These may be blondies...or not. Possibly not, because they are wayyy better than the "original" and wayyy healthier (did the wayyys convince you?) If I told you they were made with garbanzo beans, would you believe me? Probably not. These are actually good for you and half the...what-cha-ma-call-it? So technically they are blondies but not really. Speaking of blondes, I may or may not be blonde, like these may or may not be blondies. But i'll never tell. You'll just have to figure it out for yourself. nomnom. 

{Supplies} mixer, food processor (optional for the chickpeas), oven, pan or cupcake tins


1 1/2 cups chickpeas (1 can, drained and rinsed)

3/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

3/4 cup brown sugar*

1-2 tsp vanilla extract

1/4 cup ground flax

1/4 cup peanut butter

1/3 cup chocolate chips

{Steps} Preheat oven to 350 degrees. Blend/process/or puree all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan (or in mini cupcake tins.) Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool! 


ps: i just realized you probably don't want to stare at my face the entire time you're reading a recipe. whoops.

recipe by chocolate covered katie

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