Chickpea Chocolate Blondies
These Chickpea Chocolate Blondies are fudgy, rich, and made without any flour at all. Blended chickpeas create a moist, dense crumb studded with melty chocolate chips for a healthier dessert that still tastes like a true treat.
Equipment
- Food processor or high powered blender
- 8x8 inch baking pan
- Parchment paper
- Spatula
- Wire cooling rack
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed well
- 1/2 cup peanut butter or almond butter at room temperature
- 1/3 cup maple syrup or honey
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
- Add the drained chickpeas, nut butter, maple syrup, brown sugar, vanilla extract, baking powder, and salt to a food processor or blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until completely smooth with no visible chickpea skins.
- Transfer the batter to a bowl and stir in half of the chocolate chips by hand, reserving the rest for topping.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula. Sprinkle the reserved chocolate chips over the top.
- Bake for 20 to 25 minutes, until the edges are slightly golden and the center is just set. A toothpick inserted in the middle should come out with a few moist crumbs, not wet batter.
- Let the blondies cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely before slicing into squares.
Notes
For the fudgiest texture, slightly underbake the blondies and let them firm up as they cool. Rinse the chickpeas thoroughly to avoid any bitter aftertaste. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.