Oh gaaawd these blondies!
I’m not sure exactly why these haven’t been a part of my life previously, but at least I have corrected my ways now. I am happy to report that my kitchen has a stock of deliciously fudge-y pieces of sweet bliss.
Happy times indeed!
These flourless blondies are soft and densely fudge-y, with an almost melt-in-your-mouth quality to them. The top is golden and cracking, while the middle remains moist and is speckled with bits of molten chocolate chunks. Simply, heaven!
I love having mine warm, with a hot cup of tea and possibly even more nut butter slathered on it, slightly melting from the warmth of the blondie.
I feel giddy just writing about it!
SO. What’s the base? Well… Chickpeas.
Baking with beans seems to be the fad right now, and it was about time I joined the club.
You’ve got black bean brownies popping up everywhere and chickpeas and cannellini bean cookies left, right, and centre. It’s for a reason though, as these babies lend amazing moisture and texture to baked goods, replacing flour to making a gluten free, moist morsels of deliciousness.
Matt’s quite used to me strutting into his office, carrying a spoon or plate of my latest kitchen forages for him to try. When he tried a bite of these blondies, warm out of the oven, in front of him he eyed me suspiciously.
He just could not believe that they were one of the healthy-fied adaptations I usually parade around the house, free of gluten, dairy, and refined sugars. And this one is vegan as well? No, it could not be!
But it is lovelies, oh it is.
Have you joined the bean-baking bandwagon yet?