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Chickpea Blondies with Chocolate Chips and Peanut Butter Recipe

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4 from 15 reviews

This Chickpea Blondie recipe offers a delicious and healthier twist on traditional blondies by using canned chickpeas, peanut butter, and dairy-free chocolate chips. Moist and tender with a perfect balance of sweetness, these blondies are grain-free, vegan, and ideal for a nutritious snack or dessert.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Base Ingredients

  • 1 1/2 cup canned chickpeas (or 1 can of canned chickpeas of 400g/14 oz), drained and towel-dried
  • 1/3 cup unsalted peanut butter (or sunflower seed butter for nut-free option)
  • 1/2 cup maple syrup (or any liquid sweetener like agave syrup or date syrup)
  • 1/2 tablespoon vanilla bean paste
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup almond flour (or oat flour)

Add-ins

  • 1/3 cup dairy-free dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan. Preheat the oven to 350°F (180°C). Line an 8-inch by 8-inch brownie pan with parchment paper. You may also use a 6-inch by 6-inch pan for thicker blondies. Set aside.
  2. Prepare Chickpeas. Open the can of chickpeas, rinse them thoroughly, and drain. Dry the chickpeas by rubbing them in a clean towel to remove all moisture. This step is crucial to prevent the blondies from becoming too moist and fragile.
  3. Blend Wet Ingredients. Place the dried chickpeas in a food processor. Add peanut butter, maple syrup, vanilla bean paste, baking soda, baking powder, and sea salt.
  4. Process to Smooth Batter. Blend on high speed for 1 minute or until the mixture is smooth without large lumps.
  5. Add Almond Flour. Add almond flour (or oat flour) and blend again on high speed for 15 to 30 seconds to incorporate evenly.
  6. Mix in Chocolate Chips. Remove the food processor blade and fold in most of the chocolate chips, reserving about 3 tablespoons to sprinkle on top later. This helps prevent the chips from melting too much inside the blondies, maintaining their texture.
  7. Spread Batter in Pan. Evenly spread the blondie batter into the prepared pan. Sprinkle the reserved chocolate chips on top for added texture and visual appeal.
  8. Bake Blondies. Bake for 20 to 30 minutes until the top is golden and crusty. The baking time may vary depending on pan size; smaller, thicker blondies require longer baking. Use a toothpick inserted in the center to check doneness; it should come out clean or with a few crumbs.
  9. Cool in Pan. Let the blondies cool in the pan for 10 minutes to firm up. This step prevents them from breaking when removing from the pan. Gently loosen the edges with a knife and lift the parchment to transfer the blondies onto a cooling rack. If still too soft, wait an additional 10 minutes before transferring.
  10. Final Cooling and Chilling. Allow the blondies to cool completely for at least 1 hour before slicing into bars. For a fudgier texture and easier slicing, refrigerate the blondies for 1 hour after cooling.
  11. Storage. Store the blondies in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensuring the chickpeas are thoroughly dried is essential to avoid soggy blondies.
  • You can substitute peanut butter with sunflower seed butter for a nut-free version.
  • Maple syrup can be replaced by other liquid sweeteners like agave or date syrup for variation.
  • Choosing a smaller pan yields thicker blondies but may require longer baking time.
  • Cooling the blondies completely and chilling enhances texture and makes slicing easier.
  • These blondies are vegan and dairy-free, suitable for various dietary preferences.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/chickpea-blondies-with-chocolate-chips-and-peanut-butter-recipe/