FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
chickpea blondie recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: General
Description
These fudgy chickpea blondies feature a creamy, rich texture and crispy edges, with a cardamom-spiced date caramel swirl. The recipe replaces traditional flour with chickpeas, adding fiber and protein for a healthier dessert.
Ingredients
- 1 can (425g) chickpeas, rinsed and drained (skins removed for smoothness)
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 1/4 cups (160g) all-purpose flour (or GF blend)
- 2 large eggs, room temperature
- 1 teaspoon (5g) baking powder
- 3/4 teaspoon (3g) fine sea salt, divided
- 1 teaspoon (5ml) vanilla extract
- 10–12 (150g) Medjool dates, pitted
- 1/2 cup (120ml) hot water
- 1/4 cup (60ml) maple syrup
- 1 teaspoon (2g) ground cardamom, plus extra for garnish
Instructions
- Prepare Pan and Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing an overhang on two sides.
- Make Date Caramel Swirl: Soak pitted Medjool dates in 1/2 cup hot water for 10-15 minutes. Drain, reserving some water. Blend dates with maple syrup, 1g salt, and 2g cardamom until smooth, adding reserved water as needed for a thick, pourable consistency. Reserve 2 tablespoons for later garnish.
- Blend Chickpeas Smooth: Rinse and drain canned chickpeas; remove skins for the best texture. Blend the chickpeas in a food processor or blender until a very smooth paste forms, adding 1-2 tablespoons of water if necessary.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar. Add the eggs one at a time, mixing well, then stir in the vanilla extract. Fold in the prepared chickpea paste until completely combined.
- Fold in Dry Ingredients: Whisk together the flour, baking powder, and remaining salt in a separate bowl. Gently add the dry mixture to the wet mixture, folding until just combined. Avoid overmixing.
- Layer and Swirl Batter: Spread half of the blondie batter into the prepared pan. Dollop half of the remaining date caramel over the batter and gently swirl with a knife or skewer. Top with the remaining batter and swirl the rest of the caramel over the top layer.
- Bake and Cool: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick comes out with moist crumbs. Let the blondies cool completely in the pan for at least 2 hours to set before cutting. Garnish with reserved caramel and extra cardamom before serving.
Notes
For a neater slice and firm caramel, allow the blondies to cool completely for at least 2 hours before cutting. A 1:1 gluten-free baking blend can be substituted for the all-purpose flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg