Still here? You didn’t run away at the mention of chickpea + chocolate + blondie? Good. Trust me – these are delicious. They don’t taste anything like beans. All you get is a chewy, delicious peanut buttery blondie studded with chocolate chips.
The weird thing is, I actually found the unbaked batter to be tastier than the baked product. So you choose – bake it or just eat the batter by the spoonful. I won’t judge.
Chocolate Chip Chickpea Blondies
15 ounce can low-sodium chickpeas (garbanzo beans)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup old fashioned oats
1/4 cup natural creamy peanut butter
1/2 cup mini chocolate chips, divided
- Preheat oven to 350ºF. Grease an 8×8 square pan and set aside.
- Drain and rinse the chickpeas well. Remove and discard the skins from the chickpeas. Place the skinned chickpeas into the bowl of a food processor and blend until smooth. Add in baking powder, baking soda, salt, sugar, vanilla, oats, and peanut butter. Blend until very smooth.
- Mix in 1/4 cup of the mini chocolate chips and spread into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 30 – 35 minutes, or until golden brown on top, being careful not to overcook. The blondies will appear to be undercooked, but they will firm as they cool.
- Allow to cool completely before cutting into 16 pieces and serving.
recipe slightly adapted from Chocolate Covered Katie