This week I thought I’d share something a little different, a batch of these chickpea blondies.
I now what you may be thinking, chickpeas and brownies, how and why? Well, they taste delicious and make use of those chickpeas you have in the cupboard, that you intend on never using.
The other thing to note about these brownies, is that they are gluten free and vegan, so almost perfect for everybody. These will go down a real crowd pleaser, mostly because they’re easy and taste so good. These have a peanut butter base – I went with a chunky peanut butter (pip & nut ftw).
I’ll be honest with you, they are slightly more cakey than usual but they are still a wonderful treat, if you have a spare hour – get a batch of these chickpea brownies made!
If you’re making these for someone who is gluten free or vegan, ensure the ingredients you are using are suitable.
Anyway, let’s get started, shall we?
500g canned chickpeas, drained.
230g granulated sugar.
270g peanut butter (smooth or chunky).
60-100ml alternative milk.
1 tsp vanilla extract.
1/2 tsp bicarbonate of soda.
40g gluten free self raising flour.
40g cocoa powder.
1/2 tsp salt.
50g dark chocolate chips (for the filling).
100g dark chocolate chips (for the top).
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all my ingredients, line a 9×9 inch square cake tin with parchment paper and get any equipment you may need, such as a food processor and spatula.
Into your food processor, place all of the ingredients, apart from the the chocolate chips. Then pulse everything together until its all very well combined and as smooth as can be (it won’t be perfectly smooth but as close to that as possible).
If you find the brownie mixture is a little thick, feel free to add a dash more alternative milk, to help even out the consistency.
Transfer the brownie batter into a lined 9 inch square baking tin, adding in the chocolate chips (for the filling) and just incorporate them as you spread and level out the brownie batter as best you possibly can.
Once level and well spread, scatted over roughly equally the other measurement of chocolate chips.
Place into the oven and bake for 30-35 minutes (or until a tester comes out clean, when inserted into the centre).
Once baked, allow to cool to room temperature and enjoy or store in the fridge for 2 days (these also freeze very well).
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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