Chocolate Chip Cookie Bars

We've added beans to these delicious bars! Beans in baking add fibre and protein, reduce the fat content and create a fudgy texture that makes these bars irresistible.

Course Baking & Dessert, Cook with Meg recipes, Snack

Key Ingredient Beans

Prep Time 15

Bake Time 30

Total Time 45

Servings bars

Calories 221

Ingredients

1 cup (250 mL) cooked or canned white beans, drained and rinsed (see notes)
1-2 Tbsp (15-30 mL) warm water
1/2 cup (125 mL) butter or margarine, melted (see notes)
3/4 cup (175 mL) light or dark brown sugar
2 eggs
1 tsp (5 mL) vanilla extract
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) chocolate chips, plus more for topping, if desired (see notes)

Instructions

Preheat oven to 350°F (180°C). Grease and/or line a 9x9-inch (23x23 cm) baking pan with parchment paper and set aside.
Place beans and 1 Tbsp (15 mL) warm water in a large bowl. Using a potato masher or a sturdy fork, mash the beans until they are smooth as possible. Add an additional 1 Tbsp (15 mL) water if needed to get the desired texture. Don't worry if there are a few tiny bits, they'll disappear when we bake!
Add melted butter to the beans and mix together until you have a fairly smooth batter.
Add brown sugar and mix well.
Add eggs, mix well, then add vanilla and whip until the batter is smooth. Set aside.
In a separate bowl, whisk together the flour, baking powder, and salt. Add chocolate chips and stir again until the chips are coated with the flour mixture.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into prepared baking pan and spread evenly. Sprinkle a few more chocolate chips on top, if desired.
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick comes out mostly clean.
Let them cool completely in the pan before you even think about slicing them, this part is the hardest, but it's worth the wait!

Notes

White beans include cannellini, white kidney and great northern beans.
A 19 oz (540 mL) can of beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Use 1 cup (250 mL) for this recipe and add the remainder of the beans to soups, salads, stews, casseroles, you name it! Or you can freeze them in an airtight container or freezer bag for up to 3 months to use the next time you make these bars!
You can use salted or unsalted butter in this recipe.
Feel free to use semi sweet, milk, or dark chocolate chips in this recipe, they will all be delicious!

Nutrition