Description
These Nutella Chickpea Blondies are a decadent twist on traditional blondies, combining the rich, creamy flavor of Nutella with the wholesome texture of chickpeas. Naturally sweetened with maple syrup and sugar, and enriched with toasted hazelnut flour and semi-sweet chocolate chips, this gluten-free dessert offers a unique and indulgent treat that’s also packed with protein and fiber.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed (approximately 15 oz)
- 2 large eggs
- 1/3 cup Nutella
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1/4 cup hazelnut flour (made by pulsing toasted hazelnuts in a food processor)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped toasted hazelnuts
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect baking temperature while you prepare the batter.
- Blend Batter: In a food processor, combine the drained and rinsed chickpeas, eggs, Nutella, sugar, maple syrup, hazelnut flour, vanilla extract, salt, baking powder, and baking soda. Blend until the mixture is completely pureed and smooth, ensuring all ingredients are well incorporated.
- Add Mix-Ins: Transfer the batter into a mixing bowl. Gently fold in the semi-sweet chocolate chips and chopped toasted hazelnuts to distribute them evenly throughout the batter without overmixing.
- Prepare Baking Pan: Grease an 8 x 11-inch baking pan thoroughly using butter or non-stick spray to prevent sticking and make removal easier after baking.
- Pour and Smooth Batter: Pour the blondie batter into the prepared pan. Use a spatula to spread and even out the surface for consistent baking.
- Bake the Blondies: Place the baking pan in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the edges are golden brown and the center is set but still moist. Avoid overbaking to keep the blondies soft.
- Cool and Serve: Remove the pan from the oven and let the blondies cool for about 10 minutes on a wire rack. This step helps them firm up for easier cutting. Once cooled, slice into 12 squares and enjoy!
Notes
- For hazelnut flour, pulse toasted hazelnuts in a food processor until they reach a fine, flour-like consistency.
- You can substitute maple syrup with honey if preferred, though it may slightly alter the flavor.
- Make sure to rinse the chickpeas thoroughly to reduce any canned bean flavor.
- If you prefer a nut-free alternative, replace hazelnut flour with almond flour and omit the chopped hazelnuts.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
