# Chickpea Blondies > Moist, chewy blondies made with canned chickpeas for a shortcut to rich texture and extra protein. They come together in one blender and bake into golden squares studded with chocolate — a pantry-friendly dessert that travels and stores well. Canonical URL: https://www.topshelf.recipes/recipes/chickpea-blondies ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 8 - Difficulty: Easy - Category: Desserts ## Ingredients ### Blend chickpeas and wet ingredients - 1 1/2 cups canned chickpeas, drained and rinsed - 1/2 cup natural creamy peanut butter - 1/2 cup light brown sugar, packed - 1 large large egg - 2 tbsp melted unsalted butter (or neutral oil) - 1 tsp vanilla extract - 1/4 tsp kosher salt ### Mix leavening and fold in chips - 1 tsp baking powder - 3/4 cup semi-sweet chocolate chips ## Instructions ### 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. 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 blondie (60g)): - Calories: 214 kcal - Protein: 5.1 g - Carbohydrates: 22.4 g - Fat: 12.9 g - Saturated Fat: 4.8 g - Trans Fat: 0 g - Fiber: 2.6 g - Sugar: 15.5 g - Added Sugars: 0 g - Cholesterol: 25 mg - Sodium: 145 mg - Potassium: 191 mg - Calcium: 41 mg - Iron: 0.8 mg - Vitamin D: 0.1 mcg ## Tips ### Drain Chickpeas Well Pat the rinsed chickpeas dry with paper towels and let them sit in a colander for a few minutes so excess water doesn’t thin the batter. ### Process Until Silky Blend until the mixture is completely smooth and glossy—stop only to scrape down the sides—so there are no grainy bits that will affect texture. ### Reserve Some Chips Fold most chips into the batter but sprinkle a handful on top before baking so you get melty, attractive pockets on the surface. ### Watch the Bake Time Start checking at 18 minutes; remove when a toothpick has a few moist crumbs for a fudgy center or bake longer for a firmer, more bar-like bite. ### Use Parchment Overhang Line the pan with parchment that overhangs on two sides so you can lift the whole slab out cleanly for even slicing. ### Let Cool Before Cutting Allow at least 20 minutes to set so the bars don’t crumble; for cleaner slices chill briefly in the fridge. ## Variations and Substitutions ### Nut-Free Sunflower Butter Swap the peanut butter for sunflower seed butter and replace chocolate chips with carob or dairy-free chips to make these safe for nut-free folks. ### Vegan Flax Version Use a flax 'egg' (1 tbsp ground flax + 3 tbsp water) and replace the melted butter with melted coconut oil to make the blondies vegan; expect a slightly denser crumb. ### Oaty Chew Stir in 1/3 cup quick oats after blending for extra chew and structure—this also helps the bars slice neater if you prefer a less fudgy texture. ### Coffee-Toffee Twist Add 1 tsp instant espresso powder to the batter and swap half the chips for chopped toffee bits for a deeper, more caramelized flavor profile. ## Notes These blondies are a perfect weeknight-baking hack: no flour required and a blender does most of the work. They’re great warm with a scoop of ice cream or cut small for a lunchbox treat. ### Storage and Make-Ahead Store cooled blondies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep them firmer. To freeze, wrap the cooled slab in parchment and foil or tuck individual squares into a freezer-safe box for up to 1 month; thaw overnight in the fridge or at room temperature before serving. Warm briefly in the microwave (10–15 seconds) or in a 325°F oven for 6–8 minutes to revive a just-baked texture. ### Serving Suggestions Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt to balance the sweetness and highlight the chewy center. These bars pair beautifully with a strong black coffee or an iced oat milk latte; for a simple snack, plate a blondie with a glass of cold milk and a sprinkle of flaky sea salt on top. ## Frequently Asked Questions ### Will these taste like chickpeas? No—the chickpeas are pureed with peanut butter and sugar until silky, which masks the beany flavor and contributes moisture and body rather than a bean-like taste. ### Can I use dried chickpeas instead of canned? Yes, but cook them until very tender, drain thoroughly, and let cool; any excess cooking liquid will thin the batter and change the texture. ### How can I make these nut-free? Replace peanut butter with sunflower seed butter and ensure your chocolate chips are processed in a nut-free facility; the bars will be slightly different in flavor but comparable in texture. ### Why are my blondies crumbly? Crumbly bars usually mean they were overbaked, the chickpeas weren’t blended smooth, or there wasn’t enough fat; make sure the batter is glossy, watch bake time, and use the recommended butter or oil. ### Can I double the recipe? Yes—double the ingredients and bake in a 9x13-inch pan, but reduce the bake time as needed and check for doneness earlier, since larger pans distribute heat differently. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Chocolate Peanut Butter Chex Mix](https://www.topshelf.recipes/recipes/chocolate-peanut-butter-chex-mix) - [Molten Lemon Cake](https://www.topshelf.recipes/recipes/molten-lemon-cake) - [Boozy Red White Blue Popsicles (Vodka Ice Pops for Adults)](https://www.topshelf.recipes/recipes/boozy-red-white-blue-popsicles-vodka-ice-pops-for-adults) - [Salted Caramel Stuffed Brownies with Crispy Edges and Sea Salt](https://www.topshelf.recipes/recipes/salted-caramel-stuffed-brownies-crispy-edges-sea-salt) - [Poached Pears with Pistachio](https://www.topshelf.recipes/recipes/poached-pears-with-pistachio) - [Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round](https://www.topshelf.recipes/articles/grilled-campfire-seasonal-sweets-12-recipes-year-round) - [Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts](https://www.topshelf.recipes/articles/summer-weeknight-grilling-playbook-4-week-plan) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)