What else would I do with leftover chickpeas from dinner than make brownies? Not just plain old chocolate brownies, oh no, no no - these are a much better flour-less, "blonde" version with peanut butter and chocolate chips. I'm starting to think that chickpeas are the secret to getting that perfect soft, gooey, melt in your mouth texture because these blondies are exactly that: PERFECT.
Flour-less Peanut Butter Chocolate Chip Blondies
Servings: 12 square blondies
1/2 can of cooked chickpeas (about 3/4 cup)
1 cup of oats
1/2 cup of peanut butter (or almond butter)
1/4 cup of pure maple syrup
2 tsp of pure vanilla extract
1/4 tsp of salt
1/4 tsp of baking soda
1/4 tsp of baking powder
1/3 cup of chocolate chips
Preheat oven to 350 degrees. Parchment or grease a small brownie pan.
In a food processor, add all ingredients (except the chocolate chips) and process until a smooth batter forms.
Spread batter into brownie pan and bake for 20-25 minutes (more on the 20 minutes side if you want them to be soft and goeey).
Let cool in the pan for 5-10 minutes then cut into squares and serve warm or let cool completely and store in an air tight container.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.