Fudgy, gooey, bite-sized chocolate chip blondies – you’ll want to eat them all!
Oil Free
Flourless
No Refined Sugar
On Monday, it was Vegan Chocolate Chip Cookies, and now it’s chocolate chip blondie bites.
I feel like the national chocolate chip council should start paying me commission.
And if they want to pay me in chocolate chips…
Just saying, I would be okay with that. Except, I don’t think a national chocolate chip council actually exists, because honestly what would their job be anyway?
Convincing people to eat more chocolate chips?
Do you really need a council for that???
Okay so I just googled it, and apparently there is a chocolate council. Now I’m imagining board meetings in a chocolate factory, with a chocolate fountain, and an honorary seat saved for if Cookie Monster shows up.
Possibly just found my new dream job.
If you need a last-minute Memorial Day dessert…
Or a sit-in-front-of-the-tv-watching-Netflix-and-eating-blondie-bites dessert… this is the recipe to try.
I made them last week for a hockey watch party, and the entire batch was gone like lightning. The team we were playing–the Lightning–was also gone like lightning.
Today I’m celebrating by making another batch! Simply throw the ingredients together and let the oven do all the hard work for you.
When time is up, you now have a batch of soft and gooey bite-sized blondies guaranteed to do a better job at convincing you to eat more chocolate chips than any chocolate council’s ad campaign ever could.
The only hard part, of course, is not eating them all at once, because you will totally want to!
Notes For Making The Blondie Bites
- If you want one epic, super-sized blondie instead of a bunch of mini ones, be sure to try my Deep Dish Cookie Pie.
- If you don’t have a mini muffin pan, you can bake the recipe in an 8×8 and either cut into mini or regular-sized squares.
- The two bite blondies can work with numerous substitutions. I listed each variation I’ve tried, but feel free to experiment with your own. Edible experiments sometimes turn into a completely new recipe that’s even better than the original!
Two Bite Blondies
Adapted from the popular Flourless Blender Muffins
Chocolate Chip Two Bite Blondies
Print This Recipe
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Ingredients
- 1 1/2 cups cooked white beans or chickpeas, or 1 can (For keto blondies, try these blondies)
- 1/3 cup applesauce or mashed banana
- 1/3 cup pure maple syrup, honey, or agave
- 1/3 cup oats, or almondmeal, or flour of choice (excluding coconut)
- 1/4 cup almond butter or allergy-friendly sub
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/2 cup chocolate chips
Instructions
*If you don’t have a mini muffin pan, you can make these in a parchment-lined 8×8 pan and bake 26-28 minutes. Let firm up in the fridge overnight, then cut into squares or mini squares as desired.
To make the blondie bites: Preheat oven to 350 F. Grease or line mini muffin tins. If using canned beans, drain and rinse beans extremely well. Blend all ingredients except chocolate chips in a food processor until smooth. Stir in chips, smooth into tins, and bake on the center rack 12 minutes. If liners were used, they peel off easily if you wait a day (taste and texture are better the second day too). Makes 24-30, depending on if using liners.
More Healthy Party Desserts:
Brittany Audra @ Audra's Appetite says
Love how portable these are for summer cookouts! And they are best made ahead of time?! perfect!
Alisha says
I make your flourless banana blender muffins religiously (basically once a week to serve me breakfast all week long!!!) and love them. This looks very similar to that recipe. How is it different in taste?
Jason Sanford says
Good question! This one is a little bit more like a dessert, although you can eat them for breakfast too. The texture is a bit firmer as well. If you’ve ever had her deep dish cookie pie, it’s similar to that recipe but in blondie form and made with maple syrup as opposed to granulated sugar.
Jason (media relations)
jordan @ dancing for donuts says
i’ve got a bag of dried chickpeas waiting for me in the pantry and theseeeee are calling my name! they’d be so perfect for a summer picnic or beach day, can’t wait to make ’em!!
Paige Flamm says
These look delicious! I need to try these soon!
Paige
Cassie Thuvan Tran says
I would be the first to apply for an internship at the chocolate council! If I’m only paid in chocolate chips, that’s an even better incentive. Anyways, this recipe looks so fun! I would demolish all of these bites in a heartbeat because they’re so fun-sized!
Be ky says
Delicious. They turned out perfectly. What a great treat.
Newbie says
Hi Katie, I’m relatively unfamiliar with using beans in baking, and I was wondering if the white beans will change the flavor at all? Will these taste just like regular blondies? Thanks!
Jason Sanford says
If you serve them to people without telling them the secret ingredient, I can almost guarantee you that no one will be able to tell! I’ve served them or this pie recipe https://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/ many many times and it’s always a hit. If you know they’re in there, you might be looking for the taste, and so I’d definitely serve them first without saying anything. But even though I know they’re in there, I can’t ever taste them either 🙂
Vanessa says
Thanks for sharing! Do they keep long?
Jason Sanford says
About the same as regular blondies or baked goods 🙂
T says
I can’t wait to make these this weekend. When you say “oats” in the recipe, do you mean oat flour, or do we not need to blitz them up first?
Jason Sanford says
Nope just regular oats, as they are all getting processed in the food processor anyway 😉
Karen says
These little chocolate blondies are soooo darn cute and so good!! I have made these twice now! My husband even loves them. Thank you so much. I have been making them with the mini chocolate chips. Right now I am going to make the Chocolate chip peanut butter bars can’t wait to see how these babies taste!
Margaret Abernethy says
You are one of my absolute favorites!! Thanks for what you do — I’ve made these probably 20 times already! I love them, and they’re portable which means they travel well. Love the brownie batter too —
Krystin says
Can I ask, you give the option of chick peas or white beans — what do you use most? I’d like to use what you used for the best possible chance of these turning out! Same thing with apple sauce versus banana – what do you go with? And finally, what flour do you normally go with out of the choices you provided.
Thanks!
Jason Sanford says
Hi, if you mean specifically for this recipe, we’ve tried all of the listed options but many readers say that they like Katie’s bean-based recipes with white beans over chickpeas in general because they’re softer. Katie’s go-to flour for baking when making recipes for herself is spelt. And banana/applesauce here is totally a matter of preference – the banana version will give the recipe a banana flavor, while the applesauce will be more neutral, so it depends on what you are going for, taste-wise 🙂
Jason (media relations)
Katie T says
I just made these with agave and cashew butter and they are absolutely amazing. The taste is incredible. I can’t believe there is actual chickpeas here and no white flour or sugar! Crazy.
Susan says
Thank you for this great recipe! If not using liners, how long should they cool in the muffin tin?
Jason Sanford says
Probably at lest twenty minutes, or until they firm up enough so they don’t fall apart when you go around the sides with a knife and then take one out. Be sure to grease the pan!
Jason
Susan says
Great. Thank you!
Jan says
I would have given these a terrific thumbs up, and will make them again – however, I ended up burning the first mini muffin batch in the oven because I had to guess on the time to bake them, I could not see any other time given except if baking the 8×8″ pan. I did add a couple of teaspoons of molasses to add a nice brown sugar note, and added a couple of packets of stevia – other than that I followed the recipe to a tee. I made the recipe using chick peas, mashed banana and peanut butter as that was all I had, and honestly, could not detect any bean or overt banana or peanut flavor at all – even tasting the raw dough.
Kristen says
Hello!
Would these work with a chickpea flour?
Thanks!
Lakshmi says
These are truly amazing! No one at home could have guessed these had chickpeas in them. Delicious and a healthy treat, thank you for a great recipe!