Peanut butter, Chocolate and Chickpea Blondies

IMG_3609The idea of using beans in your baked goods has been floating around the interdaweb for a while now, what with Deliciously Ella and her bore off black bean brownies. Now I’m a real lover of the ole humble bean, with your traditional hummus a staple snack in my household. A tub of the stuff (freshly made obvs, it’s as easy as anything) has pride of place in its own little area on the shelf in my fridge. So when these bean-filled blondies came across my radar, my heart sang! Blondies are the paler friend of brownies, and taste ri-dic-ulously good, undoubtedly due to 99.9% of their content consisting of brown sugar and butter. But you’ll be happy to know that this recipe you see here is a lot less dangerous for your blood glucose levels. Maple syrup is way more natural and totes better for you, am I right?

I hope I’m right…

Anyway, you should just bake these over the weekend. They taste just as scrumptious as any pure bred blondie you’ve ever tried.



  • 1 tin chickpeas, rinsed & drained
  • 120g crunchy peanut butter
  • 150ml maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 120g chocolate chips (I used a mixture of white and dark)



Preheat the oven to 180°C, and line a small brownie pan or loaf tin with greaseproof paper.

Pop all of your ingredients, except the chocolate chips, into a food processor. Whizz em up until the batter is nice and smooth.


My food processor is only diddy so I had to transfer the batter to a larger bowl before adding the rest of the maple syrup. Used my noggin to avoid a terrible overflowing.


Fold in most of the chocolate chips, keeping a handful behind to scatter artfully over the top.


Bake in the oven for 60 minutes, until a knife inserted into the middle comes out clean. A word of caution! These are not like brownies, in that the more under-baked they are, the better. These are really at their best when the edges are properly browned, and the chewy crust gives rise to a squidgy centre.


Leave to cool in the pan for 30 minutes, before removing and leaving them to set fully for another 30 minutes. Cut into squares to make 16 if you, too, have a tiny brownie pan.


Now tuck in! Just think of all that protein. Protein that tastes just like cake can only ever be a good thing. Reward yourself, like moi, after that gruelling run as part of your training for the Bath half…oh wait no, that anecdote is completely fabricated. It is far too cold to run right now, and there is simply too much baking to be done.

Oh, and they’re vegan (if you use special chocolate chips, or none, or nuts). So give yourself a big ole pat on the back, you’ve saved some lives today, my friend!


One thought on “Peanut butter, Chocolate and Chickpea Blondies

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