Chickpea Blondies
Thick and fudgy Chickpea Blondies with creamy peanut butter, oats, no flour, and no noticeable chickpea taste. A simple dessert that fuels like a snack!
Servings: 16 bars
Calories: 167kcal
Ingredients
- 14 ounces can chickpeas rinsed & drained
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup peanut butter unsalted and natural
- 1/2 cup milk I used unsweetened almond milk
- 1 1/2 cups rolled oats or quick oats
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips divided
Instructions
- Preheat oven to 375 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
- In a blender or food processor, add chickpeas, eggs, maple syrup, peanut butter, milk, oats, vanilla extract, baking powder and salt. Blend until smooth. Add 1/3 cup of the chocolate chips and give a few pulses to incorporate.
- Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips.
- Bake for 20 minutes or until toothpick inserted in the center comes out almost clean, with a bit of wet batter is fine. Also check with thermometer to make sure center is cooked till 160 F. You also don't want to overbake as brownies will be dry.
- Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
Video
Notes
- Store: Keep in an airtight container at room temperature in a cool, dry place for up to 2 days. Not longer because they are very moist and spoil fast. After 2 days I recommend to freeze leftovers as these bars do not keep well in the fridge due to moisture.
- Freeze: Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1 blondie | Calories: 167kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 85mg | Fiber: 3g | Sugar: 10g