Peanut Butter Chickpea Blondies Recipe

Name: Peanut Butter Chickpea Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas 15oz/ 425g, drained; 1/3 cup creamy peanut butter; 1/3 cup maple syrup; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 1/8 teaspoon cinnamon; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 eggs or flax egg; 1/3 cup 70% cacoa dark chocolate chips; 2 tablespoons salted peanuts; 2 tablespoons 70% cacoa dark chocolate chips

Servings: persons

1 can chickpeas 15oz/ 425g, drained
1/3 cup creamy peanut butter
1/3 cup maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 eggs or flax egg
1/3 cup 70% cacoa dark chocolate chips
2 tablespoons salted peanuts
2 tablespoons 70% cacoa dark chocolate chips

1
Preheat the oven to 350F/ 180C
2
Line a 8 inch x 8 inch (20cm x 20cm) baking tin with parchment paper.
3
Add the chickpeas, peanut butter, maple syrup, vanilla, salt, cinnamon, baking powder, baking soda, and an egg to a food processor or high-powered blender container.
4
Pulse the food processor/blender 5-10 times, then blend on high until smooth.
5
Detach the food processor/blender container from the appliance, and mix 1/3 cup of chocolate chips into the blondie batter with a spatula.
6
Poor the blondie batter into the parchment-lined baking tin. Smooth with a spatula to create one even layer.
7
Finely chop the peanuts. Sprinkle the peanuts and 2 tbsp dark chocolate chips on top of the blondie batter.
8
Insert the baking tin into the oven and bake for 25 minutes or until the edges are golden brown and the middle is spongy.
9
Remove the baking tin from the oven, and allow the blondies to cool. When cool, slice the blondies into squares and serve.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can chickpeas 15oz/ 425g, drained, 1/3 cup creamy peanut butter, 1/3 cup maple syrup, 2 teaspoons vanilla extract, and more.

Yes, Peanut Butter Chickpea Blondies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Chickpea Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions