Chickpea Chocolate Chip Blondies
Chickpea Chocolate Chip Blondies
Ingredients
For the Blondies
- 1 chickpeas, can (15-ounce), drained and rinsed
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/4 cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate bar, chopped into small pieces
- 2 tablespoons melted chocolate, for drizzling (optional)
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides to easily lift the blondies out later.
⏱️ 2 min•🌡️ 350
- 2
In a food processor, combine the drained and rinsed chickpeas, creamy peanut butter, maple syrup, unsweetened plant-based milk, vanilla extract, and baking powder.
⏱️ 2 min
- 3
Process the mixture on high until it becomes completely smooth and uniform in consistency. You may need to stop and scrape down the sides of the food processor bowl once or twice to ensure everything is incorporated, about 2 to 3 minutes.
⏱️ 3 min
- 4
Remove the blade from the food processor. Stir in the semi-sweet chocolate chips by hand until they are just evenly distributed throughout the batter.
⏱️ 2 min
- 5
Pour the blondie batter into the prepared baking dish and spread it out evenly with a spatula. Sprinkle the chopped dark chocolate bar pieces over the top of the batter.
⏱️ 1 min
- 6
Bake for 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). The edges should appear lightly golden.
⏱️ 15 min•🌡️ 350
- 7
Allow the blondies to cool in the pan for at least 15 minutes before using the parchment paper overhang to lift them out. Once removed, cut them into 9 squares. If desired, drizzle with melted chocolate before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Chocolate Chip Blondies
Ingredients
For the Blondies
- 1 chickpeas, can (15-ounce), drained and rinsed
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/4 cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate bar, chopped into small pieces
- 2 tablespoons melted chocolate, for drizzling (optional)
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides to easily lift the blondies out later.
⏱️ 2 min•🌡️ 350 - 2
In a food processor, combine the drained and rinsed chickpeas, creamy peanut butter, maple syrup, unsweetened plant-based milk, vanilla extract, and baking powder.
⏱️ 2 min - 3
Process the mixture on high until it becomes completely smooth and uniform in consistency. You may need to stop and scrape down the sides of the food processor bowl once or twice to ensure everything is incorporated, about 2 to 3 minutes.
⏱️ 3 min - 4
Remove the blade from the food processor. Stir in the semi-sweet chocolate chips by hand until they are just evenly distributed throughout the batter.
⏱️ 2 min - 5
Pour the blondie batter into the prepared baking dish and spread it out evenly with a spatula. Sprinkle the chopped dark chocolate bar pieces over the top of the batter.
⏱️ 1 min - 6
Bake for 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). The edges should appear lightly golden.
⏱️ 15 min•🌡️ 350 - 7
Allow the blondies to cool in the pan for at least 15 minutes before using the parchment paper overhang to lift them out. Once removed, cut them into 9 squares. If desired, drizzle with melted chocolate before serving.
⏱️ 5 min