Peanut Butter Blondies
These Peanut Butter Blondies pack a healthy punch of protein because they’re made with chickpeas! Be careful though, they’re very delicious, you’ll be tempted to eat them all!
I can say without shame that dessert was one of my favorite things in the entire world when I was not eating healthy. Now that I am, I knew I could not just go cold turkey. I needed to find a substitution for my sweet tooth. Boy oh boy, does this do the trick. I find it very hard not to eat the entire thing in one sitting.
These brownies are so easy to make and most of the ingredients are going to be in your pantry. This is a recipe that I like to get the kids involved with. They love helping me bake anything these days, and as they’re growing up, I take anytime I can spend with them.
I use my food processor to blend all of the ingredients until smooth and then I finish them off by putting them in my Instant Pot to bake. This is a recipe that people will love. I would suggest bringing this to a potluck and watch everyone go back for seconds. It’s just that irresistible.
If you don’t have an Instant Pot I’ve included a recipe for the oven, they actually cook faster in the oven, I talk about this more in the notes below.
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Instant Pot Peanut Butter Blondies
Print RecipeIngredients
- 8 ounces chickpeas/garbanzo beans, cooked, rinsed and drained If you are going to use canned chickpeas make sure that they don't have any salt added, also make sure to rinse and drain them. 1 (15 ounce) can should come out to 8 ounces exactly.
- 1/4 cup organic peanut butter
- 1/4 cup raw honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup dairy-free chocolate chips
Instructions
- Place all ingredients, except for the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like cookie batter.
- Stir in the chocolate chips by hand.
- Grease a cake pan that is small enough to fit inside of your Instant Pot Pressure Cooker. I use this one, click here. Add batter to the pan and place a lid over the top or foil if your pan doesn't have a lid. This is to avoid getting water inside of your blondies.
- Place a cup of water in the bottom of the liner of your Instant Pot, place the trivot inside of your pot and then your cake pan. Cover your Instant Pot with the lid and make sure the valve it set to the SEALING position.
- Using the display panel select the MANUAL setting. Using the +/- buttons set to 60, high pressure.
- When the time is up let the pot release the pressure naturally, about 15 minutes. Remove the cake pan from the Instant Pot. Let cool for 15 minutes and then transfer to a plate. Enjoy!
Notes
*Note: I make my chickpeas in my Instant Pot. Soak chickpeas overnight. Rinse and drain them, add them to the Instant Pot with just enough water to cover them and cook on MANUAL, high pressure, for 24 mins. When the time is up let them naturally release pressure, about 25 minutes. Rinse and drain.
*Note: You can also bake these in your oven at 350 for 25 minutes. Several people have asked why I wouldn't just bake them in the oven if it takes longer to cook them in the Instant Pot. We live in Southern California and we do not have an air conditioner. I avoid turning my oven on at ALL costs. Making this in the Instant Pot allows me to keep my home much cooler in the summer time. During the winter time I'd probably fire up the oven for these though. I'm an instant gratification type of gal.
Oven Peanut Butter Blondies
Print RecipeIngredients
- 8 oz after cooking Chickpeas/Garbanzo Beans, cooked, rinsed and drained. If you are going to use canned chickpeas make sure that they don't have any salt added, also make sure to rinse and drain them. 1 15oz can should come out to 8oz exactly.
- 1/4 cup Organic Peanut Butter
- 1/4 cup Raw Organic Honey
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 cup Dairy Free Chocolate Chips
Instructions
- INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Place all ingredients, except for the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like cookie batter.
- Stir in the chocolate chips by hand.
- Grease a 7 in cake pan and add batter.
- Bake for 25-30 minutes, let cool for 15 minutes and then transfer to a plate and serve.
Notes
*Note: I make my chickpeas in my Instant Pot. Soak chickpeas overnight. Rinse and drain them, add them to the Instant Pot with just enough water to cover them and cook on MANUAL, high pressure, for 12 mins. When the time is up let them naturally release pressure, about 25 minutes. Rinse and drain.
I’m confused about the 8 oz. of chickpeas. is this by weight, or a 1 cup measuring cup (8 oz)?
Weight. 8oz of chickpeas is roughly a cup and a half so make sure you weigh them.
Yes. Its the ingredients. They require an extended cooking period. I’ve tested it at lower times and it does not yield good results. This is one that does cook more quickly in an oven.
If you had some that didn’t have any added salt they should work. 🙂
Instant pot settings 60 minutes when you bake for 25? I don’t think I’m understand this bit ??
We live in Southern California and we don’t have air conditioning. I don’t turn my oven on during the summer months and I bake in my Instant Pot. I included the oven directions for those that don’t have the same issue. 😉 Because of the moistness of the ingredients it does take longer in the Instant Pot because they don’t dry out as quickly as they do in the oven.
I made this today in the oven with some regular chocolate chips I had on hand. It was delicious! My husband and toddler loved it too. Thank you!
Hiya does it make a difference in syns if I use ordinary peanut butter and ordinary choc chips?
That would be fine. 🙂
Is it possible to sub cashew butter if one can’t tolerate peanut butter?
Sure! 🙂
First off let me just say that the batter is amazing! I could have just eaten that with a spoon! I couldn’t believe I was eating garbanzo beans!! Next time I try this I’m going to bake it in the oven cause the soft texture is a little weird but it’s one of those things you can’t stop eating even thought it’s a little weird haha!
Love makin this. It is so good and to me I can’t even tell it is chickpeas. What a great dessert without all the bad stuff.
I am so excited to make these for my mother who cannot have flour, dairy, or refined sugar!!
Have you ever added cocoa powder to this recipe? Wondering if it could be used to make these more like brownies? My mom has always been a chocolate addict.
Thanks!
Could you sub Blue Agave for the honey? Same portion amount?
Yes and Yes.
So. I’m really surprised. These are quite good. Skeptical me happy to learn something new. I’ve never baked with chickpeas – and no dairy, eggs or flour. Egad. I’m allergic to peanuts so substituted almond butter and added a 1/4 teaspoon almond extract and doubled the chocolate chips (because I’m me). Baked at 375* due to higher elevation and baked for 30 minutes to make them a bit dryer. These are yummy. Thank you.
Has anyone ever made these with PB fit?
Don’t throw away the chickpea juice! You can freeze it and use it as an egg substitute. Google ‘aquafaba’.
60 minutes seems like a long time, it that the correct time
If I don’t have a food processor could this be processed in my Vitamix?
Yes. 🙂 Just may be a little sticky getting it out.
Hmmm. I wonder is garbanza bean flour would work? I happen to have some. That would also keep the salt out. Some liquid would be needed but how much is what I have to figure out.
It’s been a couple of years since comment. How did the chickpea flour work?
Can you use chickpea flour in place of chickpeas? Just curious!
Wondering if these could be made in muffin tins instead or as cookies? Just a shorter cooking time?