I was skeptical when I came across this recipe for a “lighter” blondie, but after reading through the intro and ingredients list, I was intrigued enough to give it a try! The only change I made to the original recipe was the type of brown sugar used; it calls for dark brown sugar but I only had a stevia based light brown sugar on hand so I used that instead! These blondies are nutty, almost savory, richly sweet and dense. Basically, they’re delicious and I highly recommend giving them a try!
- 3 tbsp unsalted butter
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1, 15 oz can chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp low fat milk
- 1/3 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup pecans, chopped
- cooking spray
- Preheat oven to 350 degrees.
- Melt butter over medium heat until light brown. Transfer to a bowl and allow to cool.
- Meanwhile, blend chickpeas, tahini and milk in a food processor until smooth.
- In a operate bowl, whisk flour, baking powder and salt together.
- Stir chickpea mixture into butter mixture and mix well.
- Fold in flour mixture, then add the pecans. Stir until incorporated.
- Pour batter into a greased 8×8 baking pan.
- Bake 25 – 30 minutes or until a toothpick comes out clean.
- Cool before removing from pan to slice and serve.
*Adapted from Cooking Light