Regulars to Only Crumbs Remain may be starting to think that I’ve gone a little brownie crazy over the past few weeks. But we’re talking brownies. Soft, fudgey, rich and indulgent chocolate brownies. I’m sure you understand!
First we recreated Easy Peasy Foodie’s White Chocolate & Cranberry Brownies (which if you’re a brownie fan you’ll know that they’re not just for Christmas!) after she entered them into our BakingCrumbs linky .
Then we re-made (& re-shot) our Chocolate Brownies with Mincemeat recipe, which are perfect if you’ve got half a jar, or so, lurking in the back of the fridge following the Christmas festivities.
Not long after those came this batch of Black Bean Brownies with Walnuts, which really are so much tastier than what you may imagine from their name! In fact I’d be surprised if you didn’t make them again once you’ve tried them!
Our most recent foray into the world of brownies, or in this case blondies, are these Vegan Peanut Butter and Dark Chocolate Blondies, which also happen to be naturally gluten free, not to mention being free of refined sugar!
But even if you’re not needing to follow a free-from diet this vegan blondie recipe is definitely one to try.
Not only are these vegan blondies incredibly easy to make, just like any other brownie / blondie recipe, they’re also surprisingly nutritious, and best of all these squares are so very delicious.
They’re pretty darn good as they are once cooled and portioned up. But, add a drizzle of chocolate and we take these blondies to a whole new level of tempting-ness. It’s truly amazing what a little drizzle of chocolate does to a bake!
Having been made with the delicious combination of peanut butter and chocolate, I was confident that these brownies were going to be a hit. We’re talking blondies which are soft, yielding, indulgent and satisfying flavoured with peanut butter and dark chocolate. Surely a win-win situation!
The main ingredient in these vegan blondies is actually chickpeas. I must admit that using pulses in a bake does sound peculiar, but having been converted to their definite yumminess in brownies after using black beans in our black bean brownies with walnuts it seemed acceptable to use pulverised chickpeas in a blondie recipe.
I’m sure you wouldn’t turn down a slice of these bad boys (or should that be good boys?!) if one was offered to you! They really are incredibly delicious. And trust me, once you’ve blended down the chickpeas for these blondies nobody, and I do mean nobody, will be any the wiser, with the flavour of chocolate and peanut butter coming through really well.
And if you were to try these Chickpea blondies, don’t trow the drained the liquid away when you open the can. The liquid is amazing stuf, called aquafaba, which can be used an egg replacer, like with these vegan meringue kisses!
The great thing about using pulses in a brownie or blondie recipe is that they’re naturally gluten free, not to mention packed with great nutrients. Bakes like this are perfect if your perhaps trying to clean up your diet a little following the excesses of Christmas, they give you that yummy treat which you may be craving alongside some nutrition.
7 Recipes which use Chickpeas.
Now, I must admit, if you’re like me and purchase your chickpeas canned and ready to use you’ll find that there will be a good half a tin left over after making the blondies. So, here are 6 chickpea recipes to provide inspiration to avoid the dreaded food waste.
- Pumpkin & Cauliflower Chickpea Korma from Foodie Quine
- Barley Bowl with Aubergine, Chickpeas & Tomatoes from Tin and Thyme
- Chickpea, Potato & Broccoli Patties from My Gorgeous Recipes
- Chickpea Kale Salad with Blood Orange and Pistachios from Veggielicious
- Falafel Sliders (mini burgers) from SneakyVeg
- Crockpot Arroz Sin Pollo from Sage & Simple
So, here’s how to make Vegan Peanut Butter and Dark Chocolate Blondies.
Vegan Peanut Butter & Dark Chocolate Blondies
- 350 g (12oz) chickpeas drained weight
- 125 g (4oz) smooth peanut butter
- 50 g (2oz) panela sugar see notes below
- 5 tbsp maple syrup
- 40 g (1½oz) oatmeal if relevant, check the pack to ensure they’re gluten free
- 3 tbsp vegetable oil
- 1½ tsp almond extract
- small pinch salt
- 75 g (3oz)vegan dark chocolate
- 25–50 g (1 – 2oz) vegan dark chocolate optional
- 20cm (8in) square shallow cake tin
- Food processor or stick blender
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the tin.
- Place the 350g (12oz) drained chickpeas, 125g (4oz) smooth peanut butter, 50g (2oz) Panella sugar, 5 tbsp maple syrup, 40g (1½oz) oatmeal, 3 tbsp oil, 1½tsp almond extract and a pinch of salt into the food processor and blend until smooth and well combined. Or place in a deep-sided bowl and blend until smooth with a stick blender.
- Chop 75g (3oz) vegan chocolate into small pieces or use vegan choc chips and stir into the mixture.
- Spoon the brownie batter into the prepared tin and spread level. Bake in the centre of the oven for 30 minutes until the blondie has a nice crust but is still very slightly soft when prodded.
- Remove the blondie from the ovenand allow to cool completely in the tin.
- To decorate, melt 25 – 50g (1– 2oz) dark vegan chocolate broken into small pieces in a bowl over a pan of hot water. Use a teaspoon to randomly drizzle the chocolate over the top of the blondie and allow to set.
- Slice into pieces to serve.