in the blondies. The brownies were too banana-ey for me so I’m going to give your version a whirl! Good thing I’m going to trader joe’s this afternoon, I’m fresh out of beans (except for a really old can of adzuki beans- got any dessert ideas for those:))
Happy Monday:)
That’s so funny–you are obviously, brilliant. I think you’ll really like my version of the brownies. Bananas and I aren’t really great friends.
Wow! Brilliant! I don’t hear that one very often, maybe a smart butt, but brilliant, not so much! I like to keep my bananas in my smoothies, but only about 1/4 of one:). Banana flavored brownies and fudge, just a little weird to me. Banana bread with chocolate chips, now that’s different!
I totally, totally agree.
I’m so chuffed you used the stevia baking blend as a sweetener in Katie’s blondies – I had been wanting to try them but not sure how to tackle the sugar aspect so thank you for doing the guinea pig run for me! I love black bean brownies, I’ve made them many a time. Delicious and I am loving all of the varieties popping up all over the blog world!
I made the blondies Friday night and by Saturday night they were completely gone. I’m curious about trying them with Stevia. Usually I don’t like the aftertaste stevia gives, but the fact that I can eat an entire pan without effort makes me think I ought to give it a try. Do you think it’d be good without the chocolate chips and without peanut butter? I’d like to try with apple sauce, but I’m afraid they might not have much flavor without either. (Chocolate has been giving me migraines. Yes, it is the end of the world; thanks for your sympathy.) <3
Oh man, that hurts! Maybe you could mix in some dried fruit into the batter? Like apricots or cherries? They they’d have a little extra something and I think the applesauce would work great. Good luck!
I commented earlier, but I thought I’d mention that my godmother made us a baked bean cake for Christmas (totally serious.) have you heard of this? I’d love a healthy recipe for that! (and while I was eating it I realized she probably didn’t use vegetarian baked beans! But I had already eaten most of it …)
Baked beans? No!
I have made black bean brownies before and neither my husband or my son said a word about it having something different in it. They ate with ice cream though! But I totally hid the can before anyone could see it, I was a little afraid of them finding out the secret ingredient haha!
Mine came out fudgy but didnt look as amazing as yours, so I am definitely trying your recipe this weekend, and then the blondies
I am a fan you took the banana out of the recipe, I am not big on banana other than banana muffins/bread, I think it overpowers all the other flavors in the recipe.
Oh, I used xylitol in place of sugar when I made mine and it worked out well. I dont remember which recipe I used though…
Ana
Let me know how you like these versions! Have a good day, Ana.
She IS wise, like her momma!!
both looks amazing, but since i am allergic to chocolate (boo, sniff) i have to side with the blondies. But i also am partial to my blonde hubby and daughter.
Although, brunette friends with curly hair and a witty sens of humor and a love for quacamole and chips… they are loved by me too. <3 
All is good! Ab is finishing up her last day of the class work for drivers Ed (eeks!) and we are making my grandma cupcakes for her 87th birthday. with a box mix.
hehe
Love YOU! Jeremiah 29:13… check it out. <3 XO
Wait…you are allergic to chocolate and I sent you chocolate almond butter cups? What is wrong with me?! Looking up the verse…
hehe i love your almond butter cups, even if you have to pick off the chocolate.
I found out in 4th grade. a bummer, huh? also allergic? watermelon, cantaloupe, sweet potatoes, mangos, and cilantro. just kidding on the cilantro. but it is evil. 
love YOU!
I’ve made both of these recipes before too! Love them both! Especially since going gluten-free last year, these are my go to recipes for bars. The last time I made Lindsay’s black bean brownies (which I usually make about once a month for the last 8 months!) my 4 1/2 year old said – “Mommy you make the best brownies in the world!” Love it!
Mama Pea … YUM YUM! Just made these today. I made Choc covered Katie’s garbanzo bean deep dish choc chip cookie last week and it was so good. I knew these would be good. LOVE the taste of these. You can’t even taste the black beans. I used coconut flour instead of oat flour (GF in our house) and also used honey instead of sugar … YUM YUM!!
So glad you enjoyed them, Allyson!
mmmmm i need to make these for the boy’s rents!
do you remember the amount of leavening ingredients you used instead of the bananas?
You can find my version here: http://peasandthankyou.com/recipage/?recipe_id=6025913
YUM! I made cookie dough dip with chickpeas over the weekend and it was sooo good! I can’t wait to try these two recipes.
Yum! I’ve made brownies with black beans before, aren’t they amazing? I have yet to make blondies though with chickpeas. Can’t wait to try!!
These both look great. I’ve been chicken to try them, even though I love both black & garbanzo beans…like you, it kind of skeeves me out! Taking the plunge…going with the brownies first! Do you think coconut sugar can be used?
Yup, I think it would work great!
The only problem with these is that I’ll eat the whole pan telling myself they’re healthy! Healthy chocolate is sooo dangerous for me.
I tried the brownies a long time ago and brought them in to work. They got very mixed reviews especially after people found out the secret ingredient. I’ll have to try the chickpea bars at some point…I can’t believe how doughy they look!
YUM! we just made some black bean brownies, but i wanted to try a new recipe! These were good….but not great.
Excited to try both of these recipes!
I just made Katie’s “Deep Dish Cookie Pie” which also uses chickpeas and it came out amazing! Beyond what I expected and was devoured by my (often picky) family. I am sold on beans in desserts and will be trying your brownie variation next!
They sure LOOK great…. I have made black bean brownies before, but they just tasted so weird. The beans came through far too much. Maybe I’ll be brave and try again one day.
Re: the beans in brownies – you preach, I’ll turn the page. I made some with black beans a few years ago and they were great! I’m a believer.
Oh my gosh.
I made the brownies tonight (your recipe, I am allergic to bananas) and they were fab! My two male friends who are non-vegan LOVED them and couldn’t believe they were so much healthier!
Thank you for helping me show people vegan food can taste delicious Mama Pea!
My pleasure! So glad you all enjoyed. Our blondies are gone and there are only a few brownies left.
I made Lindsay’s brownies a year or two ago and wasn’t nuts about them – tasted more like banana than anything and what I wanted was some rich, chocolately, fudgey brownie. I will definitely try your revisions! I can’t wait to try the blondie recipe – will need to get some peanut butter for that. (no way jose am I omitting that! ha ha!)
“Lulu didn’t get any.” – ha ha ha!!!
I’ve been making CCK recipes all week, since you linked to her earlier. The only problem I am having is that nothing seems to firm up. All of my blondies were gooey. Which is okay when served with ice cream or a fork, but not for lunch boxes (the intended use). Same with my oatmeal granola bars. I wonder if it’s the balance of honey versus grains, etc. I need to play around with them more. I will definitely try the blondies with applesauce rather than PB. Both would be good, but sometimes you just want chocolate, not chocolate and PB (sorry Reeses PB Cups!)
You could try adding a bit more oat flour and I bet that would help the firmness issue a lot!
I made the black bean brownies for my unsuspecting, middle-school-aged girl scout troop. I also made a batch of Caveman cookies (your recipe from a few months ago). By far, the girls preferred the cookies. I did not tell any of the girls what was in either recipe — simply that I was trying new recipes and needed feedback. The brownies were OK, but not great. Some loved them, a few disliked them, and the rest were ambivalent. I don’t think I’d make them again. I will, however, try the blondies (including the peanut butter!) and I will continue to make the Caveman cookies. Thanks for all of the healthier sweets options!
Those look so scrumptious! That chocolate looks yummy and delicious. Only thing better would be to dip them in a milk shake! LOL
Okay. Here’s a funny story. Or maybe a moral or warning for your readers. The BBB’s ala Lindsay were the first Vegan brownies I ever made. I thought the banana was the defining taste and thumbs downed the recipe.. I was excited to try your tweaked bananaless version.
I’m pretty sure I could love them. The texture is ooey, gooey like underbaked brownies of yesteryear. However, I faux pased a wee bit.
Note. DO NOT USE BLACK BEANS that have been SEASONED. I have taco flavored brownies in my fridge right now because I DID use SEASONED black beans.
YUCK. But. Like I said, the texture is pretty amazing.
If any of you are passing through Iowa in the very near future, I’d love to fix you up a plate of brownie burritos. Heck, I’d even mail some. Ha. Ha. Ha. Looking forward to actually trying the real deal.
I’m sorry, but I am cracking up right now. So I should use the *seasoned* beans right?
Glad you can laugh at my pain, MP. Ha.Ha. Yes. I’m thinking you should use the seasoned beans next time. I think the chocolate /cumin/garlic meld gives it that perfect umami. And honestly, Sarah, you could probably make chocolate burrito brownies good.
Why aren’t you meant to use a blender for the blondies? Has anyone tried using a blender? Thanks!
I used a blender. My vitamix on low speed. I think Katie is afraid that it will get to runny and then not set up, but mine did!
Just made the blondies and the chocolate brownies. I’ve made Lindsay’s Black bean brownies before and they were really good. I’m not a huge peanut butter person so the fact that there was no peanut butter in these is even better. My daughter wrinkled her nose at me when I was making these. Her son, however, loved them!
I have chickpeas in, but want to make the brownies…
Can I substitute the chickpeas for the black beans?
I don’t see why not!
The beans sounded really weird, but I am intolerant to sugar and flour, so thought I’d try these. Everyone LOVED them! I just made the brownies. I made them with butter and 1 egg (cuz one of my littles needs to beef up a bit, so I wanted more fat in there for her), I also used stevia in the raw instead of the applesauce, etc. Then I had to up my ground oats to even out the extra liquids. They turned out fabulous and you can’t tell they have beans! My sweet tooth is very happy!
Thanks!
Nice! I’m so glad you liked them, Dyann and I’m glad the stevia worked for you too. Such a healthy batch of brownies you made there!