Oven Peanut Butter Blondies
Servings: 8
Author: Brittany Williams
  • 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
  2. Preheat oven to 350 degrees F.

  3. 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.

  4. Stir in the chocolate chips by hand.

  5. Grease a 7 in cake pan and add batter.

  6. Bake for 25-30 minutes, let cool for 15 minutes and then transfer to a plate and serve.

Recipe Notes

*Note: Please please use a kitchen scale to measure your chickpeas there have been a few people who have had an issue with the consistency of this dessert and usually it's because they're not using enough chickpeas. 8oz of chickpeas does not equal 1 cup.
*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.