Gooey, fudge chickpea blondies are made with peanut butter and chocolate chips, and without any dairy, eggs or flour! These amazing treats are really healthy, but they definitely don't taste like it.
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The first time I tried chickpea blondies I was skeptical to say the least. My friend had made some, and was excited to share this dessert that was really indulgent but also healthy. And they absolutely blew my mind!
I don't know how this recipe works, and I don't understand why chickpea blondies are even tasty. I just know that they are. The texture is perfectly fudgy and gooey, just like regular blondies, and although they don't taste exactly like your typical blondie, they are still superb and I would never have guessed their main ingredient.
If you love these blondies, you might want to also check out some other healthy dessert recipes, such as healthy lemon poppy seed muffins, cinnamon puff pastry rolls or banana bread with blueberries.
Ingredients
For this recipe you will need canned chickpeas, maple syrup (or honey or agave syrup if you prefer), chocolate chips, peanut butter or almond butter, sea salt, baking powder and baking soda.
As you can see, this recipe is completely vegan, gluten free, flourless, eggless, dairy free and soy free, which makes is well suited for most dietary requirements.
Instructions
Preheat your oven to 360 °F / 180 °C.
Measure out all the ingredients except the chocolate chips, and place them in a food processor. Process until you have a smooth batter, which typically only takes a few minutes.
Mix in the chocolate chips, and place the batter in a square 9-inch baking pan lined with parchment paper.
Bake the blondies for about 23 minutes, or until they are slightly golden around the edges. The cake will still seem a little soft and undercooked.
Remove the blondies from the oven, and leave them to rest for at least 20 minutes before slicing it. This allows them to finish cooking, resulting in fabulously gooey blondies.
Top tips
- Remove the blondies from the oven when they are slightly undercooked.
- Make the batter as smooth as possible by using a decent food processor. You don't want any chunks of chickpeas in there!
- Add any add-ins, whether it's chocolate chips, nuts or fruits after blending the batter.
- Line the baking tin with parchment paper so that you can easily remove the blondies.
Serving suggestions
Chickpea blondies are usually served on their own, either as a sweet snack or as a dessert. I like to serve them with a little ice cream or custard, or even strawberry basil sauce on top.
They taste fantastic with a delicious beverage on the side, such as iced chai latte or spiced hot orange juice.
Variations
- Add cinnamon, gingerbread spice, cocoa powder or pumpkin spice for a variety in flavor.
- Replace the chocolate chips with white chocolate chips, chocolate chunks or fresh raspberries.
- Add roughly chopped nuts such as peanuts, walnuts or pecans.
- Replace the peanut butter with other nut butters such as sunflower seed butter or almond butter. This is an excellent option if you want the blondies to be allergy friendly.
- The maple syrup can be replaced with honey or agave nectar.
- Add swirls of caramel or chocolate sauce.
Leftovers
Leftover blondies can be stored in an airtight container in a refrigerator for up to 3 days, or be frozen for up to 6 months. You can serve the blondies cold, or reheat them if you prefer to enjoy them warm.
You can even use the leftover chickpea blondies as a base for other desserts or dishes. Try crumbling some on top of granola, oatmeal or ice cream, or use it as a base for cheesecakes or trifles.
Frequently asked questions
Blondies are supposed to be fudge or gooey - just like brownies! To ensure this result, you should remove them from the oven when they are almost done, and allow them to finish baking while they cool down.
Blondies are "blonde brownies", made without cocoa powder or melted chocolate. They are simple to make, with a rich, mild flavor, and a very popular dessert.
If you accidentially undercooked the blondies, they are still perfectly safe to eat. In fact, when you use an eggless blondie recipe, you can even eat the batter raw!
Recipe
Chickpea Blondies
Ingredients
- 1 can chickpeas (14 oz / 400 g)
- ½ cup peanut butter
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- ½ teaspoon Maldon flaky sea salt
- ½ cup chocolate chips
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda (UK: bicarbonate of soda)
Instructions
- Preheat your oven to 360 °F / 180 °C.
- Measure out all of the ingredients except the chocolate chips, and place them in a food processor. Process until you have a smooth batter, which typically only takes a few minutes.
- Mix in the chocolate chips, and place the batter in a square baking tin lined with parchment paper.
- Bake the blondies for about 23 minutes, or until they are slightly golden around the edges. The cake will still seem a little soft and undercooked.
- Remove the blondies from the oven, and leave them to rest for at least 20 minutes before slicing it. This allows them to finish cooking, resulting in fabulously gooey blondies.
Video
Notes
- Remove the blondies from the oven when they are slightly undercooked.
- Make the batter as smooth as possible by using a decent food processor. You don’t want any chunks of chickpeas in there!
- Add any add-ins, whether it’s chocolate chips, nuts or fruits after blending the batter.
- Line the baking tin with parchment paper so that you can easily remove the blondies.
- Leftover blondies can be stored in an airtight container in a refrigerator for up to 3 days, or be frozen for up to 6 months. You can serve the blondies cold, or reheat them if you prefer to enjoy them warm.
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