Peanut Butter Chocolate Chickpea Blondies

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Peanut Butter Chocolate Chickpea Blondies – Healthy, Fudgy, and Packed with Flavor

Looking for a better-for-you dessert that doesn’t skimp on flavor? These Peanut Butter Chocolate Chickpea Blondies are your answer. Made with wholesome ingredients like pureed chickpeas, natural peanut butter, and chickpea flour, these protein-packed bars deliver a fudgy texture, rich flavor, and just the right amount of indulgence. A sprinkle of flaky salt on top brings everything together beautifully.

Why You’ll Love This Recipe:

  • Protein-rich from chickpeas and peanuts
  • Refined flour-free, using chickpea flour instead
  • Naturally sweetened with dark brown sugar and no refined oils
  • Fudgy and soft with a perfect balance of sweet and salty
  • Easy to make in one bowl or a food processor

Ingredients:

  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • ¾ cup packed dark brown sugar
  • ½ cup natural peanut butter (smooth and unsweetened)
  • ¼ cup chickpea flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ⅓ cup semisweet chocolate chips
  • ⅓ cup chopped salted peanuts
  • 1 teaspoon flaky sea salt, for topping

Instructions:

  1. Prep the Pan
    Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
  2. Blend the Batter
    In a food processor, combine chickpeas, brown sugar, peanut butter, chickpea flour, vanilla extract, and baking powder. Blend until completely smooth and creamy.
  3. Add the Mix-ins
    Fold in the chocolate chips and chopped peanuts using a spatula or spoon.
  4. Spread and Top
    Spread the batter evenly into the prepared pan. Smooth the top and sprinkle with flaky salt.
  5. Bake to Perfection
    Bake for 25 to 30 minutes, or until the edges are golden and the center looks set but still slightly soft.
  6. Cool and Slice
    Let cool completely in the pan before lifting out and cutting into 16 squares.

Tips for Success:

  • Don’t skip the flaky salt—it enhances the nutty sweetness beautifully.
  • Chickpea flour helps bind the batter and keeps the blondies moist and dense.
  • Letting the bars cool fully before cutting is key to clean slices and a fudgy texture.

Storage:

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These blondies also freeze well—wrap individually for a quick treat anytime!

 

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