5 years ago my life was forever changed. I came across a recipe for chickpea blondies. Yes, you read that right. CHICKPEAS in a dessert. Now, I had tried black bean brownies at one point and was not impressed. Not. One. Bit. But I was in for a little baking experimentation, so I decided to give the chickpea blondies a try. Low and behold, it was a SUCCESS! My family even enjoyed them and my dad had NO idea they were made with chickpeas until I told him. Of course, now he doesn’t trust my cooking. I don’t blame him.
What I loved about the chickpea blondies is that they didn’t call for any flour, which is always easier for someone who has to avoid wheat for allergy or intolerance reasons. The chickpeas also added a ton of fiber, making them a healthier but still tasty dessert. Now, don’t get me wrong. I’m not always about swapping out the dessert I WANT for a healthier version that leaves me feeling completely unsatisfied. I always end up eating the healthier dessert followed by the dessert I wanted all along! But if you’re in the mood for a chocolate chip blondie that tastes like the real deal and embodies all the warming spices of Fall, you are going to LOVE these Pumpkin Dark Chocolate Blondies!
These blondies have just the right amount of pumpkin flavor. Michael thought the spice was a little strong but if you love pumpkin spice, I recommend adding the exact amount I did. If you prefer a more subtle pumpkin spice flavor, cut back 1/2 tablespoon. These make a great addition to any Holiday or Halloween party. I recommend doubling the batch if you plan to share. Trust me on that. 🙂
The recipe itself is super easy, but the most tedious part is removing the outer skin on all of the chickpeas. I know, this may seem like a deal breaker. Who has the time or patience for that?? But turn it into a fun activity for your kids, or turn on some music and take care of it yourself. It’ll go by quick and it’s worth it!
Pumpkin Dark Chocolate Blondies
- 1 (15 oz) can chickpeas (aka garbanzo beans)
- ½ cup rolled oats
- ⅓ cup pumpkin puree (not pumpkin pie puree)
- ¼ cup pure maple syrup
- 2 tablespoons coconut butter (could sub nut butter of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- ½ cup (or a little more) dark chocolate chips (I used Guittard Extra Dark Chocolate Chips)
- Preheat your oven to 350 degrees Fahrenheit and grease an 8" x 8" baking pan.
- Drain and rinse your chickpeas well. We want to make sure all of the chickpea juices are gone.
- Remove the outer skin from each individual chickpea.
- Add the chickpeas and pumpkin puree to a food processor. You can use a blender but it may be more difficult to get a consistent texture.
- Turn the food processor on and blend until there are minimal chunks if any.
- Add the rolled oats, maple syrup, coconut butter and vanilla extract. Blend until mixed together and smooth.
- Add the pumpkin pie spice, baking powder, baking soda and pinch of salt. Blend until everything is well distributed together.
- Spoon out the batter into a bowl and add the chocolate chips. Distribute the chocolate chips in the batter using a spatula.
- Add the batter to the baking pan and use the back of the spatula to smooth everything out.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let sit 15 minutes or more before serving. The longer it cools, the more it firms up. Gooey or firm, either way these are delicious!