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Chickpea blondies
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 653
  • Fat about 40g
  • Carbohydrates about 61g
  • Protein about 12g
This is needed
This is needed for 9 pieces
Dry ingredients
  • 150 g pecan nuts, coarsely chopped
  • 80 g sugar
  • 120 g gluten-free wholegrain rolled oats
  • 100 g chocolate cubes (white)
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 80 g Maizena cornflour
Blondie mixture
  • 3 egg
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 200 g white chocolate, coarsely chopped
  • 100 g butter, cut into pieces
  • 150 g sweetened condensed milk
  • 50 g chocolate cubes, white
  • a little sea salt
Tools
  • One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
Dry ingredients
Mix the nuts and all the other ingredients up to and including vanilla seeds in a bowl.
Blondie mixture
Puree the chickpeas and eggs in a blender until smooth. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, melt the chocolate, stir until smooth. Add the melted chocolate, chickpeas and condensed milk to the dry ingredients, mix. Transfer the blondie mixture to the prepared tin, sprinkle with chocolate chunks and fleur de sel.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. The brownies should still be gooey inside. Allow to cool slightly, cut the brownies into squares in the tin while still warm, leave the brownies to cool in the tin.

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