1 15-ounce can great northern white beans, drained and rinsed well
2 eggs (100 g, weighed out of shell), at room temperature
2 teaspoons pure vanilla extract
1/2 cup (48 g) powdered peanut butter
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (109 g) packed light brown sugar
1/4 cup (64 g) smooth no-stir peanut butter
2 to 4 tablespoons (30 to 60 g) dark chocolate chips
Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper and set the pan aside.
In a blender or food processor, place the drained and rinsed beans, eggs, and vanilla, and blend or process until smooth. In a large bowl, place the powdered peanut butter, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the dry mixture and add the pureed bean mixture and peanut butter. Mix until well-combined. Add 1 to 3 tablespoons of the chocolate chips to the batter and mix to combine. The mixture will be thickly pourable. Pour the batter into the prepared baking pan and spread into an even layer. Sprinkle the remaining chocolate chips evenly on top of the batter, and shake the pan back and forth to help the chips adhere to the batter.
Place the baking pan in the center of the preheated oven and bake until the top springs back when pressed gently with a finger (about 22 minutes). Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch. Remove from the pan and slice into squares with a sharp knife.
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