Chickpea Chocolate Chip Blondies

Deceptively healthy AND delicious chocolate chip blondies with a secret ingredient you'll find hard to believe (but not hard to swallow!)

Hello Patch friends!

I'm sorry it has been so long since I have posted anything new here on my hometown Patch. I've been cooking up a storm, but my own food blog, Juggling With Julia, is keeping me quite busy. However, there's been SO MUCH excitement over a recent recipe I posted, I thought that sharing it might be a good way to get back into the game here.

Chickpeas in blonde brownies. Big-time YUM. Who knew?

You can read the original post for all the background, but essentially on a whim I decided to try this healthier (and definitely eyebrow-raising) version of blonde brownies, where the flour is replaced by chickpeas (garbanzo beans). I was completely blown away by how good they were.

I can hear your skeptical snort, and I don't blame you. Why would you trust a dietitian who probably drinks wheat grass juice and "butters" her toast with prune whip? (I so totally don't, BTW). Fine, if you won't trust me, please consider that no less than 5 readers have also made them and have confirmed their extreme deliciosity. One is likely a friend or neighbor!

Sure, these babies are low in fat, packed with fiber, and are touting an impressive amount of omega-3's. But they're also moist, dense, and dotted with real chocolate chip goodness in every bite. I wouldn't be telling you all this if I didn't think it was worth it.

Go ahead, try them. I dare you not to love them :)

Chickpea Chocolate Chip Blondies
adapted from Meg's Food Reality (*original version is gluten free - this is not)
Make 16 squares

Prep time: 10 minutes      Cooking time: 25-30 minutes

1-16 oz can chickpeas (drained and rinsed)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup brown sugar
2 teaspoons vanilla extract
1/2 cup oats (quick cooking or regular)
1/4 cup smooth peanut butter
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. Prepare an 8x8 inch pan with spray oil.

Put all ingredients EXCEPT chocolate chips into the food processor bowl. Process until smooth; 3-4 minutes. Remove bowl from unit, and take out the blade, scraping any batter from blade back into bowl. Stir in most of the chocolate chips. Pour the batter into the prepared pan.  Because there is very little fat in the batter, it will not "spread" as it heats up. So smooth the batter evenly around the pan then sprinkle the remaining chocolate chips over the top.

Bake for 25-30 minutes. A toothpick inserted near the center will come out mostly clean. Let cool before cutting into squares.


This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

cafechococraze February 05, 2013 at 07:47 AM
Chocolate chocolate chocolate.... I like any dish that contain chocolate.... http://www.cafechococraze.com/franchise.html
Elena February 08, 2013 at 01:59 PM
I made these and they were great!! Thanks
B Whitney February 08, 2013 at 11:44 PM
Made these this afternoon while the storm howled outside. Yum! The chick peas freaked me out a little (okay, a lot), but I stuck with it and added some extra chocolate chips on top to disguise any beany flavor. They are so good! Awesome recipe, fabulous blog - thanks for posting!
Julia Whitney Robarts February 11, 2013 at 09:40 PM
Thanks to both of you for trusting me enough to try them! I'm so glad they were a hit. Coming soon -- amazingly moist lowfat apple cinnamon cake!


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