Active time: 12 minutes Total time: 40 minutes
These easy-to-make blondies boast the nutty flavors of browned butter and pecans and are enriched by pureed chickpeas, which replace much of the butter typically used in this dessert. Store in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.
- 4 tablespoons (54g) unsalted butter
- 1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2/3 cup (125g) light brown sugar, packed
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1/2 cup (54g) pecans, toasted and chopped
Preheat oven to 350°F (180ºC). Line an 8-by-8-inch baking pan with parchment paper and set aside.
In a small skillet, melt butter over medium heat. Continue cooking butter 3–5 minutes or until browned with a very nutty fragrance.
In the bowl of a food processor, puree chickpeas on high speed until almost smooth, stopping to scrape the sides of bowl as needed. Add browned butter and vanilla; process until smooth. Add eggs; pulse 3–4 times to combine. Add sugar, flour, baking soda and salt; pulse 4–5 times to combine. Add pecans; pulse once or twice just to combine.
Spoon batter into prepared pan. Bake for 28–30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Serves: 16 | Serving Size: 1 blondie
Nutrition (per serving): Calories: 112; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 51mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 8g; Protein 3g
Nutrition Bonus: Potassium: 77mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 9%