Gooey Chocolate Chip-Pea Blondies (GF, V)

A little less than a year ago, I posted a recipe for my Holy Fudge Black Bean Brownies. I couldn't possibly have anticipated the response that I got about them—complete strangers of varying ages and genders have made a point to tell me how much they love these brownies, how they couldn't fathom that they're healthy and bean-based. And I've taken every single compliment to heart. Y'all cannot imagine how it makes me heart sing to know that I've simultaneously added joy and nutrition to your life. So don't be shy if you see me at the supermarket. I wanna know you!

For quite some time, I've considered a chickpea-based version of my Holy Fudge Black Bean Brownies, but I was hesitated to try and compete. Until one week ago, when I wanted to create something special for my grandmother-in-law, who turned an age between 99 and 101. I knew that if I could pull them off, they'd be the perfect celebratory treat.

I waited, biting my nails to the quick, pacing in front of the oven like an expectant father. As they cooled, I was a 10 year old backseat driver. "Are we there yet?!"

Finally, my "patience" paid off, and I sliced into these ooey-gooey little squares.

Well, you can guess by my sheer willingness to post this recipe, that my Chocolate Chip-Pea Blondies are as heavenly as I'd hoped. There's zero trace of chickpea, but the beans add moisture and the most incredible creamy texture. I purposefully under-bake them just a bit, so you bite into a crusty edge that gives way to a soft, gooey mixture of dough and chocolate. It's important to use high-quality chocolate here! They have just the right amount of sweetness, and because they're packed with protein and fat from the chickpeas and almond butter, they're quite filling.

These blondies were gone in less than 24 hours, and I'm hesitant to make them again because they gave me a rare case of snacking amnesia. Instead, I'll leave it up to you to harness some willpower and enjoy these healthy, heavenly little squares!

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