Instructions

• Preheat the oven to 350°F. Grease or line an 8-inch pan with parchment.
• If using canned beans, drain and rinse them very well. If using cooked beans, measure 1 1/2 cups.
• Add the beans, 1/4 cup applesauce (or mashed banana or yogurt), 3/4 cup sugar (or granulated sweetener), 3 tablespoons almond or cashew butter (or coconut oil), 1 teaspoon pure vanilla extract, 1 teaspoon baking powder, 1/4 teaspoon each salt and baking soda, and 1/3 cup flour to a food processor.
• Blend until completely smooth, stopping to scrape down the sides as needed. (If using a blender, stop occasionally to stir so everything blends evenly.)
• Stir in 1/4 cup white chocolate chips, or reserve them to sprinkle on top of the batter.
• Pour and smooth the batter into the prepared 8-inch pan. Arrange and gently press 20 raspberries (or as many as desired) into the top of the batter.
• Bake at 350°F for 30 minutes. The blondies may look slightly underdone when removed— they will firm up as they cool.
• Let the blondies cool in the pan until firm, then cut into squares and serve.