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Pinto Bean Blondies

Total Time1 hr 10 mins
Course: Bars & Brownies
Keyword: agave nectar, blodnied, brown sugar, butter, eggs, maple syrup, pinto bean, sweet
Servings: 1 9″ x 13″ tray of blondies, sliced and served as you choose


  • 2 c. pinto beans I used well-drained, rinsed, canned beans.
  • 1 c. unsalted butter melted
  • 1 tsp. vanilla extract
  • 1/3 c. light brown sugar packed
  • 1/3 c. maple syrup
  • 1/3 c. light agave nectar
  • 1/2 tsp. salt
  • 4 large eggs
  • 1 c. cashews roughly chopped


  • 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.