Preheat oven to 350°.
Place chopped cashews on a rimmed sheet pan and toast for 8-10 minutes or until golden and fragrant. Set aside to cool.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
In the bowl of a food processor fitted with a steel blade, place the beans, melted butter, brown sugar, agave nectar, maple syrup, vanilla extract, salt, and eggs.
Process until smooth and remove to a large bowl. (Note that you should process the mixture long enough that the beans’ skins are in small pieces; you’ll still see little bits of skin in the mixture, but you want to get the pieces as small as possible. I processed for approximately 2 minutes.)
Stir in the cashew pieces.
Pour the mixture into the lined pan and bake for 47-50 minutes.
Cooked blondies will be set and dark on top and at the edges, which should be pulling away from the pan.
Allow blondies to cool to room temperature before unmolding. If you just can’t wait, warm blondies will be set but very soft on the inside – almost the consistency of a thick pudding.