There seems to be a theme this week on Gastronome Tart. Baked goods. However, I can't help myself. I have a massive sweet tooth that has been hard to shake ever since my discovery of twinkies as a kid. Hard. To. Shake.
But, with that comes my conscience to eat healthy every now and then. So, when I came across a recipe for Chocolate Chip Blondies from Chocolate Covered Katie, I was intrigued to say the least.
So, I made them and added a bit of my own touch. The hubby liked them, although I will say he wasn't as keen on them as I was. They are almost so healthy that instead of eating them for just dessert, I found myself eating them as a snack! Healthy indeed. Enjoy!
Makes 9 Bars
1.5 cups chickpeas
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup ground flaxseed
1/4 cup almond butter
1/2 - 3/4 cup almond milk
1/3 cup dark chocolate chips
1. Preheat the oven to 350 degrees. Place the chickpeas in a food processor and process just until beans are chopped up a bit and almost on the verge of becoming a paste. Add beans to a mixing bowl and mix all the ingredients except the chips until every thing is incorporated. The batter will be thick like cake batter, but should be smooth enough where you will be able to spread it once it is put into the baking pan. If not, add more almond milk (start off with 1/2 cup). Add the chocolate chips and mix until combined.
2. Fill a greased 8x8 inch pan with the batter. Smooth with a spatula and tap the pan on a flat surface to further smooth the batter. Bake for 40-45 minutes. The blondies will look slightly undercooked, yet do firm up a bit once they cool.