Ohhhh my gosh <3 Seriously.
Do you know how hard it is not to eat these straight from the oven?? I burnt my mouth in my hasty greed, & hardly tasted the first one…er, two :/
Sooo delicious, though! So gooey, chewy, amazing! Fresh from the oven or cold from the fridge, it was so hard to keep my paws outta these. I ate about half the pan after they came out. Best part? No guilt! I’m loving this whole concept of chickpeas in baked goods!! la-la-la-loooooove!! <3
Of course, credit where credit is due: thanks to Chocolate Covered Katie for yet another fabulous dessert recipe! It’s been hard to create anymore of my own because I keep seeing hers & making them instead hehe. The only changes I made were:
- cutting the sugar in half: trust me, it didn’t need so much ;)
- adding a bit more salt because my peanut butter was unsalted
Well done again, Katie!
Also, these are super easy to make! Toss all your ingredients (except the jam) into your food processor & process until smooth.
Spread it out evenly into a baking pan. And, ummm…swipe a couple bites of batter for a lil snack ;)
Spread jam on top and bake!
Cut into squares & allow to cool…if you can. My mouth still hurts. Owweee.
lovelovelove these PB & J Blondies, regardless of my weakening willpower. Can’t wait to make these again! Enjoy, foodies!
1 540ml can chickpeas, drained & rinsed
1/2 cup natural peanut butter, unsalted
1/4 cup rolled oats
1/3 cup brown sugar
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp sea salt
1/2 cup blackberry jam
1) Preheat oven to 350 degrees.
2) In a food processor, puree all ingredients (except jam) until smooth. Spread evenly into a baking pan.
3) Top evenly with jam. Bake for 35 mins.
4) Cut into squares, allow to cool, EAT!
peace, love, food <3