Tuesday, April 21, 2015

Chewy Chickpea Blondies



How do you feel about beans in your brownies? Or blondies? I feel pretty good about the latter. This blondie recipe is the reason why.

Aaaand the only reason I feel pretty good about beans in my blondies and not my brownies is that I haven't tried the right recipe yet, but I know it exists!


Chewy and dense like a decadent treat. Except it's not! Are they healthy? Not exactly, but these babies are sure a heck of a lot better than most dessert options. If not for the fact that they've got so much more protein than the average vegan baked good.

Sure, go ahead, call them healthy!


You can use any nut butter you'd like in these blondies but something like almond butter seems a little more "neutral" to me, flavour wise. If you were to use peanut butter it might become all about the PB, if you know what I mean? I wouldn't be able to just call these Chickpea Blondies, they'd have to be called Peanut Butter Chickpea Blondies because the PB flavour would be so obvious.


So, have you found your go-to bean brownie or blondie recipe? What's your verdict on beans in dessert? Do you find peanut butter works well in a recipe like this without being overpowering?


Chewy Chickpea Blondies
adapted from Ambitious Kitchen
Ingredients
1 can of chickpeas (garbanzo beans), rinsed well and drained
½ cup nut butter, like almond
1/3 cup pure maple syrup
2 tsp vanilla
½ tsp salt
¼ tsp baking powder
¼ tsp baking soda
½ cup chocolate chips

Directions
Preheat oven to 350°F and grease an 8x8 inch glass dish. 

Add all of the ingredients, minus the chocolate chips, to a food processor and blend until smooth. Transfer to a large bowl and add the chocolate chips. You’ll need to use your muscles to evenly distribute the chips throughout the batter.

Dump the batter into the baking dish and smooth out the top. It’ll pretty much look the same before and after baking so just try and get the top as smooth as possible; that’s only if you like a smooth top to your blondies.

Bake in the oven for 20-25 minutes or until a cake tester comes out more or less clean. It may not appear to be done but you don’t want to dry out your blondies either. Place the dish on a cookie rack and let cool for 20 minutes. It’ll continue to cook a little in case you’re worried they don’t look done.

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