These shockingly rich and gooey chocolate chip chickpea blondies are one of the most popular recipes I’ve ever posted!
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Even readers who don’t normally like healthy desserts LOVE these blondies!
Have you tried them yet???
In the years since first coming up with the recipe, I’ve served it probably over a hundred times to both strangers and friends, always with rave reviews.
No one can ever believe the ingredients or resist the charms of the moist and fudgy secretly healthy blondies.
Also try these Vegan Chocolate Chip Cookies
No dairy
No butter
No eggs!
White Bean Blondies
The recipe works with either chickpeas (garbanzo beans) or white beans like cannellini (white kidney beans) or great northern beans.
I like both versions equally, but many readers say they prefer using white beans because the resulting batter is smoother.
*Sugar note: You can use regular sugar, coconut sugar or date sugar, brown sugar, evaporated cane juice, or xylitol or granulated erythritol for sugar free blondies.
I once made a batch using stevia, which I thought were delicious. But my friends informed me they tasted like bars of soap. So make that substitution at your own risk!
For refined-sugar-free blondies, try these Sweet Potato Blondies
Above, watch the chickpea blondie recipe video
How to make chickpea blondies
Start by gathering all of the required ingredients.
If using canned beans instead of cooked, be sure to rinse and drain them very well.
(The drained liquid can actually be used to make Vegan Marshmallow Fluff!)
Preheat the oven to 350 degrees. Blend everything together except the chocolate chips until it resembles cookie dough.
I use and recommend a food processor for smoothest blending and best texture, but some readers say they’ve used a blender (making sure to stop the machine and stir the contents occasionally) with good results.
Stir the chocolate chips into the batter, and smooth into a greased or parchment-lined 8-inch pan. Add a few chocolate chips to the top if desired.
Bake 30 minutes on the oven’s center rack, then remove while they’re still a bit gooey, because they will firm up as they cool.
Chickpea Blondies
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 3/4 cup granulated sugar of choice (Substitutions are listed above)
- 1/3 cup flour (white, oat, spelt, sorghum, or 1/2 cup almond flour)
- 1/4 cup applesauce, mashed banana, or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 1/2 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor (see not above about using a blender). Mix in chips, and scoop into a greased or parchment-lined 8×8 pan. Optional: you can stick some chocolate chips on top of the batter as well. Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.View Nutrition Facts
Video
Notes
More Healthy Chickpea Desserts
Flourless Banana Blender Muffins
Was I the only one these didn’t work for? They were very different than the perfect black bean brownies. They never really “cooked.” It was more like beany mush with a thing crust…The mush was tasty though, but there’s no way you could cut them or call it a bar…
Hi CCK! Just made these…DEEElicious! perfect for breakfast on the go 😀 I had a question…what is the best way to store these? In the fridge or out? Thank you!!!!
I used half a cup of stevia and a 1/4 cup honey – they’re f’ng awesome.
These were great! I used 12 pitted deglet dates in place of the sugar, and substituted 1/4 cup whole almonds (I have a high powered food processor) for the peanut butter, but I think just almond butter would have the same effect. I also added in an overripe banana with the flax to kind of bind it all together and it turned out great. I topped it with a chocolate cashew creme (cashews, unsweetened almond milk, a couple of dates and some cacao nibs. My diabetic hubby was in heaven and had absolutely no idea that what he was eating was actually pretty healthy!
Mine are baking in the oven as we speak! But I made the following substitutions:
1/4 c old-fashioned oats, mixed in, not blended
omitted vanilla extract (didn’t have any on hand)
replaced 3/4 c brown sugar with 1/2 c agave syrup
Hopefully they turn out okay! (The batter was irresistible…)
I just made these the other day and they are so good!
I was very surprised because I was not expecting chickpeas to taste good in a dessert.
I did make a substitution, I used banana instead of the sugar and they turned out great. I also used a vitamix to blend it rather than the food processor. I did not add the peanut butter to the blender since it can be a pain to clean. I used level 5 and for only about a minute, until the peas were well mixed.
I cannot wait to make other recipes! Thank you so much for sharing all your recipes 🙂
Many blondes really act dumb because they think it’s cute, but there are also some who are really dumb… Which is only natural, intelligence has nothing to do with the hair colour so there are dumb and smart people of every kind 🙂
I personally think that blondes or in general girls who act stupid for attention or whatever oter reasons move other blondes/girls in a bad light and are responsible for some stereotypes.
I am blond and know I am NOT dumb (though my english is a bit lacking of quality, sorry, I’m still learning), but espacially guys who get to know me expect me to be very naive and not smart enough to talk about anything else than the last episode of some strange casting show…
Just tried this recipe for the first time – with a brown sugar/xylitol combination. They taste amazing. Thank you, Katie (!) for incredibly delicious Sweet treats that I’m actually GLAD to see my family eat. What a huge gift!
I absolutely love these! I love peanut butter, I love chickpeas, and I love chocolate! (Yes I added the chocolate chips). I took these in to work to share with the lovely ladies there, without telling them what they are made of (they get funny about odd ingredients). Everyone loved them, they were all gone about an hour and half after I put them out.
I love your site, and am probably going to work my way through as many recipes as I can. Thank you!
these are nice but 3/4 cup of sugar does not a ‘healthy’ recipe make.
These look amazing! I can’t wait to try them! Headed to grocery store to pick up some white beans! You might like an original recipe on my blog that one of my friends created – it’s for Choc Chip Cookie Dough Brownies – Gluten Free & Vegan. Check it out here: http://noskinnies.com/blog/2013/5/13/chocolate-chip-cookie-dough-brownies-vegan-gluten-free
Only one question…. How much of Stevia or how many bananas do i need for subbing the sugar. These sounds very good, thanks for the recipe.
I can’t tell you how many times I have made these since Sept 2013 – maybe 20??? They are incredible, and even my 19-son who has sworn off sweets LOVES these because of all of the protein. I do use coconut sugar and they turn out great. Thank you so much for this incredible recipe that has become a family staple!
Just finished a batch of these using cannellini beans (only about 210g drained) and quick oats rather than flax. I had a hard time getting the batter in the oven as it was so delicious before I even cooked it! The kids got a few little crumbs as I was removing them from the pan and are now circling the serving plate with drool coming from their mouths. I seriously love these!
I have made many healthy black bean based chocolate confections, but I found this recipe searching “white bean blondie”. I love white beans for their superior creaminess in my savory dishes (especially tempeh sage gravy), so I’m excited to give this recipe a try! If it works, there may be bourbon in the next batch…
As far as “dumb blondes” versus “nerds”- I was well-liked in high school, but content with my own friend group: choir/theater nerds. With genuine intimate friendships, and a comfortable place to be my weird self, I found my voice and personality in high school. It wasn’t until after high school that I “bloomed”, aesthetically speaking. That’s when boys discovered me. I’m so glad that I bloomed late – I think that the us ugly ducklings have less pressure in youth to market our bodies and we learn to compete with our minds, and have more time to concentrate and develop who we are. I’m an intelligent, talented woman, and I’ve happily found an intelligent, talented (and damn good looking, I might add) man. You don’t have to be a ditz to get the guy of your dreams! A strong man wants a strong woman! My husband isn’t intimidated by my personality- he’s invigorated by it!
Hi Katie! I found your website yesterday and perused it for hours looking for the perfect dessert for a little boy I know who is allergic or intolerant to almost everything! So I had high hopes for these tasty treats. He can’t have brown sugar so I subbed agave and… It tasted like sweet hummus.