These loaded chickpea blondies are packed with chocolate chips, chewy raisins, and creamy peanut butter for a deliciously wholesome treat that’s sure to satisfy your sweet tooth.
Cook Time
22 minutes
Total Time
57 minutes
Yield
9 servings
Ingredients
nonstick cooking spray, for greasing
1 can chickpeas, rinsed and skins removed
½ cup chunky peanut butter (120 g), or nut butter of choice
⅓ cup granulated sugar (65 g)
2 large egg yolks
1 tablespoon cream cheese
1 tablespoon McCormick® vanilla extract
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon McCormick® Ground Cinnamon
¼ teaspoon McCormick® ground allspice
½ cup chocolate chips (85 g), or chopped chocolate - a mix of milk and dark
½ cup walnuts (65 g), toasted and chopped
¼ cup golden raisin (35 g)
Nutrition Info
Calories 312
Fat 18g
Carbs 29g
Fiber 5g
Sugar 14g
Protein 10g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease an 8-inch square glass baking dish with nonstick spray.
2. Step
In a food processor, combine the chickpeas, peanut butter, sugar, egg yolks, cream cheese, vanilla, salt, baking powder, cinnamon, and allspice. Purée until smooth and well-combined, stopping to scrape down the sides of the bowl at least once, 1–2 minutes.
3. Step
Use a rubber spatula to scrape the mixture into a medium bowl. Add the chocolate, walnuts, and raisins and stir to combine.
4. Step
Transfer the batter to the prepared baking dish and spread as evenly as possible, all the way to the corners of the dish.
5. Step
Bake the blondies for 22–24 minutes, until lightly browned around the edges and a toothpick or cake tester inserted into the center comes out clean. Let cool for 30–45 minutes before slicing, to allow the blondies to set.
