Remember that time when I posted about Triple Chocolate Zucchini Brownies and told you about that time when my brothers stole and devoured a whole pan of brownies before I had the chance to eat them myself? (Rule #1 of living with me: do not touch my food, especially when it’s warm triple chocolate brownies we’re talking about because you bet I’m seeking vengeance AND it’s gonna be worse than a Game of Thrones episode)
Kidding. I don’t go around stabbing people (I’m afraid of knives, and blood and seeing attractive men stabbed), I prefer to bake a batch of blondies made with chickpeas (*evil laugh* hehehe) and make people believe it’s butter.
I know, I know. How evil. Someone stop me before I have my own throne to sit on, ruling the world and putting chickpeas in all the baked goods of the people who personally upset me.
Although now that I stop and think about it: it’s not as if replacing the butter in your cake with delicious chickpeas was a bad thing. I mean, have you ever tried it???
Chickpeas, just like British actors, are beautiful in all their forms. They’re scrumptious sauteed in a bit of olive oil and spices to make and extra tasty savoury meal, as part of curries and stews and they can rock your world if you puree them and use them in your baked goods to make them moist and healthier.
The chickpeas, I mean. What on Earth were you thinking about my friend!!?
For real now, if you’ve ever given the “putting chickpeas in desserts” thing a go, I’m assuming that you’re already making your way through your cupboards, trying to find all the ingredients to make these now because you sure know how tasty these will be (hello peanut butter and white choc, do you really need to know more???????).
If, on the other hand, you’re wary about all this beany dessert bussiness (I know I was not too long ago, but now I can’t get enough and I’m pretty sure that I’ve made my local store run out of canned chickpeas a couple of times now), I’m still asking you to please give these a try.
No, they don’t taste like chickpeas. Yes, they taste like moist, melt-in-your mouth, sweet brownies with a lovely peanut butter kick and pockets of melty white chocolate goodness everywhere.
Not only are chickpeas a fantastic way to add extra softness to any baked good, they’re also full of protein and fiber to keep you full for hours (and therefore making blondies for breakfast socially acceptable and HOW GOOD IS THAT my friend!) and cutting down on chloresteroll and all that jazz.
Chickpeas in your dessert: the tastiest, sweetest form of vengeance.
Now revenge is a dish best served warm out of the oven, with a drizzle of salted caramel and a dollop of ice-cream if you feel like it.
I know I do!
- 300 grams canned chickpeas
- 150 grams spelt flour
- 110 grams rolled oats
- 160 grams coconut sugar
- 10 grams baking powder
- 1 tsp. cinnamon
- 200 grams natural peanut butter
- 250 grams almond milk
- 1 flax egg
- 1 tbsp. vanilla extract
- 150 grams rice milk white chocolate
- Add the chickpeas to a blender and pulse until smooth.
- Add in the rest of ingredients but the chocolate and pulse until combined.
- Chop the white chocolate and add it to the batter (leave some aside)
- Pour batter into a brownie pan lined with parchment paper.
- Put some pieces of white chocolate on top on the batter as the rest of them will melt into the batter.
- Bake at 180ºC (350F) for 35-40 minutes or until golden.
- You can make a flax egg mixing 1 tbsp. ground flax seeds with 3 tbsp. water.
- Rice milk based white chocolate is vegan and easy to get in most health food stores.
Have a lovely day everyone!