These moist and chewy blondies get their fudgy texture from a surprising base: canned chickpeas ! Blended with nut butter , maple syrup , and a handful of chocolate chips , they’re the perfect balance of satisfying and secretly wholesome. Great for lunchboxes, late-night snacking, or a quick dessert fix.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 mins~12 squares
1 can chickpeas, drained and rinsed
½ cup natural peanut butter (or almond butter or tahini)
⅓ cup maple syrup or honey
2 tsp vanilla extract
¼ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
½ cup chocolate chips (plus extra for topping)
Optional: 2 tbsp oat flour or almond flour for firmer texture
Preheat & Prep
1
Preheat oven to 350°F (175°C) .
Line an 8x8-inch baking pan with parchment paper or lightly grease it.
Blend the Base
2
In a food processor or high-speed blender, combine:
Blend until completely smooth and creamy —this may take 1–2 minutes.
Stir in the Chocolate
3
Remove blade and gently fold in chocolate chips by hand.
Add optional oat or almond flour if you'd like a more cake-like texture.
Bake
4
Spread batter evenly into prepared pan.
Sprinkle extra chocolate chips on top.
Bake for 25–28 minutes , or until edges are golden and center is set (a toothpick should come out mostly clean).
Cool & Slice
Tips for Success
6
Blend well—any grainy texture is due to under-blended chickpeas.
Let them cool fully for the best texture—they firm up beautifully.
Use dark chocolate chips for a less sweet, more decadent vibe.
Variations
7
Add chopped walnuts , coconut flakes , or dried cranberries for texture.
Swap in tahini for a nut-free version.
Turn into blondie muffins by baking in a mini muffin tin (adjust bake time to ~18 minutes).
Suggested Pairings
8
Serve with: A glass of cold milk, oat milk, or espresso
Occasion: Quick dessert, lunchbox snack, healthy potluck treat
Good for: Gluten-free diets, picky eaters, or protein-packed treats
Ingredients ~12 squares
1 can chickpeas, drained and rinsed
½ cup natural peanut butter (or almond butter or tahini)
⅓ cup maple syrup or honey
2 tsp vanilla extract
¼ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
½ cup chocolate chips (plus extra for topping)
Optional: 2 tbsp oat flour or almond flour for firmer texture
Directions Preheat & Prep
1
Preheat oven to 350°F (175°C) .
Line an 8x8-inch baking pan with parchment paper or lightly grease it.
Blend the Base
2
In a food processor or high-speed blender, combine:
Blend until completely smooth and creamy —this may take 1–2 minutes.
Stir in the Chocolate
3
Remove blade and gently fold in chocolate chips by hand.
Add optional oat or almond flour if you'd like a more cake-like texture.
Bake
4
Spread batter evenly into prepared pan.
Sprinkle extra chocolate chips on top.
Bake for 25–28 minutes , or until edges are golden and center is set (a toothpick should come out mostly clean).
Cool & Slice
Tips for Success
6
Blend well—any grainy texture is due to under-blended chickpeas.
Let them cool fully for the best texture—they firm up beautifully.
Use dark chocolate chips for a less sweet, more decadent vibe.
Variations
7
Add chopped walnuts , coconut flakes , or dried cranberries for texture.
Swap in tahini for a nut-free version.
Turn into blondie muffins by baking in a mini muffin tin (adjust bake time to ~18 minutes).
Suggested Pairings
8
Serve with: A glass of cold milk, oat milk, or espresso
Occasion: Quick dessert, lunchbox snack, healthy potluck treat
Good for: Gluten-free diets, picky eaters, or protein-packed treats
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