Gooey Chocolate Chip-pea Blondies


Gooey Chocolate Chip-Pea Blondies

My Best Chocolate Chip Cookie fell in love with my Holy Fudge Black Bean Brownies and had these squares of bliss as a baby.
Servings 16 squares


  • 15 ounce can chickpeas well-drained and rinsed
  • 1/4 cup unsweetened, unsalted almond butter
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 cup chopped dark chocolate I use 72%, you can sub chips


  • 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.
  • 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 :).
  • 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.
Course: baked goods, Dessert, Snack
Cuisine: American
Keyword: blondies, chickpea, Dairy Free, Gluten Free, grain free, healthy, Vegan

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