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Chickpea Blondies

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 (15-ounce) can chickpeas, drained and rinsed very well
  • 1/3 cup creamy peanut butter or almond butter no-stir preferred
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup light brown sugar or coconut sugar optional but recommended for bakery-level chew
  • 3 tablespoons melted coconut oil or unsalted butter, slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 large egg (or 1 flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes)
  • 1/3 cup dark chocolate chips or chunks plus extra for sprinkling
  • Optional 2–3 tablespoons oat flour for a slightly cakier texture
  • Optional finishing flaky sea salt

Method
 

  1. Prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Rinse like you mean it. Drain chickpeas and rinse under cold water for 30–60 seconds. Pat dry. This reduces any bean-y aroma.
  3. Blend the base. In a food processor or high-speed blender, add chickpeas, nut butter, maple syrup, brown sugar, coconut oil, vanilla, baking powder, baking soda, salt, and the egg (or flax egg). Blend until completely smooth , scraping down sides. The batter should be thick and glossy.
  4. Adjust texture (optional). For a slightly cakier blondie, pulse in the oat flour. For extra fudgy, skip it.
  5. Fold in the goods. Stir in chocolate chips by hand. Don't overmix or you'll smear the chips.
  6. Pan and top. Spread batter into the prepared pan. It's thick—use a damp spatula to smooth. Sprinkle extra chips and a pinch of flaky salt if you're that person (be that person).
  7. Bake. 20–24 minutes, until the edges are set and lightly golden, and the center is just barely puffed. A toothpick may come out with moist crumbs—that's correct.
  8. Cool for structure. Let the pan cool 20 minutes, then lift out with parchment and cool another 15 minutes before slicing. This is where the magic sets. Patience, chef.
  9. Slice and serve. Cut into 12–16 squares. Add a final sprinkle of salt if you forgot earlier. Warm is outrageous with ice cream.