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
Yum! I made this recipe for my kids and we all loved it! I used Sunbutter as one child has nut allergies. Thanks!
What would u suggest for adding honey or maple syrup as alternatives?
I just tried this recipe, but wasn’t sure how to measure the stevia. I used powered und then liquid when the batter still didn’t taste sweet enough. How much do you put in? Sorry, if this has been asked before
They look great! I have a question though – how come the first picture is different from the others? Maybe it was a different lighting? Thanks!
I would love to make these. we are sugar free so I would like to use the stevia. How much did you use and what did you replace the bulk with?
If you use Swerve you can use equal measurements.
These taste great, but I’m confused about nutrition info. According to my calculations, they are closer to 170 calories for 1/16th of this recipe as written with dark chocolate chips and no substitutions. I’m kind if disappointed as I was looking for a treat that was 100 calories. :/
I got close to what Katie has listed. But remember that nutritional values will vary greatly, depending on what specific ingredients you use and if you use optional ingredients.
But is is 90 calories for all 15 browines or one of the 15? A piece?
I make these regularly. We love them! I have been playing with the recipe for fun. Here are a few changes I make.. I like to use black beans instead of the white beans. I use maple syrup instead of sugar, I find them moister and that 1/2 cup is plenty, even a 1/4 if you don’t like them super sweet. I make mini brownie bites in a mini cupcake pan with little paper liners. You can take 5 minutes off the cook time. I don’t use chips, I use a green and black 70% dark chocolate bar which conveniently has 24 sections.. I put one in each cupcake. They come out fab!
Has anybody ever tried subbing the peanut butter with mashed banana to bind them together but keep them lower fat? I’m hoping that would work… 🙂
P.S. These look amazing Katie!!!
I m going to try a few of your recipes the balckbean brownies were a great succes at my work Thank you very much
Just made these using a scant 1 1/2 c cooked green lentils. I cooked them for 23 minutes instead of 30 and topped with 1/2 chopped walnuts instead of chips… They turned out delicious, almost toffee flavored.
Oh my gosh. I just made these for thanksgiving and wow.so yummy
I substituted 1/2 cup of honey for the sugar and it worked out great. These tasted delicious. My boyfriend and I ate the entire pan in one night…… They are a great healthy alternative to dessert. I will definitely be making these again!!
This recipe turned out good but I was expecting more due to all the great reviews. About me, I’m a traditional foodist (Paleoish /Weston A Price) and have expertise in cooking. I also lived in India for a while and am familiar with cooking with chickpea. I followed CCK recipe using 1/2 xylitol and 1/2 stevia powder as my sweetener. All ingredients were organic. I used canned chickpeas drained/rinsed, fresh ground flaxseeds and fresh ground almond butter. The only addition to lovely Katie’s recipe was that I used 1 teaspoon of molasses for a richer flavor. I did add the chocolate chips to the batter and topped a few more before placing them in a “convection” oven. I would have used my Blendtec to blend the ingredients but CCK said not to and to only use a food processor so that’s what I did. Again, let me stress that these were good but not as good as expected. I will try CCK flourless zucchini brownies to see if I like those better. I’ve made flourless zucchini cake before so I expect the brownies to be even better.
Hi, I think it’s because you used stevia, which Katie cautioned against. I can definitely vouch for them as being really ridiculously good when made with unrefined sugar!
Hi enjoyed your recipe..Question how can I determine nutritional facts for single serving. 1 person or 2 Tablespoons of dough…Also can I purchase a nutritional calculator that would compute the saturated fats, sugars, protein etc?
I would google to see if such a thing exists. Maybe amazon?
I love your black bean brownies, but I see that that recipe and this one as well calls for Food processor. I’ usually use that, but I Just realized that my Cuisinart was included in a recall for the metal blade, and isn’t safe to use until I get a replacement BlaDE 🙁 just curious how much difference it makes using a Blender to mix?is there really going to be a differencertain in the taste? Thank you:) LOVE your recipes !