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
Thanks for all the great recipes. I’ll be making a couple of them tomorrow (later today). Just an FYI, if you don’t have brown sugar you can use 1 c sugar (or the equivalent) and 1 Tbsp molasses instead. There is also a product called PB2 (netrition.com). It is made of ground peanuts and a little sugar. Most of the fat has been removed. It comes in a powdered form and you reconstitute it with hot water. 40 calories for 2 Tbsp vs about 200 calories for regular PB. For those looking to cut calories, this is another option.
I had forgotten how good these were. I made them this week for an event, and no one noticed that they might be made with unconventional ingredients. They were a hit! Thanks, Katie!
Hi Katie,
I absolutely loooooooved this recipe but unfortunately ran out of peanut butter : ( I had some homemade healthy Nutella on hand and found it gave the brownie a lovely flavour! But I gave my non-vegan aunt a version with normal Nutella. Thanks so much for the recipe!
Hi Katie,
Would love to know how much Stevia you use when making these for yourself. 😉 I can’t have sugar right now, and have a hard time getting the Stevia amounts right in recipes. Learning curve. 🙂 Thanks!
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Katie!! I just want to let you know that this is my first time commenting EVER on a food blog. I just made these blondies and tasted them with my husband a minute ago and they are TO DIE FOR! We are going to a brunch potluck in an hour, and I can’t wait for everyone to try these! Thank you for healthifying these classic desserts. As a new mom, I am collecting recipes so that I can make tasty and nutritious foods for my kids, without them missing their unhealthy counterparts. Keep these amazing recipes coming! You rock!
Favourite. Dessert. Ever. Healthy or not 🙂
Seriously though I’ve made this 3 times already in the last week (I used brown sugar, but cut it down to only 3 tbsp because I’m not that much of a sweets person).
I am in love with these blondies! They are so moist and chewy, if i didn’t make them myself i would never know they are made with beans. I used 1/4 cup brown sugar and 1/4 cup agave and they were perfectly sweet. This is my new favorite blondie recipe and i can’t wait to try your black bean brownies. Thank you for such a great recipe Katie!
So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’
So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’
Great looking recipe though, looking forward to trying it.
in the oven now! woo. now lets test my patience(;
I just made these for my boys and they were a hit. We kind of loved just the batter and used some as dip for some apple slices. So tasty!
I was SO intrigued by this “beanie” idea, I just had to give your recipe a try! I’ve never heard of bean brownies – so creative the things we’re doing with food these days. So anyway, they looked and tasted very yummy but, following directions to a “t”, they came out undercooked in the center and were kind of raw – let’s say overly gooey!
Is there any way to save this batch – as in, maybe heating up my oven and tossing them back in for a bit longer? I mean, would that work???
Any tips on what I can do differently next time I make these? Because I promise, I WILL be making them again very soon!
Thanks for an imaginatively sweet recipe!
You might want to check your oven’s calibration. Other than that, you can always leave them uncovered in the fridge overnight and they will firm up.
Ok thanks! Of course I’ve already eaten ALL this batch but I will try that next time when I make the beanie brownies. YUM.
Oh my goodness, these are crazy amazing!!!!
I made these and they are soo good! I prefer them to brownies, which for me (a serious chocolate lover) is saying something!
When making again I won’t add in salt though, or max 1/8 tsp because they were a teeny bit salty for my liking; most likely the peanut butter’s fault 🙂
I was really skeptical when making these (no wet ingredients) but I was so happy with the results. Thanks for my new favourite recipe!
Hi Katie,
I’ve just come across your website, I was looking for hummingbird cupcakes, which is how I found you. I tried making these blondies today using cannellini beans, they’re really great! I’ve tried so many healthy cake recipes and haven’t liked any of them, I’m not easily impressed, but these are genuinely pretty good. I’m going to try them with almond butter next. I’m helping to cook at a camp in May and we have a few campers with special dietary needs, so these should fit the bill perfectly.
The only issue I had was that they were a bit grainy. I used oatmeal and I didn’t take the skins off the beans, would either of these make a difference, or do I just need to process it all for a lot longer? Thanks
Just process longer and in a high quality food processor. It should not be grainy at all! 🙂
Sadly.. I didn’t make these.. but I did get to eat them! And they are so unbelievably good I had to hunt down this mythical healthy Blondie recipe immediately! I will be baking a batch asap.