Chickpea Blondies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the baking pan with parchment paper, leaving enough overhang to lift out the blondies.

   Cookware: oven, parchment paper, Square Baking Pan

2. Step 2

   Process the chickpeas, peanut butter, maple syrup, eggs, coconut oil, and vanilla extract until very smooth, scraping down the sides as needed.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 30.0 ml Coconut Oil, 2.0 piece Egg, 60.0 ml Maple Syrup, 125.0 gr Peanut Butter, 5.0 ml Vanilla Extract

   Cookware: food processor, rubber spatula

3. Step 3

   Add the baking powder and salt. Pulse just until evenly incorporated.

   Ingredients used: 4.0 gr Baking Powder, 1.0 gr Fine Salt

   Cookware: food processor

4. Step 4

   Fold 6 ½ tbsp (70 gr) of the chocolate chips into the batter.

   Ingredients used: 70.0 gr Chocolate Chip

   Cookware: food processor, rubber spatula

5. Step 5

   Spread the batter evenly in the prepared pan and scatter the remaining 1 ½ tbsp (15 gr) of chocolate chips over the top.

   Ingredients used: 15.0 gr Chocolate Chip

   Cookware: parchment paper, rubber spatula, Square Baking Pan

6. Step 6

   Bake at 175°C for 22–26 minutes, until the edges are lightly browned and the center is set but still soft.

   Timer: 24 min (fixed)

   Cookware: oven, Square Baking Pan

7. Step 7

   Cool in the pan on a rack for 20 minutes. Lift out by the parchment, cool completely, and cut into 9 squares.

   Timer: 20 min (fixed)

   Cookware: cooling rack, knife, parchment paper, Square Baking Pan