Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Choco Peanut Blondies

Servings: 24

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• natural brown sugar (180 g)
• vegan butter (113 g)
• peanut butter (135 g)
• chickpeas (120 g, cooked)
• cocoa powder (20 g)
• all purpose flour (180 g)
• baking powder (5 g)
• dark chocolate (190 g)

Directions

• Cook 170 g (1 cup) of dried chickpeas (see instructions ). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.
• Arrange rack at middle of oven. Preheat oven at 180 °C (350 °F). Grease 8x8 baking dish with vegetable oil or vegan butter.
• In a big bowl, beat 180 g (1 cup) of natural brown sugar with 113 g (1/2 cup) of softened vegan butter. Using an electric mixer at medium speed, beat in 135 g (1/2 cup) of peanut butter, 120 g (~3/4 cup) of cooked chickpeas and 90 ml (6 tbsp) of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.
• Stir in 20 g (~1/4 cup) of cocoa powder, 180 g (1 1/2 cups) of all purpose flour and 5 g (1 tsp) of baking powder. Stir in 190 g (6.5 oz) of roughly chopped bits of unsweetened dark chocolate. Spread in baking dish.
• Bake for 30-35 minutes. Let cool before cutting. Slice into 24 squares.

Nutrition Data (Per Serving)