We rely on chickpeas as our go-to ingredient for everything from dips and salads to stews and stir-fries, but chickpeas also have a sweet side. The most practical pulse gets playful here and gives these blondies more snack-worthy substance, not to mention a welcome protein boost.
All The Ways Chickpeas Make This Possible
Blondies are the golden, vanilla-flavored cousin to brownies. They're known for their thick, dense texture and buttery flavor laced with caramel undertones — all qualities that make chickpeas a very welcome addition. Yes, that's right — beans and baked goods in the same package!
Chickpeas don't make their way into baking very often, but they should. They're your chance to bring whole foods and a little more substance to your snacking. It's a simple addition that turns a traditional baked good into a smarter snack.
Most recipes that include canned chickpeas call for draining and rinsing the chickpeas before proceeding, but not this time — these blondies make the most of the whole can, using both the chickpeas and aquafaba (the protein-rich liquid you normally pour down the drain), which acts as a replacement for eggs.
1 (15-ounce) can no-salt garbanzo beans
8 tablespoons (1 stick) unsalted butter, melted and cooled
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup all-purpose flour
1/2 cup chocolate chips
Arrange a rack in the middle of the oven and heat to 350°F. Spray an 8x8-inch 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 center comes out with no crumbs, 20 to 23 minutes. Cool in the pan for at least 10 minutes before cutting into 16 squares.
- Storage: Store the blondies in a covered container at room temperature for up to 5 days.
- Food styling by Barrett Washburne