The world’s most practical pulse can give blondies more snack-worthy substance, as well as a welcome protein boost.
Blondies are the golden, vanilla-flavoured cousin to brownies. They’re known for their thick, dense texture and buttery flavour, laced with caramel undertones. So the humble chickpea is a welcome addition to the recipe.
Chickpeas let you bring whole foods and a little more substance to your snacking. They make for a simple addition that turns a traditional baked goodies into smarter snacks.
Most recipes that include canned chickpeas call for draining and rinsing the chickpeas before proceeding, but not this recipe. These blondies make the most of the whole can’s contents, using both the chickpeas and aquafaba (the protein-rich liquid you normally pour down the drain), which replace the eggs.
Here’s the recipe.
Arrange a rack in the middle of the oven and heat to 180°C. Spray a 20 x 20cm baking pan with cooking spray and set aside. Separate the chickpeas from their liquid, and reserve 3 tablespoons of the liquid. Do not rinse the chickpeas.
Place the chickpeas, reserved chickpea liquid, butter, sugar, vanilla, baking soda, and salt in a food processor fitted with the blade attachment. Process until the chickpeas are broken down and the ingredients are well-combined, 1 to 2 minutes. The mixture will be mostly smooth, but expect to see some graininess.
Transfer the mixture to a bowl, then stir in the flour. Fold in the chocolate chips. Transfer the batter to the baking pan and spread into an even layer. Bake until the edges are lightly browned and a toothpick inserted in the centre comes out with no crumbs, 20 to 23 minutes. Cool in the pan for at least 10 minutes before cutting into 16 squares.
If you enjoy baking with a twist, try this healthy banana bread recipe.
Image credit: Giles Moss.