With only 8 ingredients, these super blondies are extremely easy to make, a bit sticky and very wet, just like a classic blondie!
Wait, you never tried a blondie? It is like a brownie, but it does not have chocolate as the main ingredient, it has muscovado sugar and vanilla, having a yellowish color, hence the name “Blondie” which is a combination of blond, and brownie.
This blondie also has vanilla and muscovado sugar, and some secret ingredients, as are the chickpeas and peanut butter, but quiet, when you taste a bite you will only feel the taste of vanilla and sugar, if you do not tell you it is impossible to guess that has chickpeas!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Only 8 easy-to-get ingredients are combined in a delicious recipe, perfect for tea time or to share with friends
- 2 cans drained unsalted chickpeas about 3 cups
- 1 1/2 cups natural unsalted peanut butter
- 4 egg replacement* or 2 normal eggs
- 1 1/2 cups muscovado sugar
- 1 Tbsp vanilla extract
- 1/4 cup almond milk or milk of your choice
- 1 1/2 cups instant oats
- 1 tsp baking powder
Preheat the oven to 180°C. And flour a 20x30cm mold with parchment paper.
Process the chickpeas together with the milk and vanilla until obtaining a hummus consistency. In a separate bowl beat the peanut butter with the eggs and the sugar. Put this mixture and the rest of the ingredients in the processor. Process until you get a homogeneous and sticky mixture, a bit more dense than that a classic brownie batter.
Put the mixture in the mold, you can add dark chocolate chips on top. Bake for 20 to 25 minutes or until the blondies are dry on top, and the blondie started to separate from the edge of the mold. On the inside it should stay a little humid.
Let cool and unmold.
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.