Chickpea Blondie Recipe

Introduction

These chickpea blondies are a delicious, protein-packed twist on the classic treat. Moist, nutty, and studded with dairy-free chocolate chips, they make a perfect snack or dessert for any occasion.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch by 8-inch brownie pan with parchment paper. A 6-inch by 6-inch pan works for thicker blondies. Set aside.
2. Step 2: Rinse and drain the canned chickpeas, then dry them thoroughly by rubbing in a clean towel to remove all moisture. This step is crucial for firm blondies.
3. Step 3: Place the dried chickpeas in a food processor. Add peanut butter, maple syrup, vanilla extract, baking soda, baking powder, and sea salt.
4. Step 4: Blend on high for about 1 minute until smooth and free of large lumps.
5. Step 5: Add almond flour and pulse again for 15 to 30 seconds until evenly incorporated.
6. Step 6: Remove the blade and stir in most of the chocolate chips, reserving about 3 tablespoons to sprinkle on top later. This helps prevent the blondies from becoming too brownie-like.
7. Step 7: Spread the batter evenly in the prepared pan and sprinkle the reserved chocolate chips on top.
8. Step 8: Bake for 20 to 30 minutes until golden and crusty on top. Thinner blondies in a wider pan will bake faster; thicker ones in a smaller pan may need more time. Check doneness by inserting a toothpick; it should come out clean with a few crumbs.
9. Step 9: Cool in the pan for 10 minutes to firm up. Then gently loosen the edges with a knife and lift the blondies out using the parchment. Transfer to a cooling rack. If too soft, let cool an additional 10 minutes before handling.
10. Step 10: Allow to cool completely for at least 1 hour before slicing. For a fudgier texture and easier slicing, chill in the fridge for an extra hour.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter and almond flour with oat flour.
• Ensure chickpeas are well dried to prevent soggy blondies.
• Add chopped nuts or a pinch of cinnamon for extra flavor.
• Use different types of vegan chocolate chips or chopped dairy-free chocolate bars.

Storage

Store the blondies in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave for a few seconds if desired, or enjoy chilled for a fudgier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you must cook and thoroughly dry them before using. Canned chickpeas are convenient and already cooked, saving time.

Are these blondies gluten-free?

They can be gluten-free if you use almond flour or certified gluten-free oat flour. Always check your ingredient labels to be sure.

Chickpea Blondie Recipe

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★★★★★

4.9 from 109 reviews

This Chickpea Blondie recipe offers a nutritious twist on traditional blondies by using chickpeas as the base ingredient. Deliciously moist and naturally sweetened with maple syrup, these blondies incorporate peanut butter and dark chocolate chips for a perfect balance of flavor and texture. They are dairy-free, gluten-free (when using almond or oat flour), and a great option for a wholesome dessert or snack.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 20-30 minutes
• Total Time: 1 hour 40 minutes (including cooling and chilling time)
• Yield: 9 blondie bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Blondie Batter

• 1 1/2 cup Canned Chickpeas (or 1 can of canned chickpeas of 400g / 14 oz, drained, towel-dried)
• 1/3 cup Peanut Butter (Unsalted) (or sunflower seed butter if nut-free)
• 1/2 cup Maple Syrup (or any liquid sweetener like agave syrup or date syrup)
• 1/2 tablespoon Vanilla Extract
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Sea Salt
• 1/3 cup Almond Flour (or oat flour)
• 1/3 cup Dairy-Free Dark Chocolate Chips

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Alternatively, use a 6-inch x 6-inch pan for thicker blondies. Set aside.
2. Prepare Chickpeas: Open the can of chickpeas, rinse thoroughly, drain well, and dry by rubbing them in a clean towel to remove all moisture. This step is crucial to avoid overly moist and fragile blondies.
3. Blend Base Ingredients: Place the dried chickpeas into the bowl of a food processor. Add peanut butter, maple syrup, vanilla extract, baking soda, baking powder, and sea salt.
4. Process Until Smooth: Blend on high speed for 1 minute or until the mixture is smooth with no large lumps remaining.
5. Add Flour: Add almond flour to the food processor and blend again on high for 15-30 seconds until evenly combined.
6. Incorporate Chocolate Chips: Remove the blade from the processor and fold in the chocolate chips manually. Reserve about 3 tablespoons of chocolate chips to sprinkle on top later to prevent them from melting into the batter.
7. Spread Batter and Top: Evenly spread the blondie batter into the prepared pan and sprinkle the reserved chocolate chips on top.
8. Bake: Bake for 20 to 30 minutes or until the top is golden and crusty. Baking time varies with pan size; a wider pan cooks faster, whereas a smaller pan produces thicker blondies requiring longer baking. Test doneness by inserting a toothpick or skewer in the center — it should come out clean or with a few moist crumbs.
9. Cool in Pan: Allow the blondies to cool in the pan for 10 minutes to firm up, which helps prevent breaking. Carefully loosen the edges with a knife and lift the parchment paper to remove from the pan. If still too soft, wait another 10 minutes before transferring to a cooling rack.
10. Final Cooling and Storage: Cool completely for at least 1 hour before slicing into bars to ensure they hold together well. For a fudgier texture, chill the blondies in the fridge for an additional hour. Store leftover blondies in an airtight container in the refrigerator for up to 5 days.

Notes

• Dry the chickpeas thoroughly to avoid overly moist batter and fragile blondies.
• Reserving chocolate chips to sprinkle on top prevents them from melting fully and turning the blondies into brownies.
• Use parchment paper to line the baking pan for easy removal and cleanup.
• Adjust pan size: smaller pans yield thicker blondies but require longer baking times.
• Allow blondies to cool and chill for better texture and easier slicing.
• These blondies are naturally gluten-free when using almond or oat flour and dairy-free with dairy-free chocolate chips.

Keywords: chickpea blondie, gluten-free blondie, dairy-free dessert, healthy dessert, peanut butter blondie, chickpea dessert, vegan blondie