Blondes have more fun applies here because blondies are so good and change is fun! Forget everything you know about black bean brownies. Forget the cocoa powder and forget the black beans, because we're talking about an alternate universe here. Blondies are the new brownies. Or might I say, chickpea blondies are the new black bean brownies!
Chocolate Peanut Butter Chickpea Blondies [Vegan, Gluten-Free]
- 1 can chickpeas, rinsed
- 1/2 cup natural peanut butter or other nut butter
- 1/3 cup maple syrup or coconut nectar
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup non-dairy milk
- 1/2 cup vegan chocolate chips
- 1/4 cup vegan chocolate chips
- 2 teaspoons coconut oil
- Grease a mini cupcake pan. Preheat oven to 350°F.
- Peel the chickpeas. Though this step is not technically "required," it makes a huge difference in the batter's texture (smooth vs fibrous).
- In a food processor, combine the peeled chickpeas, peanut butter, liquid sugar, vanilla, coconut oil, cinnamon, baking powder, baking soda, and salt. Pulse until a thick dough-like batter is achieved. Then, slowly pour the milk into the food processor while it is pulsing until it forms a thick, but slightly runny batter. Add more milk if the batter does not run off a spoon with ease (milk amounts will vary depending on how oily your peanut butter was).
- Stir in chocolate chips and pour into the greased pan. Bake for 12-15 minutes or until the top of the blondies are golden. Let cool slightly before removing the blondies and placing them on a wire rack.
- Once the blondies are cooled, melt chocolate chips and coconut oil in the microwave at 50 percent power, stirring after each set of 20 seconds. Drizzle the melted chocolate over the blondies and serve. Store refrigerated for up to five days.