Sometimes you just need dessert! And why not make your dessert with a healthy spin? The base of these blondies is pureed chickpeas- a versatile blank slate that can be used in both savoury and sweet capacities as well! I always have numerous cans of chickpeas and other pulses in my pantry- they really are one of the most versatile ingredients in my kitchen!
I’ve made black bean brownies and chocolate chip chickpea cookies many times and decided to merge the two concepts together for this dessert. I still maintain that I prefer bean brownies to regular as the beans contribute to a deliciously moist consistency…no dry brownies here!
I know these blondies must be good as even my healthy-food-hating husband gobbled them up! I also had to give some away so I didn’t eat the whole pan! I imagine these would freeze well- so feel free to stash some away for a rainy day.
I hope you like them!
1-19oz can chickpeas, drained and rinsed
1/2 cup natural peanut butter
1/3 cup maple syrup
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup chocolate chips + more for sprinkling on top
1) Preheat oven to 350F. In a food processor, combine all ingredients (except chocolate chips) until smooth.
2) Stir in chocolate chips by hand.
3) Spray an 8×8 square baking pan with non-stick spray and spread blondie mixture evenly into pan. Sprinkle with additional chocolate chips.
4) Bake in preheated oven for 20-25 minutes, until the edges start to pull away from the pan. The blondies will be soft to the touch, though they will harden slightly as they cool.