Gooey Chocolate Chip-Pea Blondies (GF, V)

Gooey Chocolate Chip-Pea Blondies (GF,V)
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    [post_date] => 2016-01-04 13:26:18
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    [post_title] => Gooey Chocolate Chip-Pea Blondies (GF, V)
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    [post_modified] => 2016-02-12 17:47:22
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TOTAL TIME :55mins10mins
  • 1 15 ounce can organic chickpeas, well-drained and rinsed
  • 1/4 cup unsweetened unsalted almond butter
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla powder (sub extract)
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 cup chopped dark chocolate (I use 72%, you can sub chips)
  1. Preheat oven to 350 degrees F. Line an 8 x 8 glass baking dish (or other small, shallow baking dish) with parchment paper. Allow an inch to overhang the sides.
  2. In a food processor, combine all ingredients except chopped chocolate. Puree until completely smooth with no small bits of chickpea. Remove blade and carefully add chocolate and stir with a fork. Alternatively, empty batter into a bowl and stir in chocolate. I like the first option because it saves cleaning the extra dish :).
  3. Pour batter into baking dish and spread to even thickness. Bake for 55-60 minutes. 55 if you want a very gooey blondie, 60 if you want it moist but a little more firm. Either way, allow to cool at least 30 minutes before enjoying. If you can wait an hour, it will be easier to slice.
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  • Beth Jones

    Omg!!!! My kids love the brownies! For the chocolate I used Olive and Sinclair chili chocolate bar! Yummy!

    • Yay! I am thrilled to hear that Beth! I LOVE the idea of using O&S chili chocolate, one of my favorites! Thanks for letting me know that you tried it!

  • Meg Gore

    These are delicious! I loved the black bean brownies too. I tried making these the first time but didn’t cook them long enough (also had the wrong size pan). Tonight, I followed the recipe and amazing!

    • Hey Meg!!! I’m so glad you liked them!!! It’s definitely a gooey recipe so it requires that specific pan and cooking time. Thanks for giving it another try!!

  • Ann Huth

    I just made these but i had to tweak the recipe somewhat because i am diabetic and i can’t have sugar… and i wanted to lower the calories i replaced the maple syrup with sugar free white chocolate syrup and with trivia. i replaced the almond butter with peanut flour and unsweetened almond milk…. and replaced vanilla extract with peanutbutter extract. they are in the oven now and i have no idea how they will come out but but the dough tasted fabulous.

    • Hi Ann!!! Thank you so much for sharing these substitutions! I am glad at least the dough was a success! Please let me know how they turn out. I know this comment will help a lot of other readers!

  • Jessica Mann

    Oh my. Another winner. Made 1/2 of the batter with chocolate, the other half without (based on my macros). Delicious. Another dessert to trick the husband into eating vegetables 🙂

    • Laura Lea Goldberg

      Wheeeee!!!! That sounds like a fabulous version. Thanks for sharing!!!

  • Grace Williams

    Just made these and they’re SO delicious. I used half a cup of maple syrup and a 1/4 of a cup of honey.
    I also added 1/2 teaspoon of cinnamon! The texture is amazing and it honestly tastes better than regular old blondies to me 🙂 Thanks girl!

    • Laura Lea Bryant

      That sounds fantastic!!! I am so glad to hear they turned out well. Thanks so much for sharing, Grace!!! xx

  • Jo Anne Linda Torres

    One of my FAV XMAS memories this year!

    • Laura Lea Goldberg

      Yayyyy!!!! I am thrilled to hear it. Merry Christmas!