Chickpea Blondies

These chickpea blondies are one of those pantry miracles: canned chickpeas give the batter an irresistibly moist, slightly fudgy crumb while adding protein and body so you don’t need flour to hold things together. Peanut butter and light brown sugar carry the flavor—think toasted toffee and nutty warmth—while chocolate chips punch through with melty pockets. Because the chickpeas are blitzed until completely smooth, there’s no beany taste or texture, just a glossy, dense batter that bakes into golden squares with a soft center and crisp edges.

They’re perfect for weekday baking when you want something faster and sturdier than a cookie but easier than a cake—blender in, pan out, and you’ve got bars that travel well in a tin or tuck into lunchboxes. This version balances ease and technique: a touch of melted butter (or neutral oil) keeps them tender, baking powder adds just enough lift, and a final sprinkle of flaky salt or reserved chips makes them feel homemade rather than “pantry experiment.” If you like a fudgier bite, err on the shorter bake; for sliceable bars, give them the full time and a little rest before cutting.