Instead of tinkering with the very silly, and very broken, washing machine (currently home to a large portion of laundry from yours truly), I opted to brush off the baking apron and dive into one of the weirdest recipes I’ve seen to date.

White Bean and Peach Preserve Blondies

Pardon, m’lady. You seem to have placed “beans” into the title of a dessert, which couldn’t possibly be what you meant. Right you are, Jeeves. It sounds downright dumb, right? Placing an item that so clearly belongs alongside the likes of kale and spicy Italian sausage with peaches! Preserves! Honey! Oh, my!

But this kind of blew my freaking mind. It’s not as sweet as a brownie or as decadent as a butterscotch pudding pop, but hot diggity dog: this is a keeper/repeater. And I cannot wait to try other combinations, like peanut butter strawberry or blueberry lemon.

White Bean and Peach Preserve Blondies

adapted from Greatest

1 can (15 oz) white beans, drained and rinsed
1/4 c honey
1/4 c tahini paste
1/4 c peach preserves (or your favorite kind)
1/4 c flour (I used gluten-free and it was lovely; since it’s such a small amount, substituting any kind of flour would be just fine)
1 t vanilla extract
dash salt
1/2 c cream cheese, room temperature
1/3 c peach preserves
1 egg

Preheat your oven to 375 and grease an 8″x 8″ pan. In a food processor, puree the beans and then add, one at a time, the rest of the ingredients through salt. Spread into your pan. Mix the cream cheese with the preserves until thoroughly combined, then incorporate the egg. Pour on top of the batter in the pan and draw a knife through in swirls to incorporate the two layers together. Bake for 20-25 minutes, or until the top is firm, nothing jiggles, and a knife comes out without batter dripping off of it.

Let cool for 15 minutes, cut into squares, and serve. ENJOY.

You’re welcome.