Get ready to indulge in a guilt-free treat that will leave your taste buds dancing with joy! These Flourless Chocolate Chip Chickpea Blondies with Sea Salt are not just a delicious dessert; they are a surprising twist on traditional blondies that packs a protein punch. With the goodness of chickpeas cleverly hidden in every bite, you won’t believe how easy and quick this recipe is to whip up. In just 35 minutes, you can create 16 fudgy, rich blondies that are perfect for sharing—or keeping all to yourself! Ready to impress your friends and satisfy your sweet tooth? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup peanut butter or almond butter
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Drain and rinse the chickpeas thoroughly. Pat them completely dry using a clean kitchen towel or paper towels to remove excess moisture.
- Add the drained chickpeas, peanut butter, honey (or maple syrup), vanilla extract, baking powder, and salt to a food processor. Blend until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Transfer the blended mixture to a mixing bowl. Gently fold in most of the chocolate chips, reserving a small handful for topping.
- Spread the batter evenly into the prepared baking pan. Use a spatula to create a smooth, even surface.
- Sprinkle the remaining chocolate chips on top of the batter. Lightly press them into the surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
- Remove from the oven and immediately sprinkle sea salt over the top while still warm.
- Allow the blondies to cool completely in the pan for about 20-30 minutes. The cooling process helps them set and become more firm.
- Use the parchment paper overhang to lift the blondies out of the pan. Cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Tips
- Choose the Right Nut Butter: For a richer flavor, opt for peanut butter, but almond butter works beautifully too. Just make sure it's smooth for the best texture!
- Don’t Skimp on the Sea Salt: A sprinkle of sea salt on top enhances the sweetness and adds a gourmet touch to your blondies.
- Blend Thoroughly: Ensure that the chickpeas are blended until completely smooth. This will help achieve that creamy texture that makes these blondies so irresistible.
- Experiment with Sweeteners: Feel free to swap honey for maple syrup if you're looking for a vegan option. Both will yield delicious results!
- Check for Doneness: Keep an eye on the blondies as they bake. They should be lightly golden around the edges and slightly soft in the center—perfect for that chewy texture.
- Cool Completely: Allow the blondies to cool completely in the pan before cutting. This helps them firm up and makes for cleaner slices.
- Store Smart: Keep your blondies in an airtight container to maintain their freshness. They can last up to a week in the fridge, but trust us, they won’t last that long!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
