Description
These dense, fudgy chickpea blondies are a high-protein, gluten-free dessert that tastes like a bakery brownie but is made with healthy ingredients like garbanzo beans and peanut butter. They require no mixer and come together in just 25 minutes.
Ingredients
Scale
- 1 can (15 oz / 425g) canned chickpeas (garbanzo beans), drained, rinsed, and patted dry
- ½ cup (120g) natural creamy peanut butter
- ½ cup (120ml) pure maple syrup
- 2 teaspoons vanilla extract
- ½ cup (60g) almond flour
- ½ cup (40g) gluten-free oats, blended into flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ scoop (30g) vanilla whey or plant-based protein powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (40g) dark chocolate chips
- 2 tablespoons extra peanut butter (for swirl)
- 1 teaspoon maple syrup (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease with coconut oil spray.
- Add the dried chickpeas to a food processor and blend on high for 1-2 minutes until they form a completely smooth, creamy paste. Scrape down sides as needed.
- Add the peanut butter, maple syrup, and vanilla extract to the food processor and blend until fully incorporated and smooth.
- Add the oat flour, almond flour, cocoa powder, protein powder, baking powder, and salt. Pulse until just combined. The batter will be thick and sticky.
- Transfer the batter to a mixing bowl and gently fold in the dark chocolate chips.
- Spread the batter evenly into the prepared pan. In a small bowl, whisk together the 2 tablespoons of peanut butter and 1 teaspoon of maple syrup. Drop dollops of this mixture onto the batter and swirl with a knife or toothpick.
- Bake for 20-25 minutes until the edges are set and slightly pulling away from the pan. The center may look soft but will firm up as it cools. Insert a toothpick to check; it should come out with moist crumbs.
- Let the blondies cool in the pan for at least 30 minutes before lifting them out and cutting into squares.
Notes
Ensure chickpeas are thoroughly rinsed and patted dry to avoid a hummus-like flavor and ensure fudgy texture. Do not overbake as they continue to cook in the residual heat. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
Keywords: chickpea blondies, high protein dessert, gluten-free baking, healthy brownies, peanut butter swirl, no mixer recipe, vegan dessert option