Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Peanut Butter Chickpea Blondies
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Calories
- 166
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 178 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Sugar
- 9 grams
- Protein
- 6 grams
You won’t believe these soft, fudgy blondies are made with chickpeas! Blended with creamy peanut butter, maple syrup and a hint of vanilla, they’re rich, perfectly sweet and completely vegan. Think of them as a healthier twist on a classic dessert – packed with protein, naturally gluten-free and every bit as indulgent as the real deal.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Calories
- 166
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 178 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Sugar
- 9 grams
- Protein
- 6 grams
Ingredients
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Directions
Special equipment:
an 8-inch square baking pan- Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 opposing sides.
- Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the peanut butter, maple syrup, vanilla extract, baking powder, baking soda and salt and process, scraping down the sides with a rubber spatula as needed, until the mixture is very smooth, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in all but 1 tablespoon of the peanut butter chips and all but 1 tablespoon of the peanuts with a rubber spatula until evenly incorporated.
- Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the reserved chips and peanuts. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, 36 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes.
- Run a knife around the edges of the pan, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Use a small offset spatula to help lift the blondies off the parchment if there’s some sticking. Serve immediately or refrigerate in an airtight container for up to 3 days.
Cook’s Note
Make sure to use pure maple syrup and not store-bought pancake syrup, which may contain honey or refined sugar. This will ensure that the blondies are not overly sweet and stay vegan-friendly.
