Chickpea Blondies

How to Make Chickpea Blondies

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
2. 2

   Step 2: Blend chickpeas and wet ingredients

   In a food processor or high-speed blender, combine the drained chickpeas, peanut butter, brown sugar, egg, melted butter (or oil), vanilla, and salt. Process until completely smooth, scraping down the sides as needed so the batter is thick and glossy with no visible chickpea bits.

   For this step

   • 1 1/2 cupscanned chickpeas, drained and rinsed
   • 1/2 cupnatural creamy peanut butter
   • 1/2 cuplight brown sugar, packed
   • 1 largelarge egg
   • 2 tbspmelted unsalted butter (or neutral oil)
   • 1 tspvanilla extract
   • 1/4 tspkosher salt
   
3. 3

   Step 3: Mix leavening and fold in chips

   Transfer the blended batter to a mixing bowl and stir in the baking powder until combined — this gives a slight lift and lighter crumb. Fold in the chocolate chips (reserve a handful to sprinkle on top if you like) so they’re distributed but don’t overwork the batter.

   For this step

   • 1 tspbaking powder
   • 3/4 cupsemi-sweet chocolate chips
   
4. 4

   Step 4: Bake until set

   Spread the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 18–22 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs for a fudgy interior.
   
5. 5

   Step 5: Cool, slice, and store

   Allow the blondies to cool in the pan on a wire rack for at least 20 minutes, then lift out using the parchment overhang and cut into 8 squares. Store airtight at room temperature for 2 days or in the refrigerator up to 5 days; they also freeze well for up to 1 month.
   

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
2. In a food processor or high-speed blender, combine the drained chickpeas, peanut butter, brown sugar, egg, melted butter (or oil), vanilla, and salt. Process until completely smooth, scraping down the sides as needed so the batter is thick and glossy with no visible chickpea bits.
3. Transfer the blended batter to a mixing bowl and stir in the baking powder until combined — this gives a slight lift and lighter crumb. Fold in the chocolate chips (reserve a handful to sprinkle on top if you like) so they’re distributed but don’t overwork the batter.
4. Spread the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 18–22 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs for a fudgy interior.
5. Allow the blondies to cool in the pan on a wire rack for at least 20 minutes, then lift out using the parchment overhang and cut into 8 squares. Store airtight at room temperature for 2 days or in the refrigerator up to 5 days; they also freeze well for up to 1 month.