White Chocolate Matcha Bean Blondies

Do you ever get those ideas that just stick in your head, but that’s exactly where they stay for far too long? On the ‘to-do’ list. That ever growing, never ending list comprised of an amalgamation of things we a) want to do, b) feel we ought to do, and c) things we desperately need to do but really just don’t want to and keep putting off until it gets to panic stage. I was in need of some switch off time, so leaving all the important, pressing things aside (as any responsible adult would do *rolls eyes*), I turned to group ‘a’ of my mental to-do list, and ticked these ones off.


They’re rich and gooey, and a little on the more decadent and indulgent side than the majority of my recipes on here. They’re still made with more wholesome ingredients than a traditional blondie recipe, but unfortunately wholesome doesn’t automatically equate to ‘eat the whole pan’ in one go. If only it did we’d all be living the calorie free dream!

But thanks to the beans and the peanut butter, these give a boost of natural protein without the use of protein powders. I’m aware that some people can’t tolerate protein powders on their stomach – there is a lot more variety around these days and it’s a bit of trial and error to find one that you 1) genuinely like the taste of (we’ve all had those throw in the bin ones, yuck), 2) won’t cost you the equivalent of a mortgage, and 3) doesn’t destroy your gut.

There’s low GI carbs and plenty of fibre from the beans and flour, and the sugar content is also a lower GI alternative, and halved due to the mixed use of coconut syrup and sugar alternative. This combination still gives the sticky gooey goodness, but without the distinctive taste of artificial sweetener.


For me, the matcha taste didn’t come through as strongly as I’d hoped, so if you have extra, I would recommend using 50% again or doubling up the quantity! There’s a subtle hint at the end, but you have to be on the look out for it, if that makes sense. I used one that I was kindly sent a while ago that I don’t think is available in the UK, but I have seen good reviews about this one, so I would recommend using that if you want to invest!

You can, of course, omit the matcha altogether…it’s not the cheapest ingredient to buy! The blondies will have a more normal colour, free from that questionable green tinge. Or, something I’m keen to experiment with in the future (another adding to that a) section of my to-do list), is making them a salted caramel flavour using lucuma powder and a malt brownie or blondie using mesquite and maca powder. I just need to get my hands on some mesquite powder first!


If you want to boost the protein content of these, you can add a scoop of protein powder (about 30g) with an extra bit of milk (about 30ml), they just take less time to bake.


  • 400g can butter beans, drained and rinsed
  • 120ml milk
  • 125g natural peanut butter
  • 30g coconut syrup (or honey)
  • 50g granulated sugar alternative (or coconut sugar)
  • 25g wholemeal spelt flour
  • 2x 2g sachets matcha tea powder (more if you have it, see above)
  • 1 tsp baking powder
  • 30g white chocolate chips


  1. Preheat the oven to 180C. Grease and line a small baking dish.
  2. In a bowl with a hand blender, or in a food processor, blend together the butter beans and milk until really smooth. Add the peanut butter, coconut syrup and sugar and blend again. Stir in the spelt flour, matcha powder and baking powder and stir until fully combined. Fold in the white chocolate chips.
  3. Scrape into your prepared baking dish and bake for about 1 hour. If you notice the top catching, drop the oven temperate a touch and/or cover with a piece of foil.
  4. Allow to fully cool in the dish.


Macros (1/8 excluding white chips): 147 calories, 10.6g carbs (3.5g sugars), 6.8g protein, 7.6g protein, 3.2g fibre


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