These shockingly rich and gooey chocolate chip chickpea blondies are one of the most popular recipes I’ve ever posted!
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Even readers who don’t normally like healthy desserts LOVE these blondies!
Have you tried them yet???
In the years since first coming up with the recipe, I’ve served it probably over a hundred times to both strangers and friends, always with rave reviews.
No one can ever believe the ingredients or resist the charms of the moist and fudgy secretly healthy blondies.
Also try these Vegan Chocolate Chip Cookies
No dairy
No butter
No eggs!
White Bean Blondies
The recipe works with either chickpeas (garbanzo beans) or white beans like cannellini (white kidney beans) or great northern beans.
I like both versions equally, but many readers say they prefer using white beans because the resulting batter is smoother.
*Sugar note: You can use regular sugar, coconut sugar or date sugar, brown sugar, evaporated cane juice, or xylitol or granulated erythritol for sugar free blondies.
I once made a batch using stevia, which I thought were delicious. But my friends informed me they tasted like bars of soap. So make that substitution at your own risk!
For refined-sugar-free blondies, try these Sweet Potato Blondies
Above, watch the chickpea blondie recipe video
How to make chickpea blondies
Start by gathering all of the required ingredients.
If using canned beans instead of cooked, be sure to rinse and drain them very well.
(The drained liquid can actually be used to make Vegan Marshmallow Fluff!)
Preheat the oven to 350 degrees. Blend everything together except the chocolate chips until it resembles cookie dough.
I use and recommend a food processor for smoothest blending and best texture, but some readers say they’ve used a blender (making sure to stop the machine and stir the contents occasionally) with good results.
Stir the chocolate chips into the batter, and smooth into a greased or parchment-lined 8-inch pan. Add a few chocolate chips to the top if desired.
Bake 30 minutes on the oven’s center rack, then remove while they’re still a bit gooey, because they will firm up as they cool.
Chickpea Blondies
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 3/4 cup granulated sugar of choice (Substitutions are listed above)
- 1/3 cup flour (white, oat, spelt, sorghum, or 1/2 cup almond flour)
- 1/4 cup applesauce, mashed banana, or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 1/2 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor (see not above about using a blender). Mix in chips, and scoop into a greased or parchment-lined 8×8 pan. Optional: you can stick some chocolate chips on top of the batter as well. Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Chickpea Desserts
Flourless Banana Blender Muffins
Laura @ Sprint 2 the Table says
A) These are amazing. You could just add cocoa powder and have a healthy PB brownie too!
B) I definitely agree the these famously dumb blondes are smart. They have to be to have made a fortune by being dumb! 🙂 Those girls in HS drove me nuts. My reunion is next month and I cannot wait to see what they’re doing now. Watch them be aerospace engineers or something. LOL!
Emily K. says
Haha either that or divorced with ten kids from three different husbands and wrinkled from tanning beds (not that I’m judging. I went through the bad tanning bed phase in hs too embarrassingly enough).
Tanya @ Playful and hungry says
Adding cocoa powder sounds great to me…
Lenna says
Those blondies are really genius!! I love chickpeas, I love healthy sweets, so you really made my day:)
I´ve met many “not-that-bright” blonde girls, who were actually pretty clever, but they realized something I never got right – that men have a weak spot for naive, airheaded and a little dumb, but attractive girls. They make them feel more like the strong, protective huntsmen they want to be:)
Carie says
You are a genius! I might make these today!
Emily K. says
Me too! 🙂
Vicki says
Quick question – do just throw in the can of drained/rinsed chickpeas or should I blend them up in the food processor first?
Thanks for the great recipe – on my “to bake” list this weekend.
Chocolate-Covered Katie says
I don’t bother blending them first. Just throw all the ingredients in at the same time and then blend :). But perhaps if you blend the chickpeas separately first, it’ll speed up the time it takes to get the mixture smooth? So really, you can do it either way!
Ally says
Do you mean blend with a blender or hand mixer?
Angie says
Are you a blonde??? 😉
The recipe states “blend in a FOOD PROCESSOR.”
Natasha says
That’s rude! How disgusting- get off Katie’s blog, you bully! You have some nerve!
Christine says
Angie, I actually thought your comment was funny. Some people don’t have a sense of humor ; )
Mrs. Plant in Texas says
I actually blended mine in the Vitamix to get the batter really smooth. They came out beautifully! I would say, blend or process. Either way works! All of CCK’s recipes are awesome!
Emily says
Mmmmmmmm!!! I’ve used chickpea flour in brownies but never chickpeas! I bet these are so much more moist. And uh, blondies have more fun! If I make them I’m calling them Lady GaGarbanzo Bean Blondies.
Chocolate-Covered Katie says
I love your name!
leah says
I RECENTLY Was introduced to ur blog and i love it! ur awesome making these today
Picky Nicky says
I’ve fallen into the ditzy trap… 🙁 I was always pretty smart but I was so insecure about it because it really set me apart from all my friends. I remember when we were just learning about exponents in school the question was what is 5 to the power of 2. Everyone wrote 10, except me who wrote 25 but I ended up being so shy about being the only one with the right answer that I erased it and wrote 10…….
Now that I’m more mature I’ve learned to embrace my brain 🙂 And smart girls can be cute too!! I wish I knew that in 6th grade though!
Meadow says
Did you ever try using Palm Sugar (coconut sugar) as a sugar substitute? I keep reading about the health benefits.
Chocolate-Covered Katie says
No, I haven’t tried it.
Sheena says
I used palm sugar today (and coconut butter instead of PB) and they turned out ready crumbly. Do they stay together better with brown sugar and PB… or stevia and PB?
I still don’t mind eating them though 🙂
Chocolate-Covered Katie says
Maybe the coconut butter made it crumbly? I’ve never tried them with palm sugar, so I don’t know 😕
Liz H says
I’ve made these multiple times with coconut sugar and peanut butter and they were delicious and not at all crumbly!
Erin says
It’s probably the coconut butter. When you bake with coconut flour, you have to increase the liquid as the coconut flour absorbs A LOT. If you want to keep using the coconut based products, I’d up your liquid by maybe half again as much.
Melissa says
Made these for the second time this week. My daughter is dairy free and really liked them. The second time I added about 3 TBS of cacao powder to make more of a chocolate brownie and they were also really great! Next I’m going to try applesauce instead of the banana to try a different flavor. Thanks for the great recipe!
Trudi Adams-Wiggan says
I use coconut (palm) sugar in everything.
Emily K. says
LOL at hummus blondies!!!
Katie, YOU’RE a genius, and I’m making these today! 🙂
Carrie (Moves 'N Munchies) says
AHH this is possibly one of my FAV recipes ever on CCK!!
YES i do know those dumb blondes… I can only think of one.. and Im actually really good friends with her and shes REALLY smart and An amazing person! idk why she acts dumb sometimes- it used to be worse!
Leslie says
I hate that stereotype! And I get so mad when girls perpetuate it by acting so dumb. I AM a blonde, and I’ve struggled to prove that we can be smart and to be taken seriously my WHOLE life!
Oh, and I agree with everyone else. These blondies are gorgeous and I am going to have to make them! And your photography gets better by the MINUTE!
Shannon says
Oooooh these look delicious… and they’re gluten free? Well, I’ll be making these then!
Emily says
I honestly can’t stand girls and women who behave that way. I have to argue though, that there are plenty of men who are looking for women of the same intellect level as them. Especially those who want a serious relationship, it’s no fun if you can’t discuss current events or world issues with your significant other! In my opinions at least. 🙂
Anyway, those blondies look great! I’m a little skeptical to be honest but I’m intrigued enough that I will probably make them! This is the same way I felt about cookie dough hummus and that turned out well. 😀
lauren says
I’ve called the “dumb blonde” act since it started. Especially when Jessica Simpson coined it. I’d think anyone that successful couldn’t be that dumb. However, as I’ve gone through my college career, I have noticed that legitimately bright people seem to be few and far between :/
Love your blog!
Chocolate-Covered Katie says
Aww thank you so much, Lauren!
Kate says
Hmm… I’d debate if these “blonde moments” are put on. I have a PhD in Chemistry and I still sometimes find the simplest of tasks such as constructing coherent sentences, crossing roads and simple mental arithmetic a little tricky.
Brilliant recipe though – can’t wait to get out of the lab to try it!
Vivian says
These are delicious! I added a whole teaspoon of cinnamon to mine. I also found that the texture and flavor only get better after sitting out for a day (and up to three so far), especially if they seem underbaked at first. I tried modifying to make brownies, and accidentally overbaked them; definitely err on the side of underdone as Katie suggested.
Jess from Midwest Vegan says
I am in the same boat as you. I’m about to start a PhD in Biology but everyone always makes fun of how I talk. I’m always smashing sentences together or flipping nouns around or (worse yet) talking like I’m from Missour-ah.
I usually just tell people my brain works faster than my mouth. 🙂
Stacy says
Do they need to be kept in the refrigerator?
CCK Media Team says
They’re fine to leave out a few hours if you’re serving to guests. Longer term, we do recommend refrigeration for freshness because of some of the perishable ingredients.
Lenore says
I agree; we all have our dumb moments. I have a graduate degree, earned straight As, but when I’m just not thinking along certain lines, the obvious is NOT so obvious! And by the way, I was about 30 years old before I understood that you had to peel an onion. I never cooked with them until then (very picky eater until later in life; now I eat everything and can cook much better) so how would I know!
However, most of the time I am quite brilliant in my creative problem-solving skills. Einstein was a social idiot, ya know…We all have our moments. Let’s embrace them and use them for a good laugh!
Alexis says
LOL! I love this comment! I totally agree, I’m a civil engineer, graduated 7th in my class, and some things just fly right over my head :-/ Not dumb, but I’ve definitely fallen victim to “dumb blonde” comments and remarks. (Which by the way blonde haters, are hurtful!) I’m willing to bet that females of every hair color can be just as air-headed. Women should support women, no matter what hair color, body type, ethnicity, or whatever you are!
Kat says
I admit to sometimes having “dumb blonde” moments. And when I was younger I definitely did use my blondness to get attention. But I’m trying to learn that the types of guys who pay attention to my “dumbness” aren’t even the types of guys I WANT to attract!
Now those smart blondies of yours, I could really get on board with those. All I need are the flaxseeds, and I just put them on my grocery list! 🙂
Linda says
Can I double the recipe and put in a 9 X 13 pan to bake?
CCK Media Team says
That should be fine!
Haley says
These looks amazing! Have you ever thought about writing a cookbook?
Chocolate-Covered Katie says
There is a cookbook in the works ;). I haven’t publicly announced it yet, but I’ve told so many people that it isn’t really a secret anymore. I am so bad at keeping a secret! 😕
Emma (Sweet Tooth Runner) says
WHAAAAAAAT aaaah I am so so so so so so so so excited EXCITED!!! I did NOT know this!! Seriously Katie I am actually bursting with excitement right now you have NO IDEA!! I think I need to lie down! AAAAAH SO EXCITING I can’t wait to hear more!!! 😀
Chocolate-Covered Katie says
You are too sweet, Emma. Of course you will be getting a free copy. You’re my #1 taste-tester!!!
Emma (Sweet Tooth Runner) says
Aww you are SUCH a sweetie, but honestly you don’t need to because I want to pay and support you! You deserve it and you’re gonna be a MILLIONAIRE 🙂
Penny says
I agree with Emma. So far made 2 recipes and loved them both. You’re amazing Katie!
Kristin says
Do these get stored on the counter or the fridge? Thanks
Liz @ Tip Top Shape says
I hate when girls dumb themselves down for guys. In the long run, it really does you no good. I totally agree that people like Jessica Simpson only put on an act with their so-called “dumbness”. Pretty brilliant ploy seeing how much she made off of it.
Those blondies look absolutely fantastic!!! Could they be made without the flax?? I have everything on hand except for that.
Chocolate-Covered Katie says
Maybe you could use flour in place of the flax? I’m not sure… but hey, if it doesn’t firm up you’ll still be left with a yummy gooey mess to devour! Let me know how it goes, if you do try it!
Elizabeth says
I guess you ended up trying it yourself, Katie? The current version of the recipe has flour and no flax. Curious why you changed the recipe and what else you changed from the original recipe…
Jenny says
I’m. Making. These. They look and sound awesome, so I bet they are. Thanks AGAIN for another new recipe!
I’m a blonde myself – one of the studious ones, though I’ve never been labelled as “nerdy”, I’ve probably scared off a few guys with my previous, unfortunate dedication to school. 😛
I did know a couple of “dumb blonde”-type girls in middle school that were quite sought after. I guess guys like to feel a certain superiority over their girlfriends/wives/significant other? I think there’ve been studies into that sort of thing, actually, haha! I’ve heard it can put a bit of strain on a relationship if the two involved aren’t on equal footing (in terms of education, income, whatever), though…
For me, Paris Hilton is a bona fide dumb blonde, though I’ve wondered about Jessica Simpson myself…
Astrology for Humanity ~ Vegan Foodie (Barb) says
I AM a natural blonde… Scandinavian (Norwegian & Swedish) from Minnesota, like Daisy on the Bachelor with Joey 😉 So when I worked in marketing traveling the country with a bunch of guys my favorite ‘Blonde joke’ comeback joke (said w/ a straight face) is –
Q: “Why did the the blonde wake up with a bruise on her belly-button?”
A: “Because her boyfriend was blonde”.
Me and the guys all traveled together back in the ’70’s & would usually end up at the hotel bar at the end of the day & that’s how I would stop them in their tracks from endless blonde jokes with their mouths gaping open! Haha!
Colleen @ The Lunchbox Diaries says
Oh my gosh, I cannot wait to try these!
Sarah C says
Making these today! I HEART all your recipes, CCK!
Kristie says
Fudgy HEALTHY blondies? Count me in. Saved. Bumped to the top of the To Make list. Will be made asap. Will likely try a stevia and a sugar version. Or maybe half and half?! I’m a little excited right now 🙂
I do think that some girls play up the “dumb blonde” thing and are much more clever than they come across. As a way to get attention, or maybe as a way to be more approachable in a sense, since smarts can definitely be intimidating and unfortunately a turn off to some? Some guys just don’t seem to want to tackle the intelligence challenge! But in those cases, they defintiely aren’t worth the time anyway. It’s sad that some girls feel the need to dumb themselves down to get attention. I’d like to think that that’s going a bit more by the wayside though, intelligence in women is receiving a much greater spotlight these days. Finally!
Chocolate-Covered Katie says
Just beware if you do a stevia version that not everyone will be a fan LOL. My friends spit them out! I was like, “Well, no more for you!” 😉
Ally says
Hey Katie!
these look amazing! How much stevia did you use in place of the brown sugar?
Chocolate-Covered Katie says
LOL I’m not giving out that recipe, because I was the ONLY one who liked it! Everyone else thought it was horrible!
Donna says
I think Stevia is one of those things like cilantro … there are some of us who find the taste of cilantro (and stevia) to be like soap. I read an article that there is a particular gene (?) that does make something in the cilantro (and I’m guessing stevia) taste very detergent-like!
Barefootcookingirl says
Gotta make these tonight! I’ve been making the black bean brownies for awhile and why couldn’t I think of doing a white version? I’m blonde, but that can’t be it, ………..I guess I only think of any white bean as dip? Which reminds me, I’m almost out of hummus…and Fudge Babies….my, my, cooking in the kitchen tonight…..barefoot. 🙂
Thanks Katie!
s says
these look awesome!
do you think i could use chickpea flour (mixed with water?) instead of garbanzo beans?
Chocolate-Covered Katie says
Maybe… I have no idea… but if you do try it let me know how it works! I really want to try subbing flour for the chickpeas in a future experiment.
s says
i’m on it 😀
margot says
pretty late reply…but any luck with the chickpea flour? i’m about to try the same thing!
Liz @ IHeartVegetables says
ahhh I totally knew girls in high school who would play to the dumb blonde thing. But I think they’ve grown out of it. Thank goodness! It drives me crazy! We ladies need to be proud of our intelligence! 🙂
These blondies look AWESOME! I can’t wait to try this!
Ella says
I am a “smart blonde” but lack common sense. Like I do some of the dumbest things/say some of the dumbest things ever but somehow I’ve made it 3 years into my premed degree haha. I do think some girls play it up.
Bahh those look so yummy!
Justeen @ Blissful Baking says
Oh my goodness, I absolutely LOVE blondies, but absolutely hate how high in fat, calories, in sugar they are! I am already in love with this smart blonde recipe. Can’t wait to try it!
McKella says
I’m not blonde, but I have my share of dumb blonde moments. Everybody does. For me, it’s usually an overabundance of booksmarts coupled with a lack of street smarts, but everyone has those moments where they don’t put two and two together.
Also, I love that my husband likes brainy girls. His biggest celebrity crushes are Ellen Page, Felicia Day and Emma Watson. He has a definite type I think.
Kelsey @ CleanTeenKelsey says
Katie, I am so excited to try these! My friend made some chickpea blondies once and they were so good! The recipe is really similar to yours, except hers had jam in them. I can’t wait to try your blondies. 🙂
qq:) says
what to do if i don’t have flax?
Chocolate-Covered Katie says
I’ve never made them without flax. But as I told another commenter, I’d love to know the results if you do try something else (like subbing crushed oats or subbing flour).
katy says
just a thought, the flax may be partially there as a vegan egg substitute (as is often the case) – so i would try using another egg substitute in its place. or maybe a combo of egg substitute and flour?
Chocolate-Covered Katie says
Update: quick oats work fine… and a few commenters say wheat germ works, too.
Cait @ Beyond Bananas says
Chick peas as an an ingredient.. what an awesome idea!!
Claire @ Live and Love to Eat says
I like being blonde and proving any of those stereotypes wrong!
Any suggestions for using garbanzo bean flour instead of chickpeas?
Chocolate-Covered Katie says
As I told another commenter, I’ve never tried these with flour in place of the beans. But I want to! I want to try spelt flour or maybe even ww pastry. If you do try it with chickpea flour, I’d be VERY interested to know the results! 🙂
Maddie says
I’ve tried them with spelt… delicious!!! YOUR BLOG IS AMAZING. thank you!
Sue says
I am the only one who will be eating this so is this freezer friendly if the sugar is Erythritol? How long in fridge and how long will it keep in freezer?
I can’t wait to try these having for dinner dessert tonight!
Alyssa says
I think girls think its “Cute” to act dumb… that doesnt last long though!!
These look great Katie, as usual!
Victoria says
I am a blond, and believe me I have seen some dumb people in high school. Sadly enough, It wasn’t limited to just blonds. On girl (brunette) said that she thought turkey “came from the ground” like a plant, not that it was an animal. She was also in AP English. Umm, if your going to act dumb, at least say something halfway believable.
Kayla (Little Miss Healthify) says
Oh yes, the “dumb blonde” in our grade was in my Honors classes with me. She just said dumb things to get attention. She said stuff like the “wood” thing you mentioned plus other annoying things! Hated it!
On a lighter note, these look DELICIOUS!
Kasey says
Can’t wait to make these!! 🙂
Alyssa Lemus says
I’m new to following your blog and not only do I want to thank you for making HEALTHY DESSERTS HELLO! but….thank you for including nutritional stats. Not alot of blogs do that they just portion control eat and eat healthy but I still believe calories matter because thats how Ive been able to lose 50 pounds and keep it off, now I am 110 and feel great! 🙂 Thanks a gain love your desserts!
Chocolate-Covered Katie says
Aw you are so welcome!
Amy says
These looks great! I can only hope Paris Hilton is only playing dumb.. And I don’t see why everyone doesn’t love nerds!
Chocolate-Covered Katie says
Honestly, I love nerds… maybe I’m weird, but intelligence attracts me! Like guys who know how to use proper grammar and use big SAT words without thinking (i.e. not just doing it to show off)? Way more impressive than a motorcycle ;).
Gen says
Can’t WAIT to make these!!! 😀 Great recipes!
And by the way, I agree with you on dumb blondes not being dumb. Its a stereotype and I guess some people figure that they’ll be more popular if they live up to it……but really do they want to be known as the airhead for life?
Pxoxo says
Yum can’t wait to try these! About the “dumb blonde” thing, even though I am a brunette and booksmart I often speak without thinking so I can come across as kinda stupid even though I get As all the time. I don’t try to sound dumb so while I do think some people purposely act dumb for attention, not everyone does if you get me. Love all your recipes btw!
Chocolate-Covered Katie says
Thanks! And oh goodness I definitely think EVERYone can sound dumb sometimes… me included! I only get annoyed by the people who sound dumb and are pretending!
Hannah says
Katie you are amazing. I wouldn’t mind if you moved to san francisco and just baked me stuff all the time, haha. Eh, those type of girls followed me to college. I go to fashion school, and some girls are just dense.
Chocolate-Covered Katie says
I wouldn’t mind moving to San Fran either! And now I have an offer of a place to stay? Watch out; I might just take you up on this ;).
Mari says
These look delicious! I bet the stevia ones wouldn’t taste like soap to me. 🙂
As for the “dumb blonde” thing, I have to agree with you. I think people are more likely to want to be around you if you’re a bit dim, because there seems to be this notion that smarter people will just sit around and judge you and your wits.
As a brunette who is constantly reminded of how smart she is (or at least, how smart people perceive her to be) I do admit to having said some purposefully dumb things to get a laugh out of people. But it’s not as though I want attention; I just want people to loosen up around me! I was once told by my friends that I was intimidating because I act too old for my age and that they get nervous when they speak with me, so I try to… tone it down, I guess? But I’d never go so far as to claim that I thought wood came from trees unless I was being facetious! I happen to enjoy my intelligence and integrity; it just doesn’t hurt to show people once in a while that I’m not an automaton. 😉
Chocolate-Covered Katie says
You have a good point!
Sandra says
I tried this recipe today but blending everything was a hassle since they are all dry ingredients. I added some rice milk in order to get the blender going. The result was pretty good, it tastes very good and I used stevia :p
Meghan says
I really want to try making these with just stevia. I saw above that you don’t want to give out that recipe, but I was just wondering if it changed he consistency a lot. I use liquid stevia extract so I’m not sure if it would be necessary to add something else to them for the missing sugar. Let me know what you think! Thanks!
Meghan
Chocolate-Covered Katie says
No clue lol. My stevia is dry. If you do try it, let me know what you did and how it worked! 🙂
Ragnhild says
Katie, Katie, where do you get your ideas? These looks totaly yummi, and i love that they are fudgey!
Haha, that girl in your class was smart! Boys seems to like us a little.. short 😛
Lauren says
I definitely agree some blondes definitely play up the “dumb blonde” for attention even if they are smart. I know that some people can just be really smart but lack common sense too.
Little Bookworm says
These blondies sound really interesting – love the idea of using nut butter and chocolate in them! For your ‘Hug a Vegan Dessert’ post, do pancake recipes count?
Chocolate-Covered Katie says
Of course!
Brandi says
I will definitely be trying these, is it possible they could be sweetened with brown rice syrup or would that be to mushy of a mixture?
I completely agree on your suspicion. Although I have met some people that can be a little slower(not dumb, but has those moments), but I’ve known girls with all different hair colors that are like that.
Chocolate-Covered Katie says
Hey Brandi! I would’ve thought it would be too mushy… but apparently a commenter after you said she did make it with liquid syrup (agave, if I remember correctly) and it was fine! If you do try it, let me know how it works out! 🙂
Jeanie says
Katie,
Yummo! Now, you are talking my language! I will switch up a little (because of food/diet restrictions) and then be able to eat these! I’m sure that they are good!
I agree with Emily K. You are a genius!
Emma (Sweet Tooth Runner) says
No joke, I am making these RIGHT NOW!! I’ll tell you how much I love them in a bit… 😀
Chocolate-Covered Katie says
Ooooo I hope you like them!!!!
Emma (Sweet Tooth Runner) says
Ohmygosh I LOVE them!! I’ve eaten sooo many already and they are YUMMY!! You are a GENIUS!!!! 😀
Chocolate-Covered Katie says
Oh my gosh are you serious?! You already made them?!? How are you so incredible, Emma? Really, how? I am so excited you liked them! You made my Wednesday 🙂 :).
Emma (Sweet Tooth Runner) says
N’awww you made MY Wednesday by creating these- they are SO delish!! 😀 <3
Lisa says
yum! I do like blondies, but i made some the other day and they came out so yucky. i felt so bad for wasting all that perfectly good flour and brown sugar!!
ill have to try your version- gotta find flaxseed first!! 🙂
Averie (LoveVeggiesandYoga) says
I graduated from h.s. at age 16, and from college at age 20 with a double major, magna cum laude, and I am blond 🙂
Blonds arent always dumb. 🙂
But…Sometimes it helps to get ahead by playing a little dumb in life…I really dont want to learn how to change a tire, and I will act a bit dumb and someone will help me is my logic. But I could do this if I was brunette or red headed. Wouldnt matter.
Sometimes it DOES help to use our femininity, which is different than “dumb-ness” to get ahead (much to the chagrin of feminists) but life is a balancing act….with food, exercise, vegan or not, acting dumb or not…to each her own. You have to use whatcha got 🙂
Beans in baked goods. Now that’s a move I still havent jumped on board with! I made white choc blondies last week. But they were not, ahem, “healthy” 🙂
Chocolate-Covered Katie says
Haha oh Averie, I agree with you! I really do love the fact that guys are “supposed” to be the ones to ask a girl out, and I like male chivalry, i.e. when they hold doors open, give you their coats…
Tricia says
Lol I like that too! You know the whole take-charge chivalrouse guy 🙂
Rosie Driscoll says
Anyone who believes in equal rights is a feminist, Katie! Chivalry is just good manners 🙂
Holly @ The Runny Egg says
Love the look of these blondies!
And chocolate chips are never “optional” — always required.
The Teenage Taste says
I can totally name a few girls like that at my school. They act stupid around guys to get attention, yet they are all in the Honors and AP classes. It’s totally weird. 😕
As for these blondies…YUM! I haven’t gotten a chance to try out black bean brownies before, but when I do I’ll make sure to try these blondies too! 😀
Ha…that rhymed! ^^^
Dawn @ Blonde on a Mission says
“Smart Blondes do Exist.” Like, amen! hahahhaa. These look absolutely amazing!
Alyssa says
Maybe you could call them Yumb blond(ie)s?
We had a girl like that in HS too, of course. She was actually a brilliant writer, but acted as if she didn’t know the color of an orange.
I wonder what she’s up to these days.
Alex@Spoonful of Sugar Free says
Haha….I love the bean in dessert kick! So fun 😉
And I also LOVE your new sugar-free diet tab 😉
Erika @ Health and Happiness in LA says
I think part of the dumb blonde thing is about making yourself unintimidating, on the idea that men don’t like a women who is smarter than them. Unfortunately that’s often true, but not always! The best guys think intelligence is hot.
steph says
i linked to this
http://stephanielives.wordpress.com/2011/05/19/cc-katies-blondies/
YUMMM
Chocolate-Covered Katie says
Aww thanks Steph :).
Mariah@ Apples"N" Oats says
these blondies look terrific..chickpeas=brilliant!!
I hate how some guys are so intimidated by succesful smart women..this isnt the 17th century!
Jenny (Fit Girl Foodie) says
Wow these blondies look so yummy. I’ve never baked using chickpea flour before 🙂
Katherine says
I completely know girls like this! It is one of those things that really gets on my nerves!
Elle says
OMG these look so good!! I can’t wait to make them soon. 🙂 One of my friends plays up the dumb blonde stereotype. It’s so ridiculous that some guys find that cute, ugh!
Shannon says
DEFINITELY agree that some girls just act dumb for the attention! I worked with a girl who was, basically, the poster-child for “dumb-blonde” (or “dumb bleach-blonde”) and the guys loved her. It helped that she also had plenty in the chest department and was super skinny…
Moni'sMeals says
I LOVE THE SOUNDS AND LOOKS OF THIS RECIPE! I look forward to making it. I might later in the day!
As a very smart blonde, uh-um! I can agree with you that there are most def some blondes out there who play with it. I Really cannot stand Jessica Simpson or Paris Hilton for that reason alone. But let’s take a look at the Kardashian’s… blah! Not blonde hair there but seriously the same behavior.
🙂
Lisa says
Yum! I love you healthy desserts 🙂
I think Allie from Live Laugh Eat just posted a recipe for chickpea blondies as well…
Stephanie @ StephSnacks says
I am making this recipe this weekend – hands down! I am so excited 😀 Thank you for sharing it! I certainly knew my share of ‘dumb blondes’, some which I felt were actually quite intellegent and others who…. well, you get what I mean 😛
J3nn (Jenn's Menu and Lifestyle Blog) says
Those blondies look delish! I totally believe when you say they’re healthy. 🙂
I went to the same school as Snooki. So I don’t think she’s a product of her NY environment, lol. NJ must change everything.
Ashley says
This looks AMAZING. However, I’m wondering what the flax is being used for. Is it like a substitute for egg in this recipe?
Chocolate-Covered Katie says
Honestly, I added it in because I’d *just* bought flaxmeal for the first time and didn’t know how to use it… but I’d heard of people putting it in gluten-free baked goods a lot, and my batter seemed to need a little something to replace the flour I wasn’t using. I have no idea if it truly needs to be there, but it gives good omega threes to the blondies! 🙂
Kellie says
i saw your post yesterday about featuring other blogs; i don’t have a blog of my own, but i love creating my own vegetarian/vegan recipes and i whipped up something yesterday that was just too good not to share. i plan on having this for breakfast every day until. . . FOREVER! plus it’s super chocolatey, so i know that’s right up your alley!
3/4 to 1 c. plain unsweetened soymilk (i’m sure you could use any flavor)
1/2 banana
1/2 c. chocolate soy ice cream (again, i’m sure you could sub whatever kind you want)
1 T. peanut butter
1 T. unsweetened cocoa powder
1 scoop (~15 g) plain soy protein powder
blend it all up in the blender, and try not to drink too fast!
i figure it’s all pretty healthy (even the soy ice cream isn’t THAT bad) and it clocks in at 400ish calories! 🙂
and these blondies look delish!
Chocolate-Covered Katie says
That sounds awesome, Kellie! And hey, just because you don’t have a blog doesn’t mean you can’t be featured. If you ever want to take a photo of your delicious breakfast, just email it to me and I’ll post it (along with a link to your comment so people can see your recipe).
In any case, thanks for sharing! 🙂
Tori (Fresh Fruition) says
These look so yummy! I need to try these! I’m loving your recipes!
I just made muffins following your recipe! They were SO GOOD!
Here’s the post it’s in: http://freshfruition.com/2011/05/18/yoga-and-trader-joes-impressions/
Tamar says
these are in the oven right now! I actually subbed a mix of maple syrup and brown rice syrup for the brown sugar. I will let you know how they turn out. Thanks Katie 😉
Chocolate-Covered Katie says
Oooh do let me know how they worked… a lot of people have been asking if a liquid sweetener would work!
Tamar says
they came out great! I used about 2 T of brown rice syrup and about 1/4 cup maple syrup. They weren’t too sweet, just right. I also subbed creamy almond butter for the peanut butter. I might’ve added a little more than 1/3 cup of chocolate chips, though 😉
Chocolate-Covered Katie says
Wow, I’m so excited they worked with the liquid sweetener and weren’t too gooey!! 🙂
Shannon S. says
These look so good! Question..do you think I could make these using garbanzo bean flour? I just bought some of the flour, but have no actual chickpeas lol. If I used flour instead do you think I would have to add more liquid?
Also, I saw in one of the comments above that you are writing a cookbook? I AM SO EXCITED. I love your blog, and my fiance always makes fun of me because I always tell him that I wish I could run into you when we go to Dallas! I started reading your blog when I first went vegan and was recovering from an eating disorder, and your spin on healthy eating is such an inspiration!
Chocolate-Covered Katie says
Aww aww your comment made me smile so much!
I have run into readers before… usually it’s when my hair is at its messiest and I have zero makeup on ;).
Shannon S. says
And I just saw above that you already answered my question about the flour..oops! 🙂
Ashley says
These look amazing! Can’t wait to try!
Ann Claire says
These look so good! I’ve wanting to try baking something with beans, but I’ve been too scared. I totally am going to make these though!
As for the dumb blond thing, I think some people do act stupid and say stupid things just for attention. However, some people just say dumb things without realizing it. I’m not gonna lie I’ve say some pretty stupid things without thinking. For example, one day we were working on something in English class and I turn to my friend and ask “What’s that literary device where ya know you like picture an image in your head?” Friend: “you mean imagery (with an omgosh did you seriously just use the word image when trying to remember the word imagery look on her face)?!” We then both started laughing.
But, I guess the difference is if you do stuff like that all the time. Some people definitely do it for attention. Others just don’t think.
sarah marie says
I made these today! AMAZING! I mixed them in my KitchenAid stand mixer and it’s crazy how with no real ‘wet’ ingredients it still ended up goopy moist batter. Mmm. I used a little less brown sugar than called for… next time I’ll try stevia! This recipe totally made my day.. thank you yet again Katie. 🙂
Chocolate-Covered Katie says
Your comment made MY day!
Emilia says
These look delicious– and high protein, too! I’m not doing sugar or wheat right now, so I love that they don’t contain both. How much stevia did you use in place of brown sugar? I have no sweet tooth what so ever, so I can totally handle the “soap taste” 🙂 If a PB and chocolate tooth exists, then yes, I do 🙂
Beth @ naturallyyoursbeth says
I love blondies!! I also hate when girls dumb themselves down for guys…it’s so stupid. I wish girls would just be proud of how smart they are. You can be smart, pretty, and anything else you want to be and shouldn’t care how that makes you look to guys!
Tricia says
Lol I do have my moments of dumbness, but i’m far too competitive to intentionally act dumb ;). I’ll def have to make blondies soon though 🙂
Moni'sMeals says
I made these! I changed em just a bit and I AM HOOKED. Can’t stop! They took like 5 mins to whip up too. Thanks Katie!
xo
Chocolate-Covered Katie says
Oh my gosh, yay yay yay! So excited! 🙂 So honored you tried them!
Stephanie says
I have chickpea flour in my pantry. But unfortunately I still have to wait to make these as I’m going out of town. Saw on Twitter there will be a Snickerdoodle version? Outrageous, will bookmark and make both versions. I’m so glad I found this blog!
Stevia is interesting. Personally, I also think it tastes like soap, but others I know can taste the sweetness in it.
Chocolate-Covered Katie says
Yes, there will be a snickerdoodle version… if I can stop eating the batter long enough to take a photo ;).
Elise says
These were sooooo good…I don’t think I’ll ever make regular blondies/brownies every again…
Chocolate-Covered Katie says
I’m so super-excited you made them!!! 🙂
Tara says
YES YES YES Katie I love you more and more each day and I’ve never really met you. Why are you so brilliant!? I can’t wait to try these out!
I hate when people play dumb to get attention or to get what they want. It really drives me crazy! I don’t know many dumb blondes thankfully though, so I don’t have to deal with it!
Chocolate-Covered Katie says
We should remedy this. Let’s have a meet up. Bring chocolate! 😉
Laura says
Garbanzo beans are such an interesting ingredient! When I have some free time, I am planning on making some of your recipes! They are all so creative and look delicious!
McKayla @ Green Groats says
Katie, those looks amazing…I’ve been eating lot’s of beans lately, and I’m just loving how versatile they can be!
You are so creative 🙂
Heather @ kissmybroccoli says
Hummus blondies! Haha! Love it! These look great Katie! I just saw Christin (from purplebirdblog) bake up some dessert hummus balls the other day and these look around the same lines! Can’t wait to give them a taste!
Chad @ thebreakupnote says
Another brilliant baked good from a brilliant baked good baker. Just sayin’ 🙂
Kate (What Kate is Cooking) says
Whenever a recipe says chocolate chips are optional, I take that to mean ‘double the amount’ 🙂
Chocolate-Covered Katie says
LOL! Oh my goodness, did you go into my mind and read it? 🙂
Jenna says
Hey Katie! Is there another machine I can use instead of the blender?
Chocolate-Covered Katie says
Hey Jenna,
Do you mean like a food processor? This definitely would work in a food processor. You *might* be able to use a magic bullet… but it might not be powerful to get it smooth enough (and you’d have to do it in batches).
Anonymous says
We made these tonight in a Magic bullet. We had to add some water to get it to blend, but they turned out so great!!! Thanks Katie for the fantastic recipe!!! I’m super-excited about the cookbook!!!!
Chocolate-Covered Katie says
Thank you so so much! And I’m so glad they actually can be made in a bullet… I kinda love that thing (ok, more than “kinda”). It’s so easy to clean!
Anonymous says
I make mine in a magic bullet. I put all the “wet” ingredients together (beans, oil, vanilla) with one to two extra table spoons of almond milk. They come out really good. YUM.
Rebeka says
I think a lot of the time men want a women who they can “take care” of, in a way. They can’t take care of an uber smart chick in the way they can kind of take care of the “dumb blonde” who needs them because the’re kind of ditzy, I think a lot of men want to be needed and they have some sort of manly instinct that makes them want to “take care” of the one their with (I don’t know if take care of is the right term, but I hope you know what I mean). Ditzy blonds, though, are also super cute, so it’s kind of a win win for the guy (they get to be the provider to the pretty girl). I know it’s harder for me to make a connection with most guys after telling them I’m in law school and whatever, but it’s much easier when I’m just the fun, blonde girl at the bar or wherever.
BroccoliHut says
Yee-haw! Another excuse to eat chickpeas!
Alexa @ SimpleEats says
You’re a freakin’ genius. Nuff said.
kaila @ healthy helper! says
These look AH mazing! I love the protein boost from the booty beans (what I call chickpeas!!!)! And yes I totally know girls that act fake and change them selves just to fit in or impress a boy. It’s one thing that completely irritates me! Just be yourself people! You’ll be much better off if you do!
Catt says
Just letting you know that i love your blog and all your awesome recipes!
Chocolate-Covered Katie says
Awww this made me smile so much!
Crystal says
Okay, I guess I thought I’d get a short answer on twitter, haha. Can I use agave nectar in place of sugar? I really want to make these (and eat them) soon! Your recipes are the best and the photos are awesome…cookbook quality in my opinion 🙂
Chocolate-Covered Katie says
Haha I’m way too verbose for twitter! I haven’t tried this with a liquid sweetener, but I know that two people were trying it out yesterday. I am waiting for their responses on whether or not it worked, so I’m still not sure yet!
If you try it, let me know how it works! 🙂
Ginger says
I used Agave in my version. I used some other stuff too (I’ll detail in my own comment) but next time I’d probably just use 2-3 Tbsp of Agave instead of the sugar and keep everything else the same.
Sam says
This is genius! I can’t wait to try. Can you make these blondies using garbanzo bean flour? I bet they would be just as delicious.
Chocolate-Covered Katie says
Hey Sam!
As I told another commenter, I’ve never tried these with flour in place of the beans. But I want to! I want to try spelt flour or maybe even ww pastry. If you do try it with chickpea flour, I’d be VERY interested to know the results!
Kelsey @ Snacking Squirrel says
i’d be a complete fool if i didnt bookmark these! omg i wanted to tell you that i had a dream last night about your carrot cake in a bowl!! not kidding!!! its probably because i havent made it yet and its a sign that i need to…and clearly my brain hasn’t let that deliciousness go from its memory lol!
xoxo <3
Chocolate-Covered Katie says
Awww lol too funny! I wonder if we can actually taste things in dreams…
Merrie@ Strawberrylaces says
Oh me gosh, you have me drooling everyday! I have to make these asap.
PS- love your writing style!You are just too cute and funny 🙂
Chocolate-Covered Katie says
Aww thanks! 🙂 🙂
lindsay says
i couldn’t comment on your last post but had to tell you to totally go for snickerdoodle blondies or even BUTTERSCOTCH! mmmmm!
Chocolate-Covered Katie says
Mmmm if only I knew where to buy vegan butterscotch chips!
Kellie says
for everyone who didn’t have flax:
neither did i, so i used plain soy protein powder. i only used one 15 g scoop though (about 1/8 c.), and i also didn’t have an 8×8 pan on hand, so i spread my batter into a 9×13. they were thinner, but they still didn’t fill the whole pan. i baked for 20 mins instead, cause i didn’t want to burn them, and the end result was kind of like a warm melty blondie pudding that i spooned into a little bowl. i really enjoyed it, but then, if you use the full 1/4 c. of soy protein powder, and the correct pan & baking time, i’m sure they’d turn out just like the originals!
Chocolate-Covered Katie says
Awesome! Thanks for letting me know… a LOT of people have been wondering about the flax! 🙂
Christin@purplebirdblog says
Katie, we are on the same wavelength!!! I made chickpea based cookies last week and posted the recipe… check out my baked dessert hummus balls!! Great minds think alike! 😉
Odette @ theonlyplanetwithchocolate says
Oh….my….GOODNESS! I made these last night and let me tell you, it took all of the willpower I had not to eat every last bite! I was so nervous to taste one after they came out of the oven, but I should know by now that you wouldn’t endorse anything less than delicious! I’m taking them to my boyfriend’s totally-not-vegan family this weekend and am going to make them all try it because honestly, they are so good 🙂 Thank you Katie! Another winner for the books.
Chocolate-Covered Katie says
Odette! This comment made me sooooo happy! *happy dance* 🙂 🙂
pawsitivelife says
I love making blondies but I never thought they could be healthy-ish! Thanks for the idea I am going to revamp my recepie
Gloria says
I made these as soon as I got home from work last night and OH MY GOSH they are amazing! I was out of flax, so I subbed in brown rice protein powder – LOVE! and used Barney Butter instead of peanut. Half the pan is gone… and I’m single… and live alone 😉
Chocolate-Covered Katie says
Oh thank goodness… this makes me feel better about eating 1/3 of the pan of snickerdoodle ones I just made ;). Life is short. Eat as many blondies as you can!
tina says
These look amazing! I can’t wait to try them with chickpeas I never thought of incorporating them into desserts. Very clever.
Hannah says
Wow, these look insanely delicious. I love blondies so much!
Do you think that almond butter work OK as a substitute for peanut as I’m intolerent?
xx
Chocolate-Covered Katie says
Yes!! 🙂
I know someone even used Barney Butter.
Marsha says
I just made these and I think they are going to be a favorite! The one thing that bothered me was the overpowering flavor left by the ground flax. Is that put in there for any reason than to up the healthiness factor? If I leave it out, should I sub in some flour?
Thanks for all your recipes and ideas. I love them.
Chocolate-Covered Katie says
Yes, maybe try subbing in flour… I just added them in for extra omega 3s and for something to bind. If you try it with flour, let me know what you think! Other ideas I had include crushed oats and protein powder (which two other people said works well).
Marsha says
I tried it with semi-ground oats and it worked out just fine. Ya know, getting an e-mail that said you had replied to my comment was kind of like getting an e-mail from a celebrity! Thank you for taking the time to give your input.
Arin says
I made these tonight and they were excellent. Even my non-vegan friend had two.
Chocolate-Covered Katie says
This makes me so happy! 🙂 🙂
Megan@eatmybeets says
woowww Those look so good! Definitely saving these for my “to make” list! Thanks so much for the recipe!
Gena says
I’m late to the party, but these do indeed look amazing!!
Nichole (Flirting with Food Fitness & Fashion) says
I made these at 11pm last night! haha I just posted about it! I used nunaturals vanilla stevia and loved them… mine were a little dry but almond milk helped 🙂
Maureen says
I just made these. Oh my YUM!!!!!!!!!!!!
joanne says
hi there katie! do you grind your own flax seeds or do you get them already ground? i have flax seeds in my supermarket but they’re the whole ones.
Chocolate-Covered Katie says
Hey Joanne!
I bought flaxmeal (so it’s already ground). I got a big bag for $3. But I don’t see why you can’t grind your own!! 🙂
joanne says
thanks! they don’t sell flaxmeal here (aww) so i think i’ll grind my own <33
Mellie says
Oh, i totally agree with the blonde thing, I know a couple of blonde cheerleaders who are in pre-ap classes, but they act sooo stupid. And i want to say “youre not cute you’re just STUPID!”
mercedes. says
i absolutely love chickpeas, and i’ve been drooling over these since you first posted the recipe. i just now got around to making them, and i thought they were a little too gooey and sweet… then i realized i forgot to add the ground flax. but i’ll definitely try again tomorrow. thanks for the recipe! 🙂
Chocolate-Covered Katie says
Also, if you don’t have flax, another reader said they work with crushed oats… and two have used protein powder!
Emma says
Ok, I am almost the 200th person to tell you, but you’re a genius! My whole family loved these, and we’re not even vegans!
Thanks CCK!!! 🙂
Hawai'i Leah says
AMAZING!! I’m a true blonde and truly addicted!
I made them with a little less than a 1/4 cup brown sugar and then 2 tsp. stevia powder. Sweet and didn’t take like chemicals 😉 Also, instead of straight peanut butter, I used my own “Almond Butter Whip” (1 part almond butter to 1 part unsweetened vanilla almond milk whipped up in a food processor. 1/2 the fat and calories and simply glorious in anything you use it in!).
Next I’ll be trying the Snickerdoodle Blondies 🙂 Thanks for the amazing idea!
-Hawai’i Leah
Chocolate-Covered Katie says
Mmm your almond butter sounds yummy!
Mary says
Just made these. They are INCEDIBLE!!!! I’m bringing them to a party tomorrow, but I’ve already eaten so much that now I have to make another batch!
Msdrmatchrldy says
Just made these and they smell amazing. In case you have anybody trying your recipes as part of a weight loss plan, I figured out the Weight Watchers points – an 8×8 pan if cut into 9 pieces are 6 points each and 4 points if you go small and cut into 12.
Next time I may try the almond butter idea, that sounds super yummy.
Thanks for what seems to be another amazing recipe.
Chocolate-Covered Katie says
Ooo I hope you like the taste as much as the smell hehe!
Msdrmatchrldy says
I actually think they are very tasty. My husband on the other hand used the word “weird” to describe the taste. I’ll be making them again, but they will be mine all mine.
Chocolate-Covered Katie says
Haha I have so many recipes like that… my friends don’t want any, so I get it all for myself. Muahahahaha :).
Lauren W says
Hi Katie! I made your blondies tonight. I used 1/4 cup of white sugar and 1/2 cup maple syrup for the rest. They were great and had a wonderful maple flavor. My post with the full recap should be up tomorrow 😀 Thanks for the wonderful recipe! Would it be alright with you if this was my featured post?
Chocolate-Covered Katie says
Aww yes ma’am, I’d be honored if it was your feature! So excited to see your post tomorrow! 🙂
Kathleen @ KatsHealthCorner says
Ohmygosh!!!!! These are INCREDIBLE!!!!!! Katie, you are absolutely amazing! 🙂
Amanda says
Finally got to try these blondies and all I can say is Yum Yum. I’m totally addicted, super-happy their healthy and even my kids are liking them. And yes, I did tell them what they were made of…. after they tried them first. These are going to be a permanent addition to my treat recipes. Keep ’em coming, Katie.
Chocolate-Covered Katie says
🙂 🙂 🙂
Charissa says
Once I’m home I am dying to make these…you’ve done it again Katie!
Babs says
Made them in individual casserole dishes and the husband loved them. They didn’t cook as well in the dishes, so he named them blondie pudding. He was SHOCKED when I said there were chickpeas in them 😉
Chocolate-Covered Katie says
Blondie pudding sounds incredible! Ahh I want some! 😉
Kelsey @ Clean Teen Kelsey says
I would be curious to hear what you used for the stevia version! I kinda would rather use stevia instead of 3/4 cup brown sugar. What measurements did you use?
Chocolate-Covered Katie says
I’m not going to list the amount I used because it’s a lot less than many people would find tasty, and I don’t want to mislead anyone. You’ll have to experiment to find an amount that tastes good to YOU ;).
Bella says
These look amazing! I just put a tray of them in the oven! Only changes I made was adding a small handful of oats and subbing the brown sugar for coconut sugar!
They are for a 5yo birthday party, will update on how the kids like em!
(the chickpea’s are going to be my lil secret! 😉 )
Chocolate-Covered Katie says
Aww! 🙂
Bella says
They kids politely didn’t like them, but that was fine because the Dad and I scoffed them!
They had a slightly unusual texture, but I suspect it was my fault, so I will definately be trying these babies again!
🙂
Sonia @ Master of Her Romaine says
I’m making these right now for the first time! I’m just subbing chia for the flax because my flax seeds are whole and they won’t grind in my processor!
Chocolate-Covered Katie says
Ooh let me know how it works with the chia… I know another girl said it worked well for her… I really want to try it!
Katie says
Made these tonight! I had to add a little hemp milk to get the batter smooth, but they taste awesome! I used stevia, and I like the soap taste. 😀
I can’t believe that chickpeas turn into floury goodness!
Chocolate-Covered Katie says
Haha I’m glad I’m not the only one! 🙂
Beth says
I made these the other night and they turned out great, though I overcooked them a bit. I didn’t tell my husband what was in them, and he loved them! 😉 Next time I’m using chocolate peanut butter!
Sarah says
Kind of made these, haha. I only had 1/2 cup of white beans (leftovers) so I reduced everything so the proportions were still correct. Didn’t use nut butter or apple sauce because I didn’t have any, but I added some veg oil. And then I cooked them in the microwave for about 3-4 minutes on 50% power. It (because I didn’t want to share) came out really well in the microwave. It was fluffy… which I don’t think was the goal, but regardless it was a tasty sugary treat.
Chocolate-Covered Katie says
I never thought to cook them in the microwave!
Sarah says
They need some work when you try to cook them that way, haha… But better than heating up an oven in 80 degree weather!
Vanessa says
You’ve got it!
(About both your blondies (mmmm) and your blond theories) Being blond myself, I will attest.
I’ve been there and done that. But I stopped the first year of high-school. The boy that I had a crush on had a crush on my A+ brunette best friend. And that’s probably the reason why I liked him, because he was deep. He liked her for who she was. Long-story short, she did not like him in return (I still can’t get over it, it would have been perfect), I embraced my nerdy, perfectionist, creative ways, we became friends, I outgrew my crush & we all live happily.
Although my blond hair is not as blond, I’ll always be thankful for him. For inspiring me to embrace being myself. Because there’s no better feeling in the world than when you are completely honest with someone about who you are, and they like you anyways <3
But then again, whether you label someone "dumb" or "smart" all depends on what you want out of life. 🙂
Thanks again, your recipes are awesome 🙂
Elise says
Mmmmm I made these again with coconut butter and reduced the sugar by a couple tablespoons. SO delicious! They came out a bit drier than they did when I used peanut butter but they also held up better. I really really really like them.
PS, your blog has really helped me in recovering from my eating disorder 🙂 I don’t count calories anymore (or at least I try not to…some numbers are just programmed into my brain), I don’t feel as guilty about food, and I think overall I’m making better and healthier choices. So thank you, Katie 🙂
chocolate-covered katie says
Wow, thank YOU, Elise, for such a meaningful comment. It really made me smile. And I want to try these with coconut butter so much… and now I’ve run out of peanut butter (horrors!), so I might just have to do that soon ;).
Amy L. says
OMG I finally got around to making your blondies and they are AMAZING! I am totally in love. Thank you for this wonderful recipe!
Jessica says
Love in the form of a baked good! I can’t believe this is good for you!
Jessica says
Oh, and neither can anyone who I served it to!
I’m making these again Monday and bringing them to a Memorial Day party. Wish me luck!
Keri R. says
Hi Katie! I just made the blondies and I feel like they have a weird taste to them. I think that it is because of the dairy free chocolate chips that I used. Could you maybe do a post about vegan chocolate chip options and what your favorites are? Pretty please!
Chocolate-Covered Katie says
For me, I usually use unsweetened ghirardelli discs. But when I’m baking and others will be eating what I make too, I use Whole Foods brand or Enjoy Life mini chips… of course, if you don’t like the vegan chocolate chips your local store sells, you can always buy a vegan chocolate BAR and cut it up into pieces!
Also, I recently got a pingback and was reading the girl’s post… turns out, she says ghirardelli semi-sweet choc chips are vegan: http://veronicascornucopia.com/2011/05/23/vegan-dark-chocolate-cake-pops/
Ali says
I just made these! I made them a little different but I just had one straight out of the oven and it was really nice!
I used mostly apples instead of peanut butter (didn’t have apple sauce so just sliced an apple and softened it in the microwave before blending into the mix), with just one spoon of peanut butter. I used rice flour instead of flax and added lots of cocoa rather than chocolate chips – I know it’s weird but I don’t like chocolate chips! it’s just not the same as making the whole thing chocolatey! so I guess they were more like light-brownies than blondies…
they only needed 30 minutes in my ridiculously hot oven, in fact they were starting to look burnt on top by then! luckily they don’t taste burnt. they are VERY fudgey on the inside! anyway enough talk, I’m gonna go get another one!
Chocolate-Covered Katie says
No chocolate chips? LOL well, as long as you like chocolate ;)… your brownie version sounds really yummy!
Susan says
Oh. my. gosh. Just made these.. they are HEAVEN!! I used oat bran instead of ground flax. and used applesauce instead of natural pb. Next time I think I might include the pb! 🙂
Haley says
Oh my goodness! So I just made these today and they were deliciousssssss. These were my sister’s exact words: “These are better than regular cookies!”
Congrats on another great recipe!
Chocolate-Covered Katie says
🙂 🙂 :)!
Bella says
Just made my second batch and they came out even better than the first!
Here’s a lil pic of my effort!
file:///C:/Users/Bella/Pictures/2011-06-01/168.JPG
Chocolate-Covered Katie says
Hey Bella! Unfortunately, your link doesn’t work for me… maybe because I’m not authorized to view the photo or something? But I’m so so excited you made them!
Bella says
Oh rats! I’m such a computer idiot! Without photo evidence I still promise they were yummy!! 🙂
Chocolate-Covered Katie says
🙂 🙂
Meredith says
I made these and the snickerdoodle blondies and they were both SOOOO delicious! I subbed stevia for part of the brown sugar, and it was fantastic. I literally ate about 1/3 of the pan yesterday – though to be fair, not in one sitting 🙂 Thanks for another great recipe!
Megan says
Do you think these would work with white beans instead of chickpeas?
Megan says
Just kidding…I just saw your note on the recipe!
Megan says
My blondies are in the oven as we speak (type)!!
KT @ VegBergers says
So I made these last night and they are PERFECT. I have already eaten about half the pan. SOOOO moist and delicious. Thanks Katie!
-KT
Chocolate-Covered Katie says
Thank YOU for trying them! It really makes me happy when people try my recipes!! 🙂
Quix says
Those look amazing. 🙂 I have a gigantic can of garbanzo beans that I was going to make hummus with, but buying it at the store is so much easier. They may be destined for blondies now!
Also, I’m a brunette, but I’ve had so many blonde moments that people used to accuse me of having blonde roots…
beccah says
cck,do you know if I can a sub another sweetener in place of the brown sugar {i dont have any}was thinking of using a syrup type liquid sweetener but dont know how much to use without screwing up the recipe.thanks!
Chocolate-Covered Katie says
Hey Beccah,
Other readers have used agave or maple syrup and been just fine! I would’ve thought they’d be too gooey, but apparently it works. I think they just use the same amount. If you try it, let me know how it goes! 🙂
(Oh, you can also sub white sugar)
beccah says
nope,i just added 1/2 c of soy milk to the batter to thin it out a bit i actually use pancake syrup {ys its unhealthy} b/c we dont have maple and honey is expensive and i thought molasses wouldnt be sweet enough. lol tastes the same as maple,ended up using 1/3 c.they smell amazing!!!!!!!!!!!!!youre a genius.
Chocolate-Covered Katie says
Ooh I hope you love them!
🙂 🙂
sarah says
i made these as 24 minis using a mini muffin tin!
substitutions i made:
– protein powder instead of flax
– 1/2 cup brown sugar plus 1 tbsp stevia instead of all brown sugar
– 2 tbsp pb plus 2 tbsp unsweetened applesauce instead of all pb
worked great!
mine turned out more like very soft choc chip cookies instead of gooey blondies, totally delicious!
my dad who doesn’t like chickpeas couldn’t even tell they were in there!
Chocolate-Covered Katie says
Oh my gosh, I just made mini muffins a few days ago, too! I love your idea to add protein powder!
lian says
oh dear.
i just ate … pretty much the entire batch, save for 3 small square that i have to give to some friends whom i promised. but… WHOOPS!
they were delicious 🙂
Chocolate-Covered Katie says
🙂 !!! 🙂
Zoe says
Thanks for the blondie recipe! I used white kidney beans instead. Then substituted 1/4 cup agave and used carob chips. I then topped it off with a thin layer of “chocolate frosting”… (which is equal parts of maple syrup and unsweetened cocoa powder)… cut them into small pieces, wrapped up individually and put them into the freezer. When I get a cakey chocolate craving, I grab one from the freezer and it satisfies my cravings… My husband doesn’t like them, so that means more for me!
Chocolate-Covered Katie says
“More for me” is always a good thing :).
Val says
First of all I LOVE chickpeas, probably more than I should. So I couldn’t wait to try these. I finally got some chocolate chips and then it had to be done. I followed your recipe pretty closely accepted I only used half the sugar and found they were sweet enough. These were so good. I may have eaten them all in like two days. Oops. Mine dissent quite look. As great as yours but they aure tasted great. I also only got 12 servings out of it. Not sure how you could 20 (bite size blondes???).
Chocolate-Covered Katie says
Hmmm… I think I get 16 when I make them… something like that. It’s always hard to tell because people cut different sizes. So glad you liked them! 🙂
Lucy @ Porridge and Parsnips says
Just put these in the oven, hoping everyone likes them! If not I’ll just “have” to eat them all myself! Made quite a small batch anyway as the batter was so good I couldn’t stop eating it off the spoon!! Yum, thanks Katie, fantastic recipe yet again! 😀
Amanda says
Love these & I don’t even like chickpeas, have made them twice. 1st time with the brown sugar and 2nd time with 2 TBSP of brown rice syrup & a little liquid stevia. I didn’t think I’d like it this 2nd time b/c I could taste the stevia in the uncooked version, but once cooked I liked it just as well. My kids loved them too. I’m eager to try some of your other recipes! 🙂
Chocolate-Covered Katie says
Aww! I’m so excited y’all liked them! 🙂
Dona says
I just tried these and might be in love! I have a sweet tooth, so I may add a little more sugar next time, but these are delicious! I’m not vegan, but I love eating healthy. Your recipes seem so exciting because they are real foods, not imitation foods. Thanks for all your hard work. This 40-something loves learning from a 20-something, it makes me feel hip!
Chocolate-Covered Katie says
Aww :).
Some of the best advice I ever got came last year, from a 14-year-old! I guess different generations have such different experiences that we can all teach each other!
Aly says
Hey Katie,
You’re right, these ARE genius, that’s for sure! I made them for a friend’s birthday, she is newly vegan and I knew she would just love vegan blondies. I didn’t expect them to be this good! I mean, I trust you, but they’re AMAZING.
I didn’t have flax so I ground some oats and subbed 1/4 cup for the flax. They were perfect. I experimented with some changes in a second batch and will post the recipe on my blog next week. And of course I will sing your praises and link back. :o)
Thanks for the great recipe!
Aly
Aly says
Weird, awkward smiley up there?! 🙂
Chocolate-Covered Katie says
Aw so excited y’all liked them!
Elise says
I just made these, the boyfriend wanted something sweet, but I accidently put dark brown sugar in so they’re not really blonde anymore!! I haven’t tried them yet but I’ll let you know if I haven’t ruined them!
Chocolate-Covered Katie says
Dirty blondies? 🙂 🙂
Jeska says
I AM FINALLY GETTING A CHANCE TO MAKE THESE.
My friends are coming around on Sunday, and as three are vegan I’m getting my vegan on. I am determined that these will be the thing people remember.
I just have a few questions if that’s okay?
What kind of peanut butter do you use, smooth or crunchy?
This is going to make me sound ridiculous… I’ve never even heard of ground flax. I’m from the UK, maybe that’s it? *is ashamed* Is it like flaxseed? If I sub it with flour, do you think I could use gluten free (possible coeliac friend)?
Again, being British and annoying… what’s the difference between baking powder and soda? Is baking soda bicarbonate of soda?
Thank you if you reply- I am realy excited to make this recipe. HURRY UP AND BE SATURDAY, I WANT TO BAKE.
xxx
Chocolate-Covered Katie says
Hey girl!
I use smooth pb (make sure it’s not unsalted). Flaxmeal is just ground flaxseeds, but you can sub quick oats (if you use gluten-free oats or flaxmeal, the bars are gluten-free). And the recipe calls for BOTH baking soda and baking powder, so you’ll need to use both. Bicarbonate of soda is baking soda. Happy baking! 🙂
Jeska says
Woooo I’m making these tomorrow! I bought smooth unsalted peanut butter, ground flaxseed and both of the baking things.
Although there is one slightly odd thing I’m doing- using carob chips instead of chocolate? Have you ever tried carob? Will it work? If they’re disgusting I’ll bin them and chop up dark divine chocolate instead, but I’ve had carob-y stuff before and it seemed okay.
I AM ACTUALLY SO EXCITED. xx
Chocolate-Covered Katie says
I’m sure carob chips will work fine in the recipe… if you like the taste of carob, you’ll be fine. So, taste the chips first.
I have tried carob… it’s ok, but not as good as chocolate ;).
Jeska says
*UPDATE*
Mine look absolutely nothing like yours 😀
Well okay, they do a bit- I think they’re darker because of the peanut butter I used. Plus I had to alternate between a stick blender and a liquidiser (-.-) because of our lack of equipment :L
However, the fact that they taste absolutely amazing makes up for it. My parents who are devoted to meat and equate vegan food with grass made me take the tray away so they would stop eating them. I am so happy- having one for dessert tonight and am looking forward to it!
You are a genius Katie, hehe. I keep meaning to ask- on average, how many ‘goes’ does it take you to reach a final product? Do you end up with fifty batches of cookies sitting around or do you just do it once and go “Damn, I like that a LOT”?
Thank you for the amazing recipe! xx
Chocolate-Covered Katie says
Oh it definitely depends! I think these blondies came together on the first try, as well as the cookie pie and snickerdoodle blondies and dips. Same for the single-serving cupcakes… but the healthy chocolate chip cookies took three or four tries, and the brownies took about a million!
Usully I can get it in two: I’ll taste the first batch and say, “This needs ______ and _____ to taste good.” Then, for the second batch, I’ll add those :).
Ali McClure says
This is exactly right Katie! Girls do that when they think people expect them to act dumb. It’s like they’re afraid to sound as intelligent as they really are. I’m on vacation and came across your website through stumble upon. I can’t WAIT to try all your recipes. I’m always trying to make healthy choices. You are too cute!
Chocolate-Covered Katie says
I’m so glad you found me, Ali! 🙂
Chocolate hugs!!
Courtney G says
I just made these using whole wheat flour and they turned out wonderful! I can definitely taste the nutty-ness of the whole wheat but I love it! Thanks for a great recipe! I’m gonna go cut myself another BIG piece! 🙂
Hawai‘i Leah says
Question: How do you do your nutritional information calculations? I have used Spark People’s recipe calculator but I feel like it is not accurate most of the time….any suggestions?
Chocolate-Covered Katie says
LOL sorry I can’t be more helpful… but I just use the old fashioned calculator! I don’t have a special website or software.
Meredith says
I made these and the raw dough was so delicious I couldnt stop eating it, yummm!!!!
Lauren Korso says
I didn’t believe it until I tasted one for myself. These are AMAZING!!!!
You cannot taste the beans at all. I have had black bean brownies before, and they were horrible. But these are SO good!
Whitney Carlson says
I’ve been reading your blog for a few months now, and finally had a free weekend to bake! I made these and the snickerdoodles right in a row so I don’t have to wash my food processor twice- I loved them both! There is no way these are going to last around here, so I’ll have to make a double batch of each again!
Chocolate-Covered Katie says
So so so happy you liked them so much!
The Teenage Taste says
Just ate one hot out of the oven! DELICIOUS!
Thanks Katie! 😀
Chocolate-Covered Katie says
Thank YOU for trying them!!! 🙂
amber says
I just made these tonight and they taste delicious! Thanks for the great recipe Katie. I used coconut sugar and they came out perfect.
As for blondes I was one (my hair has grown darker over the years) and I never acted dumb to get attention; many people assumed I was dumb because of my hair color. Starting in middle school, into high school, college and and even into law school dumb blonde jokes followed me. Eventually I started dying my hair darker. I recall quite vividly in law school a male classmate who I didn’t know very well knocking on my head and shouting “Hey blondie anything in there?”. It’s a relief now that my hair is darker. I’m also a feminist and feminism has nothing to do with men holding doors open for you or changing tires. Feminism is simply the radical notion that women and men are equal. My very smart blonde boyfriend holds doors open for me all the time. That’s just consideration.
Tiffany says
First off, I tried this recipe- I’m not that accustomed to healthified desserts, so it was new and it was shockingly tasty! Thank you! One thing is that it was a bit too bean-y for my taste (maybe it was the texture?). I was wondering if it’s possible to change the chickpea to pb ratio? I’m a peanut butter lover so if I were to halve the recipe but lower the amount of chickpeas and keep the 1/4 cup peanut butter would there be a difference?
x
Chocolate-Covered Katie says
No idea… the only way to find out is to experiment! Let me know how it turns out if you do try it! 🙂
Kaycee says
mmmm YUM! these just finished cooling and I ate one and it was so delish, seriously. i subbed the flax with ground up soy nuts and the peanut butter with like 1/2 a cup of apple sauce. I also used a 6-cup muffin tray and 1 1/4 teaspoon of vanilla. i already ate one entire muffin lol! thanks so much for this!
Kaycee says
oh yeah and i cooked it for the same amount of time you suggested and they are so melt in your mouth and soft 🙂 plus it’s around 176 calories for an entire muffin!
Chocolate-Covered Katie says
I am so so happy you like them!! 🙂
Jess says
OMG these are delicious! I made them a little while ago and absolutely loved them! I had my parents taste them and they couldn’t even tell beans were in there : ) Thanks so much for this delicious recipe!!
Chocolate-Covered Katie says
Thank YOU for trying it… and for taking the time to write such a sweet comment!
AJ says
I made these blondies yesterday, and I’ll admit, I was a little skeptical about putting chickpeas in a dessert, but this recipe is amazing! I couldn’t even taste the beans, If I lived alone I would have eaten the entire pan!
Thanks so much for all the great recipes!
Chocolate-Covered Katie says
I was definitely skeptical too, when I first heard the idea of black-bean brownies! Skeptical… but intrigued at the same time! 😉
Katrina says
I made these with peanut butter & co’s “dark chocolate dreams” pb, added some coco powder and espresso powder. plus the chocolate chips! these are definitely so dense and fudgey, nobody can even tell that theyre made with peas!! thank you so much for the recipe, i love your site!!
Chocolate-Covered Katie says
Aww thank YOU so much, Katrina. I love your triple-chocolate idea!!
duddes02 says
I finally made this recipe! It was awesome (except I blew the fuse with my blender, grr).
I used some splenda instead of the brown sugar.
Next time I will try adding some cinnamon.
I made 12 squares and already ate 3. yummmmm
Chocolate-Covered Katie says
I’m so happy you liked them! But not so happy about the poor blender… send him my get-well wishes ;).
Amy says
These are soo good! I put pictures of the ones I made on my blog!!
Irene says
Hi Katie —
I was looking for a new vegan bean-based dessert and this is it! I’m having made these several times in the last two weeks. I made some adjustments (a little more of something, less of something else) and used sun butter instead of peanut butter to accommodate for nut allergies. May I link your recipe to my food allergies blog?
Chocolate-Covered Katie says
Hey Irene! I would be honored 🙂
Irene says
Thanks, Katie! I’ll come back and share the link after I’ve posted later this month. Hope you’re having a good week. 🙂
Irene says
Hi Katie!
Love these blondies! I’ve got my beans ready for making another batch this weekend. I made a giant-size version — not a single-lady serving but a hungry mama and brood version LOL. I made a couple of tweaks (personal preference) and posted about it on our blog. http://getallergywise.blogspot.com/2011/09/garblondie-bars.html
Thanks again for introducing this terrific recipe!
Trisha says
Am I missing something? Isn’t chocolate NOT vegan?
Chocolate-Covered Katie says
Oh goodness, chocolate is DEFINITELY vegan!!! Some brands aren’t, because they are milk chocolate. But many dark chocolate bars (including some Ritter or Ghirardelli bars, Endangered Species brand, and many many many others) are vegan, and they even have ricemilk chocolate bars. And they make vegan chocolate chips too. And cocoa powder is vegan. Chocolate is definitely vegan :).
Jill says
I made these using navy beans instead of garbanzo beans and they were excellent! Thank you so much!
Kelli says
Katie –
You’re a genius! I recently discovered your site and have made a new dessert each week.
I tried these using cannellini beans. They were delicious at first, but had a slightly bitter aftertaste. It didn’t stop from eating the whole pan:)
I’ll try them chick peas next time….
Chocolate-Covered Katie says
Aww! I’m so glad you found me :).
Melanie says
Made these today and have already eaten my portion of the pan! Yum! I used navy beans, half brown sugar/half stevia in the raw, almond butter and doubled the chocolate chips.
My dad even liked them and he normally abhors my healthy food. I wouldn’t tell him what they were made with until after he tried them and he couldn’t believe they were made with beans! But he did say “They taste like chocolate chip cookies into which someone put too many chocolate chips.” Such heresy! 😛
Chocolate-Covered Katie says
LOLOL!! Too many chocolate chips? No such thing! I love that you doubled the amount. Tell your dad he raised a smart girl ;).
Laurel OBrien says
Such a fan, Katie! I’d buy up a cookbook of yours in a heartbeat. This is my first comment on any recipe blog, which I discovered the wonders of thanks to foodgawker, and I just wanted to say these are divine! I’m also eating one of your fudgsicles while I type 🙂
My poor blender couldn’t handle the beans so an egg beater and a little determination got the job done. No way I was quitting on these delicious things lol. I also used 30g of wholemeal flour instead of flax seed meal and they turned out perfectly delicious. Every night I make some healthy dessert, usually from CCK, and get to shock my family with the secret ingredients hahaha. (“Chick peas? In these? That’s so gross… pass me another one!”)
Chocolate-Covered Katie says
Wow, Laurel, that pretty much is one of the most meaningful comments ever! The fact that you’ve never commented on a blog before, but took the time to do so here, means SO much to me. I can’t even tell you how much! Thank you :).
Crystal says
Hi Katie, I have been making your fudge babies and absolutely love them. Im now off to make some more of your delish recipes. My only question is are there any plans on providing the nutritional content for these recipes? I know they are all natural and fab ingredients but one who is watching her waist line (and suger levels) wants to know HOW much of a good thing I can have..hehe Also In some recipeswhere you have suger can one substitute dates for them? Thanks so much Im loving your blog.
Chocolate-Covered Katie says
I’m confused… most of my recipes (especially the more-recent ones) already have the nutritional info listed.
I’m sure you can substitute dates for sugar in some recipes. I think it depends on the recipe, and you’ll have to experiment.
Jess says
Hey Katie,
You’ve seriously just saved my morning! I’m procrastinating studying for an exam tomorrow, it’s only 9.40am and I’ve already cooked and eaten 1/4 of these blondies. So good! I’d never have thought of using chickpeas as a base, you’re a fricken genius.
Jess
Chocolate-Covered Katie says
LOL! Eating baked goods is seriously my favorite form of procrastination too! Procrastination from writing, from running, even from writing posts!
Marie says
I made this recipe, and I don’t know what kind of taste buds you guys have, but obviously mine aren’t cut out for “hummus blondies.” They literally smelled and tasted like garbanzo beans, which I normally love outside of dessert.
Sara says
These are the BEST THINGS I have EVER made!!!!! I cannot believe they are not filled with butter and cream and eggs! Katie, you are a GENIUS! My entire family gobbled these things up almost as quickly as I put them on the table, and no one even believed me when I said they were vegan and healthier than normal blondies. And my dad, who HATES beans, had three of them! Thank you so much for what is now my family’s FAVORITE dessert!!! Thank you thank you thank you!!! 🙂
Mama Veggie says
I just made these, and WOW. That’s all I can think to say. WOW.
And WOW a few more times.
Now I just have to find a good hiding spot so no one else will discover them and eat them all!
Sharon says
I love to bake and am trying to transition to gluten-free/vegan ways — substituted white beans (as mentioned in the snickerdoodle reviews, I think) and used 1/2 pb, 1/2 applesauce — doubled the recipe and added extra choc chips — and they turned out just AWFUL!! I love the black bean brownies, but these bars tasted just like beans — I cooked them a lot longer than the directions indicated, and still they were really gooey (I love a gooey bar, but these were beyond gooey — and beany…). I will try the recipe as written next time, but any thoughts as to why these turned out so horribly wrong?!?
Chocolate-Covered Katie says
Hi Sharon,
Unfortunately, as I cautioned in my lower-calorie notes, I only think the blondies will be good with all the fat. I wouldn’t sub 1/2 with applesauce. You need a little fat for flavor, and also the pb will make them much drier (less gooey) than if you sub extra applesauce. Hopefully that’ll fix the problem! 🙂 (If not, maybe the recipe is just not your thing… that’s ok too!)
yaelleah says
hi- quick q.
1 1/2 cup of beans is 12oz= 340g u wrote “250g”
which is it?
Chocolate-Covered Katie says
If you measure out a 1/2 cup of garbanzo beans (drained), it will weigh around 80 grams. So 1 and 1/2 cups will weigh around 240 grams.
Janice says
Ahem… Hello again 😀
My other brother… I have 4 brothers by the way. Came by last night as a surprise for me from Costa Rica with his newborn baby and fiance. They are moving to New Mexico this Wed and I’ve been wanting to make these blondies or the deep dish cookie pie when everyone is here and this is so the last minute and Im going to make them tomorrow! So, I was wondering If I could just mush them with a large spoon or the smasher -the ones you use to mush potatoes and such?- :p or does it have to be with a processor? I have a processor, i’m just too lazy to clean it up. LOL But If I have to use it, then I will because I REALLY want to FINALLY try these guys. Also, do you think wheat germ might work well instead of flax? Only because I dont have any in hand besides old fashioned oat which i can process into flour but then my mother and I wont have anything for breakfast If i keep using the oats that way lol…
Chocolate-Covered Katie says
Hmmm… I think they’d be pretty chunky without a food processor, and maybe weird… but you can try it if you want. And lol let me know how it goes!
As for the flax, you can definitely sub wheat germ! 🙂
Caroline says
I have a pan of these in the oven right now, and oh my word, if they taste as good cooked as the batter does, then I’m going to struggle resisting eating all of them right away! I’m on a diet and bless you for inventing nummy treats I don’t have to feel guilty about!
Chocolate-Covered Katie says
Eeeeee I hope you like them! Hehe I sometimes just eat the filling. Forget cooking them ;).
Liz says
Hi Katie, just wanted to let you know that I used oat bran instead of flax seeds and they came out great. I have found that these taste better when cold! I also think these are great for breakfast, they are filling with all that healthy protein, and though it does have added sugar, so does whole wheat bread (I usually eat peanut butter toast in the morning.)
Thanks!
Chocolate-Covered Katie says
I love oat bran… why do I never remember to cook with it?! Your oat bran idea sounds delicious!
Liz says
haha thanks Katie, but it was your idea! You had said that you thought it would work, but hadn´t tried it. So thank you for the idea! I would recomend it, oat bran is so good for us!
Nikki says
Katie (I know you get this a lot), but I LOVE your recipes. I’m a long distance runner, and I made these for my team as a snack after a 12 mile run. 🙂 NOBODY guessed that they were made out of beans.
Chocolate-Covered Katie says
Thank you!! And I’m always inspired by long-distance runners… lol 8 miles is a long run for me!
Rachel D. says
I just discovered your site this week! I am always looking for healthy recipes. I made these, they are superb! My husband and 4-year-old son gobbled them up, I kept the chickpeas a secret…I’m going to try the PB and J ones next maybe, and Fudge Babies I think. Thank you!
Chocolate-Covered Katie says
Aw, thank YOU for trying them! I am so glad you found my site! 🙂
Jeni says
Epic fail times two.
First batch? I ate raw. the entire bowl. It never made it into the baking pan. Ok, not so much of a fail really, but not quite the baked yummy I was intending.
Second batch? I use Better Butter which is made from defatted peanuts. So I added about a tablespoon of coconut oil for the fat. After an hour in the oven they were still *boiling* so I pulled them out. Still not a total fail as I made some gooey delight that resembles a hybrid between the filling in truffles and taffy…
Third time is a charm. It has to be. Going to Trader Joes tomorrow to find some real peanut butter!
Monica says
Hi Katie! I just got into your blog and omg you are a freakin mastermind! These are the best blondies I’ve ever made! The best part is that they’re vegan! The only thing I had trouble with was blending everything together. Whew! But worth it. Thanks alot for the recipe!
Annie says
omg! I seriously wasn’t expecting much when I made them. But they are soooo good! thanks for sharing all of your recipes.
Anna Kate says
I have the BIGGEST sweet tooth ever so I have been trying to incorporate more healthy dessert recipes into my diet. I just made these….and they are so delicious I ate the entire pan minus like 2 blondies. I added white and dark chocolate chips…not sure the combination of these and the fact I ate almost the entire pan equals healthy….but worth it I think.
Erin Goss says
Hey Katie! I tried the blondies today, and I have to agree with my husband that they dont really taste like chocolate or peanut butter! But we want them to! The consistency is fabulous, but the flavor is underwhelming the two best ingredients ever! Any suggestions?
Love the site…looking forward to trying more things!
Morgen says
add more pb! i added also 3/4 cup and used 2/3 cup MINI DARK CHOCOLATE chips 🙂 you’ll have to bake them a extra 10mins but worth it
Caro says
These are currently baking in my oven…so excited to try them! the batter was amazing, so I have high hopes for the blondies!
Jade C says
Hi Katie!! Love the site and keep updated religiously at the moment!!
I came across this particular recipe a few days ago and have been thinking up ways of replacing the sugar somehow..
What I have come up with is subbing the sugar and nut-butter ((for the right consistency)) for mashed banana, or banana-butter ((<–Which I now LOVE!! Especially on banana pancakes, crackers, toast, let's just say I haven't found anything it DOESN'T go well with yet!!)).
If you or anyone else have tried this please share your results!! If not, I'm thinking of giving it a go and I'll post back afterwards.
((P.S. – Katie, I'm very sorry about my comment the other day, it was inappropriate and silly of me))
Chocolate-Covered Katie says
Aww no worries, girl!!!
Maybe try cooking my no sugar cookie dough dip” in a pan? If you do, let me know how it goes!
Kirsten says
I made the chocolate chip blondies today and i seriously think i could eat the whole pan in one sitting. so good! in addition to the flaxseed i also added 1/4 cup oats (i can’t seem to make a cookie without adding oats) and i tried subbing the peanut butter for 1/4 cup applesauce and then realized i was being silly and ended up adding in a spoonful of peanut butter at the last minute. the peanut butter really helps disguise the flavor of the beans. the one downside to finding your website is that i want to make every recipe now lol at least i don’t feel too guilty for indulging in these desserts 🙂
simran says
Hi Katie!
I love your site– the recipes and photos are amazing 🙂 I have been a long-time reader and can’t thank you enough for all the creations you’ve shared. Anyways, I was wondering if I could sub splenda for the brown sugar since they offer it at my grocery store in bulk bags for baking? Also, what would the conversion be–still 3/4 cup or less? I know you warned people think it tastes like soap with stevia but I’m very much used to artificial sweeteners 😀
Thanks!!
Chocolate-Covered Katie says
Sorry, I really don’t know because I’ve never tried it 😕
Sarah says
I’m coming off the hcg diet and am in the phase where I am not supposed to have sugar but I really wanted to make these. I was wary of using JUST stevia since I certainly did not want soap bars so I doubled the recipe but used a very scant 3/4 cup coconut sugar (technically a no-no for me, but whatever… I’m almost to the point where I can start adding sugar back in so I don’t feel too bad about it) and 3 dropper fulls of liquid stevia. I also used Barney Butter (amazing brand of almond butter that you can get at Whole Foods) instead of peanut butter since I didn’t want a pb cookie taste. These were amaze-balls good! Next time I make them, I will definitely use less sugar and more stevia (maybe even ALL stevia) or replace the sugar with a banana or some dates.
Lynn says
I tried these at a birthday party tonight, they were delicous!! Had to get the recipe. I am wondering if you could substitute Zylitol for part of the brown sugar. May give it a try. Thank you for such a great treat that you can’t feel guilty eating!
Chocolate-Covered Katie says
Aww, I’m so glad you liked them! I’ve never tried Zylitol, but I do know a lot of other commenters have had success with other sweeteners.
Ashley @ Granola Grrl says
I subbed applesauce for the PB, and I personally loved it! The leftovers are in my fridge as we speak.
However, I’m someone who is used to healthy desserts. The BF, who prefers fast food, preferred the PB recipe. But hey, he liked one of them 😉
You rock, Katie.
Crystal says
Holy Heck Yeah! These are so good! And by the way, thanks for categorizing your recipes for special diets. It’s especially helpful to me since some days I’m just looking for a sugar free treat and some days I REALLY need more protein but am sick of having to EAT protein. So, thanks! So much!
Michelle says
Hi Katie!
Just wanted to say hello all the way from South Africa! I stumbled upon your blog a few days ago and it’s wonderful! I have just made your chocolate chip blondies and they are so delicious!!!! Thank you so much for all your lovely ideas!
Michelle
Chocolate-Covered Katie says
Aww wow, I’m so glad you found me! I’ve always wanted to go to South Africa! (I have a friend from there, and she always tells me how beautiful it is!)
Jenna says
Love your recipes! Soap or not, how did you make the batch with stevia?
Shannon says
Hey CCK! Just wanted to let you know that I wrote a post about your “Genius Blondies” after making them last night! They were really good! I even nicked a tiny piece as a treat on the way to work this morning. Thanks and keep those recipes coming!
You can read the post here: http://whoamanaroundtown.blogspot.com/2011/11/chocolate-chip-blondies.html
Lindsay says
Your blog and recipes are amazing! I just made the chocolate chip blondies and they are SO good! If you had a cookbook I would buy it in a flash!! 🙂
Leah says
I just made these. My first try using chickpeas for anything. (never even had hummus). I substituted part coconut butter and part nutella for the peanut utter as we have an allergy here. They are pretty good! One would never know they have chickpeas! As a matter of fact- i just allowed my husband and 3 kids to try it… Haha. I didn’t tell them what it was. They all liked it!
Jade C says
Heyy Katie, do you know if the sweetener here could be replaces with dates/Agave or something??
Chocolate-Covered Katie says
I really wanted to try baking the sugar-free cookie dough dip recipe in a pan. If you do that, let me know i it works!!
(Also, yes I think others have commented and said they’ve used agave for this recipe.)
Jade C says
Oohh that sounds like a great idea!! I might just have to try that soon!! Although for now I definitely need a break from anything sweet 😐 😐 ..
Will let you know if I try it!!
Caroline says
Hi Katie!
Amazing blog, love it <3
What kind of chocolate do you us?! And is it sugarfree?!
Chocolate-Covered Katie says
It depends on what recipe I’m making and who I’m serving. Sometimes I buy Ghirardelli semi-sweet, sometimes Whole Foods vegan chips, sometimes Enjoy Life or Sunspire… or even 100% Ghirardelli baking discs or Endangered Species chocolate bars, crumbled up for flavored chocolate chips! Or, for sugar free chips: https://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss
(But I don’t know if you can bake with them, as the coconut oil might make them melt.)
You Skinny Little Shit says
You fucking horsefaced skeleton whore. Next time you decide to fuck up a recipe, make sure you put your fingers to the keyboard and MENTION FIRST that you need a fucking blender. My girlfriend is pissed. She’s about to come find your stupid ass and kill your whole goddamn family.
You look like you’re fucking 12.
Haley says
woah there. was that necessary?
Sheena says
It says blend all ingredients (the tool for this is a blender) Learn how to read before you comment.
Paula says
These look so delicious! Can you use any kind of white bean instead of the chickpeas?
And, I’m a brunette, but I definitely was one of those girls in high school who had book smarts, but no common sense, and I definitely played that up around guys– I’m a little ashamed to admit it!
Chocolate-Covered Katie says
Yes, definitely! 🙂
keira says
how much stevia did you use when you made your “soapy” version?:) id like to try it, i’m prepared to risk the soap!
Lyza says
OMG I MADE THIS IN THE MICROWAVE!!! It is amazing!!
I am allergic to nuts, so I used 1/4 cup of frozen bananas and 1 tbsp of coconut oil as the pb replacement. I did not have vanilla so I did not use this in my recipe, although I would have if I could have–but it isn’t missed! I just dumped in a bunch of whole flaxseeds because my seed grinder broke and they have to be put in whole at the beginning with all of the other ingredients or they won’t turn into a meal–I’d say I put in 2-3 tbsp of whole seeds (and I have a cheap, little kitchen aid food processor…the most basic grade). I used 5 drops of stevia and only half a cup of brown sugar as opposed to the 3/4 cup. I also added in 3/4 tsp of cinnamon and 1/4 tsp of pumpkin pie spice. I had 2 cups of frozen chickpeas that I dethawed a bit, which I had cooked myself originally from the dry beans that you buy in bulk at whole foods or other organic stores. I jogged in place and blended this all in my food processor for 3 minutes straight to be exact, until it was a smooth consistency. It tastes GREAT raw. Then, LOL, since my oven is broken, I put some in a ramekin and heated it in the microwave for 2 minutes and 22 seconds. The result is FANTASTIC, it’s like a muffin or a cake, not quite blondie-ish but still WONDERFUL and could totally be delightful with chocolate chips!!!
I feel like I should get an award or something!!!!! WHEW!!!! Gotta love the creativity that spurs from working with what you’ve got!!!!
I love you CCK!!
<3
Lyza
Lyza says
Oh, I also followed the recipe completely through, including the baking powder and soda. Those were just all the amendments I made to it!!!
Lyza says
Here is a link to the photo of what I made!!! Katie this means you can make healthy nut-free microwave muffins out of chickpeas!!! 🙂
http://img.photobucket.com/albums/v468/lovelyspider/1214111846b.jpg
Lyza says
Oh I also want to mention that the chickpeas I used were sprouted before they were cooked. Like, really sprouted. At least an inch of sprout coming off of every bean. Do I not deserve an award or something?! A+ for me!!! LOL
Chocolate-Covered Katie says
Girl, you are adorable!! As is your microwave idea! Haha yeah, you definitely get an A++.
Elizabeth Hairston says
I made these exactly as the recipe specified and they are AMAZING! To someone who isn’t used to eating healthy food these may taste a little different but they are still tasty and for peanut butter lovers they are addicting…i love how gooey they are…and as a matter of fact i put them in the fridge and freezer and it made them extra chewy! I made a pan 3 days ago and I’ve been the only one eating them…there are only 2 left….
Lindsay says
amazing recipe. I used splenda brown sugar, sugar free chocolate chips and rolled oats instead of flax seed. They were so yummy and tasted like I was totally treating myself to a real blondie.
Marisa says
I’m not vegan but I love all your recipes and actually have most everything in my pantry already. I notice many of the recipes offer weights rather than measurements. For this recipe, is the brown sugar 3/4 cup packed or unpacked? Or, do you have a weight? Love all your yummy recipes, thanks for sharing
Chocolate-Covered Katie says
Hi Marisa!
I don’t really pack it in, so I guess I’d say unpacked.
Honestly, I wish everyone had a food scale; it’s so much easier (and more reliable) to give measurements in grams… but hardly anyone owns a scale, so I didn’t bother to calculate the weight of the sugar.
Christa says
I was really skeptical about these at first, they turned out amazing!
Even got a thumbs up from my brother in law who “hates chickpeas”
I didn’t tell him until after he ate them of course… : )
Swati says
Hi Katie…these blondies were great! My daughter was recently diagnosed with wheat allergy and i was in a fix what to give her since she loves cookies and cakes. These were perfect healthy, wheatless and sweet. Also it reminded me of an Indian sweet made up of chickpeas only the chocolate made it taate even better.
Carmel says
I made these last night and although I liked them, I definitely would say they taste like more of a healthy snack bar than a dessert. My parents both thought that they were gross 🙁 I don’t think anyone would be tricked into thinking these were ‘normal’ blondies.
Allie says
I have to disagree. I’ve made these blondies more times than I can count, since she first posted the recipe, and I’ve served them with rave reviews to a lot of my friends. For Thanksgiving, my boyfriend asked for them specifically!
And in regards to your statement: “I don’t think anyone would be tricked into thinking these were ‘normal’ blondies.” Did you not see the 374 comments above yours? Just wondering!
Lauren says
I tried to make these today and they came out sort of dry when I was mixing all the ingredients together. I added half peanut butter and half apple sauce for the oil part but I had to add a lot more apple sauce for it to come out a nice consistency. Is there something I’m missing?
Chocolate-Covered Katie says
Hmmm… I don’t know why they would be dry. Did you use canned chickpeas? Can you tell me more specifics about exactly what you did? It’s hard to figure out what could’ve gone wrong when I wasn’t there… but they definitely shouldn’t be dry!
Rebecca says
I just made these blondies for a New Year’s party, and they’re already a hit! So delicious and TOTALLY guilt free. Thanks for the recipe, and Happy New Year!
Jane says
These are insane!! I made them last night and my 5 year old daughter ate 2!! I used 1/2 cup brown sugar and 1/4 cup date sugar:) Will definitely make these again. Cannot wait to try your other recipes, thank you Katie!!
Beth Rampson says
Hi Katie!
I just made these and they didn’t turn out for me. I’m writing because I’ve made quite a few of your recipes and they’ve all been fantastic. I used flaxseed meal. I’m not very familiar with flax-should I have used something else? My dough was my first indicator-it was a lot darker than yours and my overall brownie texture is a lot less smooth. Any ideas?
Thanks so much-love your blog and keep sharing on Facebook with my friends. 🙂
Chocolate-Covered Katie says
It’s very hard (or really, impossible) for me to know what could’ve gone wrong, since I wasn’t there to see :(. So many things could have been the issue… What food processor did you use? And did you drain the beans fully?
I use ground flax, so that shouldn’t be an issue.
Beth Rampson says
Hi Katie-
Thanks so much for the response. It might have been the beans. I used canned, rinsed and drained beans but used a tiny cuisineart chopper/blended so they probably just weren’t blended enough. Time to just bite the bullet and buy a food processor. Thanks so much for the response!!!
Anna says
just made these and ate one straight outta the oven, fantastic! (the dough was to die for as well) i changed it a little bit…only did 1/2 cup of brown sugar (they are plenty sweet for my taste), and 1/4 cup chocolate chips PLUS 1/4 cup butterscotch chips!! my new favorite “cookie” recipe fo sho! 🙂
Alex says
I made these today subbing the peanut butter all for applesauce…not sure if that wasn’t why I liked them, but I didn’t. I mean the chocolate was obviously good, but they did taste like chick peas :/ love your recipes for the most part though
Chocolate-Covered Katie says
Can you really say it’s a fault of the recipe if you made such a big change as subbing the fat for applesauce? 🙁
I specifically wrote that I wouldn’t recommend that.
Suzi says
If it’s the fat in the PB you’re worried about. I used 2 tablespoons all natural PB, and then 2 tablespoons PB2 (mixed with 1 tablespoon water to make it sticky again) and mine were amazing.
Samantha says
I made these today with white navy beans as that is what I soaked and cooked for the week. I didn’t have any flax and after some thought I just omitted any type of grain entirely. I did the 2 tsp vanilla because that is a flavor I love. I would say overall I undercooked them a bit too much, which in no way ruined them.
I cut the 8*8 into 16 servings, most of which have already been eaten. I REALLY liked them chilled. They were sitting in my freezer. Without any flour, oats, etc. mine are probably more like a fudge. Really it is peanut butter and chocolate fudge. My favorite things. Thank you.
Sonja says
wow, those look amazing! Gluten-free and chickpeas included? Genius! I’ll make some for my upcoming trip to Berlin so I’ll never run out of healthy, delicious snacks 🙂 Thanks so much for your awesome recipes!
MamaK says
I am making these today! I am pregnant and need all the protien I can get. Plus I need to watch my sugar intake as that’s an issue for me too. I am loving all the recipes I am finding on your blog. Thank You!
PS I am a natural light blond, which is pretty rare for an adult. I have to say all the “dumb blonds” I have known definitely bleached their hair. Like, totally unfair that they are giving us all a bad rap! 😀
Amy says
I made these over the weekend & they are WONDERFUL!
I made them using a mini-muffin pan and I used mini chocolate chips. What a fantastic recipe! Definitely making these again soon & making a DOUBLE BATCH – plus I think I only used 1/2 cup brown sugar – might even try a lesser amount – they were nice & sweet. Cannot thank you enough!
Sherlock says
These were pretty darn good Katie! I made a batch last night. I don’t feel guilty eating all of them either 🙂 Thanks for the recipe hun.
vegannewbie says
made these last night = amazing!! soooo good. My husband couldn’t believe they didnt have any flour or eggs and it almost blew his mind when i told him they were made of chickpeas!
Kate@cookingwitharthur says
Hi Katie,
I made these today and they were so wonderful and delicious. We had them with the voluminous ice cream ( which I made in an ice creamer maker with a pinch of xantham gum which give a really creamy texture) and even my husband said he loved them. Thank you.
Kate
Kh says
Katie… You are a genius!! I never leave comments but I couldnt resist.. I’m obsessed with these blondies! The latest time I made it with almond butter and no chocolate chips – perfection! If only they lasted more than a day in my house. Thanks so much xo kath
Kayla says
is it okay if i share this with a recipe site?(:
Chocolate-Covered Katie says
Hi Kayla,
I’m not sure what you mean… Do you mean posting the entire recipe? or just linking to it?
Kayla says
i mean posting the recipe, but i’d put ur site in it(: btw i love ur recipes!!
Chocolate-Covered Katie says
I guess it depends on the site! If it’s something like sparkpeople, sure go ahead! 🙂
But if it’s another blog or someone who’s going to feature it, I’d rather just be linked.
Thanks for such a sweet comment!
Ida says
Can I sub white beans and chickpeas for soybeans in this and the cinnamon roll cake? Thanks
Chocolate-Covered Katie says
I’ve not tried it… I guess you could. If you do, please report back! 🙂
Alexandra says
These are good 🙂 Mine baked a little faster than 38-40 minutes (about 30) but that might just be my oven. You should try doing recipe with black beans in brownies, another good trick!
snenny says
I made these tonight, and they were brilliant! I did actually substitute the peanut butter for apple sauce as I didn’t have any PB in the house, and they were fantastic. Totally going to become a regular, thanks <3 Hearted.
Jay says
So, I know I’m months and months late with this comment, but I only found your blog a few weeks ago when you guest posted on Gina’s skinnytaste.com in late December. This was the recipe that caught my eye the most simply because I have all the ingredients on hand in my pantry as normal staples (I make hummus OFTEN as it’s a favorite in my family).
I made these last night for the first time and “left the pan out” for my husband to find when he got home from teaching. He’s food adventurous enough that I knew he wouldn’t have a problem with the ingredients even before hand, but I wanted him to have no preconceived notions when he tried them. Yeah. He LOVED them. Oh, and of course they were a huge hit with my 3 1/2 year old and my 16 month old. ^_^ We ate the rest of them for breakfast. This recipe will definitely become a regular go-to when I am smitten by my sweet tooth. And it’s GOOD for you!
Thanks SO much for this creative recipe!
Chocolate-Covered Katie says
Aww that makes me so happy!
MissP says
I have never commented on a blog before but I just had to write a comment here after making this recipe. I have made many healthy desserts before but I never really liked any of them. Either they are dry, tough, taste weird or have a blizzare texture. This was absolutely fabulous. I have an enormous sweet tooth and am VERY picky about my treats. I was extremely skeptical but hopeful. I made the mixture in the food processor and was very reluctant to taste it. I gave the spatula that I used to scoop the mixture out a little lick. Much to my surprise, it tasted like cookie dough! I love the fact that I made this out of ingredients I already had in my kitchen and didnt have to go around searching for something I have never heard of. I was also worried that I messed the recipe up because I used great northern beans, cinnamon applesauce, and regular oats (because that was all I had) but the recipe still turned out perfectly. My 3 and 5 year old said they thought it was better than good. Next time I make it,which will be soon, I may decrease the sugar a bit to see if we would notice. Thank you so much for sharing your talent with us.
Chocolate-Covered Katie says
Wow, thank you so much for taking the time to comment! I am so excited you all liked the blondies! 🙂 🙂
Jessica says
These were amazing! I reduced the sugar to 1/2 cup since my poor food processor only holds 3 cups and it was getting a little crowded. My finacee is lactose intolerant and we each gobbled down 2 bars while they were still warm. He couldn’t believe there wasn’t any milk in them, this recipe is definitely a keeper! 🙂
Erika says
I used this recipe to make chocolate chip cookies and they tuned out great. They only need to cook about 13-14 min.
Anonymous says
Just remember that the omega 3′ s are not the marine but plant based & they are different. The heart benefits are from marine omega 3’s. Your desserts look so good Katie. I am baking some Wednesday to serve to my church study group. Some can’t have gluten & these sound great. Will let you know what they say. I am making the deep dish chocolate cookie pie & the chocolate chip blondes.
Crystal says
Hi Katie! I’m completely new to your site, but already I can say that I love, love, LOVE your stuff! I have only made today’s blondies and yesterday I made Your chocolate fudge pie…except I tried it without the pie crust and just used little Tupperware containers for individual servings when I wanted one…WOW!!! Definitely addicted to the sinfully delicious, but healthy creations you’ve blogged about! My husband can’t believe that the desserts are healthy and I have my son eating tofu and garbonzo beans!! 😉 thanks for your efforts into this site! I’m definitely a fan!! 😀
Chocolate-Covered Katie says
Aww thanks!!! 🙂
Matt says
Just put these in the oven, hard to stop eating the dough.. Seriously tasty!
The one bad thing – it was a little to thick for my blender, and sadly it made some popping sounds, let off some smoke and died 🙁
Heather says
So just tried these with black beans & no chocolate chips. it turned out great the dough was amazing, but ended up baking them think I liked the dough better.
Sydney says
Finally tried this recipe! SO GOOD! instead of using 1/4 cup nut butter i used 2 tbs cashew butter and 2 tbs coconut butter and they were AMAZING
Sydney says
Oh and also, after following this site for a little while, i became a vegetarian!
Jamie says
Hi Katie!
Found your cookie dough dip on pinterest which lead me to YOU!
These are baking in the over as I type this! Your blog is awesome!
Question: How do you recommend storing these blondes? Fridge? Covered?
Thanks,
Jamie
Chocolate-Covered Katie says
Very loosely covered for a day or two then fridge leftovers 🙂
Jamie says
i’ve never commented before, but i just wanted you to know that you rock. 🙂 i’ve recommended your blog to a few people and they think so, too. (of course.) have a great day!!
Chocolate-Covered Katie says
Aww Jamie, thank you so much!!
Teri says
Katie,
I love your website and have made a few recipes…I absolutely LOVE the Peanut Butter Breakfast Pudding! Seriously, I could eat it 3 times a day! I really want to try this recipe and see if I can get the Hubby to eat something ‘healthy’. Of course, I won’t tell him they are healthy, it will be a serious challenge, lol. The Grandkids loved the Chocolate Chip Cookie Dough Dip. I was wondering if you have a fiber count on the Chocolate-Chip Blondies I didn’t see that in the nutritional info page. Thanks in advance for your reply. Keep up the wonderful work with your recipes.
Teri
Chocolate-Covered Katie says
Sorry, I actually don’t… that recipe’s an older one, and I calculated it before I started providing full nutritional info. But this is the site I use now: http://recipes.sparkpeople.com/recipe-calculator.asp
Teri says
Thanks Katie, I’ll definitely check out that site 🙂
Kristyn says
I have a batch of these in the oven right now! It’s my first time baking with beans so I’m excited to see how it turns out. I told my boyfriend I was going to make him some cookies and he saw me take out the can of beans and my food processor……so if he likes them, I know they are a winner! I’ll let you know how it goes 🙂
Kristyn says
i am thrilled about the beans! i love the fudgey texture they bring. my only complaint was that i could taste the flax (and i’m not the biggest fan of flax)….i think it’s because i didn’t grind the seeds into a fine enough meal, but other than that…these were great!! boyfriend loved them and so did i. i’ve passed the recipe onto some friends. Oh- and i baked them a half batch at a time because i have a small oven and i reduced the bake time to 30 minutes and they were perfect!
i am so excited to experiment!! i want to make gluten-free healthy “reeses cups” for my boyfriend. i’m going to play around using beans. if by some miracle, i strike gold would i be able to be a guest poster or featured blogger on your site?
Chocolate-Covered Katie says
Try replacing the flax with quick oats! 🙂
Kristyn says
okay! thanks, i will try that. <3
Ana says
Hi Katie,
I am a little confused at how you got to your nutritional content as when I calculated everything out it was much higher in calories and sugar then yours? Did you assume no chocolate chips and stevia in your nutritional content?
All are based on 16 bars on a per bar basis:
– 20 calories for chickpeas
– 24 calories for peanut butter
– 30 calories chocolate chips
– 39 calories brown sugar
= 115 calories
Still not bad, just wondering what you used different to get to your calorie content.
Thanks – they are very yummy!
Chocolate-Covered Katie says
As is common practice with nutritional info, when a range is given you use the higher amount. So it’s for 20 squares… but with the sugar, not stevia ;).
Anastasia Huffman says
I added flax oil instead of vanilla extract, agave instead of brown sugar, and I added some blended oats, chia and coconut. I like adding flare and I got confused half way through : / We are trying it topped with Banana Coconut Ice Cream I made
Gretna says
I made these today and added 1/4 cup water because I don’t have a food processer and used a blender. I baked them for an extra 5 min and thye came out great. I gave them to my co-workers and they couldn’t figure out that I used chikpeas until I told them.
Brittany says
I just made these today! My children helped me and commented a few times with “ewww, gross” as we put the beans in. However, they absolutely love them! And being on WW, I love that they are only 1 point+. Thanks for another fantastic recipe!
Emily says
I’m a somewhat new food blogger, and I love reading other food blogs and spending the weekends in the kitchen. I made your blondies last night for my roommates. We are all in LOVE! I can’t believe these are healthy. I am so posting a link to your blog this weekend. This is my new go-to dessert for sure! Thanks for sharing 🙂
Chocolate-Covered Katie says
Aw thank YOU for such a sweet comment, Emily :).
Becky says
I think it’s worth mentioning that this recipe is GLUTEN FREE, EGG FREE and DAIRY FREE. That is wonderful news for someone with a mom and sister with food allergies. This is a great treat for family get-togethers 😀
Chocolate-Covered Katie says
Oh yes, definitely dairy-free! All my recipes are egg and dairy free :).
Teddy Vonn says
I love this blog! I have celiacs disease and it’s been such an ordeal trying to figure out quality dessert substitutes. This is the first recipe I’ve tried, the first time I made it as is, and the second time I substituted sugar, peanut butter, and chocolate with ripe banana, walnuts, and blueberries. Both turned out amazingly.:)
Brian says
My wife is blonde and she’s super hot…and smart.
Rachael says
Katie, THANK YOU for these! After wanting to try them for months (too many other recipes of yours to try) I finally made them tonight and WOW they are amazing. I made them with brown sugar blend Splenda and they turned out perfectly 🙂
Your Skinny Snickerdoodles are next, followed by the Pumpkin Cream Cheese Bars!
Kathy says
I would love to make some of these recipes, but I don’t own a food processor (just a blender & my 2 hands). Are there any options for those of us who don’t have/don’t have place to store it, etc?
Anastasia says
Kathy I used my blender, it just takes A little water in with the chickpeas and I did it in two goes so that it wouldn’t stick too bad.
Chocolate-Covered Katie says
It depends on the recipe. I did not have luck with this one when I used a blender. Some things just NEED a food processor. But for other recipes, I love my Magic Bullet.
Jasmine says
I have made these 4 or 5 times now and I still LOVE them! I share them with anyone I can get to try them and I’ve been told they’re as good as the blondies that Applebee’s makes! Even my sugar freak toddler loves them, which makes me happy because he thinks he’s getting junk food but I can feel good about giving him these because they’re healthy! I have been adding an egg white just to get things moving in the blender (because for some reason before now I thought the directions said to make this in a blender… Apparently the big “NOT a blender” part didn’t stand out enough lol) and they turn out great! I’m also going to experiment with adding banana to reduce the sugar and eliminate the egg white, although at only 19 calories I don’t feel bad about adding the egg white anyway! Thanks for an amazing recipe, this is definitely a keeper!!!
Hannah says
Heyo, how many bars does this recipe make? Just so I know what the serving size is for the nutritional info.
Thanks! xx
Chocolate-Covered Katie says
Genius Blondies
(makes 15-20 squares)
🙂
Clare cooney says
Just made these and were amazing!! Totally rich and fishy and tasted so naughty! I made them with 2 tbspns agarve and 2 tbspns brown sugar, they were a bit sweet, I wud use about half that next time but still yummy! Thanks Katy x
Clare cooney says
Ha ha that was meant to say FUDGY not fishy! Predictive text!
Chocolate-Covered Katie says
LOL!
Windows LiveWriter does the same thing… Once when I was writing about Girl-Scout Cookie Larabars, I almost posted about my “delicious chocolate SAMOSAS!” Maybe not so delicious…
Heather says
I just made these and they are phenomenal. I had to use oats because I didn’t have any flax. But still beautiful! I have to say, dear Katie, that you are in fact a genius. I’m not a vegan, I’m not even a vegetarian. Just a girl looking for some dessert recipies that I don’t have to feel guilty about. lol Found em! I happened to stumble across your blog through pinterest (love pinterest!) and its safe to say that I think this is my favorite food blog ever!
Chocolate-Covered Katie says
Aw Heather, thank you so much! I wish I were a genius… it would’ve helped me a lot in AP chemistry ;).
Heather says
Bleck, forget chemistry. Who needs chemistry when you come up with amazing things like this?! I love baking so much. I do it waaaaay to often lol. So being able to find things like this put the biggest smile on my face! Because I am also chocoholic.
Heather says
My friend ( who is a vegan) and I were also just talking about the aforementioned black bean brownie and we have yet to find a decent recipe for those!
Amanda says
Hi Katie,
I love making these SO much. Was wondering if there a reason why you say not to use a blender in your instructions? I have been using the food processor, but would love to just be able to use my Vitamix instead (then I can send the food processor home for my parents to use). Before I try it in the Vitamix, do you caution against it? Thanks a bunch!
Chocolate-Covered Katie says
I tried it and the beans on top wouldn’t blend. Too full. Maybe do it in batches?
heather says
Do I need to refrigerate these because of the beans?
Chocolate-Covered Katie says
You can leave out overnight, but after that I’d advise fridging :).
Jessica says
I made these for the second time today, & love them! Thanks Katie!
Mallory says
I made these last night and I thought they were absolutely delicious! My husband didn’t care for them but oh well, more for me right?;) They’re so filling too that one really is satisfying and they turned out so soft and moist too! Yummy!
Suzi says
has anyone attempted to make a version of this using black beans? I’ve seen chocolate cakes made with black beans but they use a ton of butter and eggs and are still really heavy on calories and fat.
Chocolate-Covered Katie says
I haven’t, but I’d love to hear about the results if you experiment!
Anonymous says
I’ve made them with black beans and a few tablespoons of cocoa powder. The black beans have a much smoother texture than the chick peas, but it was really good. One of my favorite combos is to double the recipe and do one can of black beans and one can of chick peas plus the cocoa for a big pan of brownies. YUM.
Ashley says
Hi Katie,
I recently discovered your blog and have been addicted!! Made your fudge lara bars yesterday and they were amazingg 🙂
I was really keen to try a “bean” recipe so just made these blondies..after blending the batter it smelt strongly of chickpeas so I added more vanilla and some cocoa powder to try and get rid of the smell. When I took them out of the oven ad tried some I thought they were overly sweet and just tasted of beans 🙁 does anyone know what I couldve done wrong? I followed the recipe exactly except using applesauce instead of peanut butter.
thanks!! keep up the great work katie xx
Chocolate-Covered Katie says
Unfortunately, if you used applesauce instead of peanut butter, you didn’t follow the recipe exactly :(. That’s a huge change.
Ashley says
Oh okay thanks! will try half pb next time 🙂
anonymous says
“will try half pb next time”
Half? Just sayin, if you don’t follow the recipe, you can’t blame it if it turns out bad.
Anonymous says
If its the extra calories you are worried about get some pb2 and do half regular penut butter half pb2 mixed with water to make it sticky again. The recipe require the fat to work correctly.
Anonymous says
Hi Ashley! Also, if you used a store brand, I’ve had a similar problem with one of the store brands. I’ve had a ton of success with Goya and Bush’s brands, though, even if they’re a bit more expensive. One of my friends who’s gluten free had the same issue with the store brand chick peas.
Shelby says
In high school the ‘dumb blonde’ was always me. I had brown hair but my remarks were similar to those of a blonde. I was 3rd in my class, took all AP classes, but I just had ‘blonde moments.’ I would say completely ridiculous things without even noticing how stupid they sounded. Many things I could figure out on my own but I just asked instead. So, in conclusion, I’m book smart, not common sense smart.
Kavli says
These are AWESOME!!! Thank you Katie! I can’t believe they are healthy. Yum!
Is the nutrition info based on 15 or 20 squares?
Chocolate-Covered Katie says
20
Jessi says
I made these a couple weeks ago & Ive made them 4 times since! They are so delicious. Your whole blog is awesome! There is not one thing on here that I don’t want to try, I guess I’ll be baking alot:)
Thanks so much!
Chocolate-Covered Katie says
I’m so glad you liked them! 🙂
CJ - Food Stories says
I just tried this recipe and it’s amazing. Photographed and posted my results for the world to see. Thx for sharing your recipes, Lauren!
Kari McKnight says
I made these again but left out the chocolate (I know I’ve probably lost you there). I put in some lime zest and a few tbs of lime juice for a key line bar effect and they were tasty. I used coconut butter for the nut butter part. Mmm. If I do that again I’ll add some genuine white chocolate chips and macadamia nuts! Even if I’m outa limes I might do that anyway. Like wt chocolate macadamia nut blondes! Yes! Now I have to go back to the store.
Chocolate-Covered Katie says
Haha you didn’t lose me! I was actually wondering how a lemon version would work, so I love love love your lime idea!!
Lazar says
Is the nutrition info for 1 peice?
Tasanee "Arizona Girl" says
Made these the other night and used Nutella instead of Peanut Butter to make them Hazelnut brownies. Tasty. Thanks for the recipes.
Ann Kulichik says
Can I ask a dumb brunette question? How many ounces should this can of chick peas I am shopping for be?
Thanks. 🙂
Chocolate-Covered Katie says
A regular-sized 15 or 16oz can 🙂
Jules says
i just made these….let me say OH.MY.GOODNESS. THESE WERE INCREDIBLE! i didnt have flax or any of the substitutions so I just omitted that part and they were fabulous! They were the texture of gooey and fudgy brownies and were absolutely delicious! Katie you are a dessert genius! I did however add extra chocolate chips 🙂
Karla Andersonn says
These really look good! But, I am not a huge fan of peanut butter. Do you have a healthier “true” blondie?
Chocolate-Covered Katie says
Sorry, at the moment I don’t have one without the beans (i.e. a more traditional blondie recipe). I’ll work on it! In the meantime, you can always use this recipe and just cut into bars! Maybe halve the recipe? https://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/
Alice says
Do you think it would turn out okay if I use nutella instead of peanut butter? 🙂
Chocolate-Covered Katie says
I haven’t tried it so I can’t vouch for the results. But it *sounds* like it’d taste good!
sunnie says
I substituted a whole banana for the sugar and it turned it out fantastic!!!!
Ashley says
I kind of went on a CCK cooking binge tonight. I made a batch of blondies. I did about 1/3 chocolate chip (we only had 2 T choc chips here) and the rest snickerdoodle but I added cloves and cayenne to mine, ever heard of labor cookies? Yes, like so spicy they send you into labor, that’s what they are called lol. What can I say-I tried everything to get my second son out. They are my favorite cookies so I wanted to play with that. They turned out great, not mushy like a lot of comments said. I’ve never had a blondie before but these were great!
I also made the fudge babies but left out the nuts, I can’t stand taste or texture of nuts. OMG – why didn’t I make these sooner?? I could literally survive on those.
You are GENIUS with making desserts healthy. I love your blog because you seem so nice and down to earth, like somebody you could be friends with. A lot of other bloggers have this air about them when they write or things they say, or advertise all over the place which turns me off but I keep coming back to your blog every time I get an email.
Chocolate-Covered Katie says
Thank you, that really means a lot to me, Ashley. 🙂
Robyn says
I made these they were delicous!! Mine didn’t look quite as photogenic though! I dont think I blended the mixture well enough! Here they are http://www.cashewcookie.blogspot.co.uk/2012/04/chocolate-chip-blondies.html ! But yum! They were scrummy!
Lola says
My kids insisted I comment. My daughter (5 years old) wants to kiss you for this yummy recipe. Both my kids (son 8) offer many thanks and wanted to say these are delicious!
I want to say thanks as my daughter otherwise hates chickpeas and I’m always trying to find more ways to get protein into her. 🙂
Much enjoyed!
Chocolate-Covered Katie says
Awww! Kisses back! 🙂 🙂
Meghan Newsom says
Katie, I found your blog last night and am so excited to try these blondies!! They were my favorite before I went gfcf, and am so excited to find a great recipe. Thank you for all of the time you put into your recipes- I greatly appreciate it!!
Rebecca says
I have to admit, I was a little skeptical making these blondies since I don’t really care for chickpeas and I didn’t have any white beans on hand. I had to make something, though, because I promised my girls that I’d bring home some dark chocolate from work and I forgot (yes, I get to work at a chocolate factory!). 🙂 I was still a little worried when I put them in the oven, but when I took my first bite I was sold! They are so yummy! Thank you for such a great recipe!
Stefanie says
Made these for a company pot luck for our corporate wellness challenge. The initial reaction was “ew, chickpeas!” — until they tried them — the whole pan was gone! Thank you for these wonderful, healthy recipes! 🙂 I’m a new fan of chocolatecoveredkatie.com!
TL MN says
I made these tonight and they were a hit. My picky 8-year-old was a shocked to learn that these had chickpeas in them as he was to learn that your fudge pie had tofu in it (that pie disappeared awfully quickly!). Such a fan of your blog!
Chocolate-Covered Katie says
Aw thank you so much! 🙂
Arlene says
Um. WOW. Just made these and they are rocking my world as I type this. Just delish and so so easy. I don’t even have a food processor and had to use my junky blender. I also didn’t grind the flax, I just tossed them right in! As for sugar- I used a half a cup of slightly packed brown and about 4 drops of stevia. My hubby could not believe they were derived from garbanzo beans! I couldn’t believe how good they were and easy to make!
PS- I garnished with a few scattered butterscotch chips on top while they were cooling and I think it added the perfect touch <3
Kate says
I tried these with the following substitutions: I used 60 gr. chopped dates instead of the brown sugar. I also used 4 Tbsp. of PB2 mixed with the water in place of the organic peanut butter. They turned out really well. I added up the calories of the entire recipe with my substitutions and I came up with 133 calories for 8 bars. Thanks for posting this recipe. I love your blog!!!!!
Samantha says
Hi Katie,
I was so excited to make these and followed the recipe exactly except used garbanzo bean flour. They had a weird taste to them and I’m wondering if anyone else tried the bean flour instead of actual beans. They tasted terrible. I can’t eat them at all and I’m bummed to have wasted all of those good ingredients :/ Plus I was really looking forward to yummy fudgy blondies.
Lisa says
If you didn’t follow the recipe, how can you blame it for the results?
Just sayin.
Amanda says
Delicious!! I tried these for the first time last night and they are so yummy. I had to stop myself from eating the whole pan last night. Even my non-vegan boyfriend couldn’t believe how yummy they were. He did say they were really chocolatey (I know, not a word). I added some extra chocolate chips and maybe overdid it. Either way- delicious! I am going to try this recipe out my boyfriend’s mom this weekend for a Mother’s Day treat. She has a major sweet tooth. Thank you for another great recipe!
Anonymous says
This is the first CCK recipe I’ve tried and WOW these are sooooo amazing!!! Your work has been accomplished- I cannot believe they’re healthy. Keep up the great work I LOVE your blog! Thanks!!!!
Devyn says
Good lord! The deliciousness!! I could have sat there with a spoon and eaten the batter on its own! I used raw honey and stevia to sweeten it and I’m solidly in love!!
You are a little chocolate angel! Thank you!! 🙂
Funfood13 says
I love this recipe I think I will try it next week.
Rachel says
Do you think it would be ok to sub tahini for pb?
Amanda says
Posted your chocolate chip blondes on Facebook! (1)
Amanda says
Posted your chocolate chip blondies on Facebook! (2)
Mandie says
Oh my goodness, Katie! These are SO good! I cannot decide whether I like these or your cookie pie better. These are a little less, uh, beany I suppose.
I ate 1/4 of the batch! Good thing I have a great metabolism 😉
I followed most of the recipe but looked at the substitution page and did this:
Instead of 1/4 cup pb I did 1/8 cup of both pb and Apple sauce.
Instead of 1/4 cup ground flag I did 1/8 cup of both ground flax and pulsed rolled oats .
Instead of 3/4 cup brown sugar I did 1/2 cup brown sugar and 1/4 cup coconut sap sugar.
I was wondering if maybe dates would work for the sugar?
I wanted to try the stevia version but I didn’t want to have to throw them away if I didn’t like them. How much stevia did you use in yours? And how much of the sugar could you replace with stevia (powder) and still have the blondes taste pretty much the same as ones with all sugar?
Lisa says
I just wanted to take a minute and tell you what a hit these are with my whole family. They are extra special to me because they are one of the first treats I have made for my daughter, who was diagnosed this year with Type 1 diabetes, that I can give her guilt free and know they won’t spike her blood sugar. For that, I wanted to say a big THANK YOU!
Chocolate-Covered Katie says
Aw Lisa, that just put the biggest smile on my face :).
Christina says
Dear Katie,
I have made these bars twice and I love them! However, I will be making these for my friends and they don’t like mushy textures. I was wondering if there was anything I could do to make these blondies firmer?
Leah Zofchak says
I just made the Blondies and the chocolate chip cookie dough dip and both are so good!! I really didn’t think I would like them. It seems everytime I try a “Healthy Recipe” I think it is disgusting!! These are amazing. I will def. be trying more recipes on you site!!!! Thank you!
Chocolate-Covered Katie says
Aw so glad you liked them!! 🙂
Rachael says
Hey Katie! I am so making these!! Do you know if anyone has tried subbing banana for the brown sugar? I may try that but wasn’t sure what ratios would work. Thanks so much for another great recipe!!
CCK says
Sorry, I haven’t tried. Let me know if you experiment!
Ginger says
I tried these with a ripe banana and 1/4 cup of dates (unsoaked). When I tasted the batter though it didn’t seem sweet enough – it actually tasted kind of bad – so I kept adding agave nectar until it tasted good (it ended up being about 3 Tbsp). So next time I think I’d omit the banana and dates and just sub about 1/4 cup agave for the sugar, if agave works for you.
Carley says
These are truly supercalifragilisticexpialidocious! (That’s my favorite word, and the only way to aptly describe these wonderful treats).
Lately, I feel that the more of a foodie I become, the more I should change my middle name to Experiment. My mom gets frustrated when I experiment with secret ingredients (like chickpeas, black beans, sweet potato, etc) and pawn off the product on her. She has gotten into the habit of preceding any bite with “what did you put in this?” or a question of the like. With this recipe, she rolled her eyes at me, but tried it nonetheless. After a few chews, she gave the nod of approval!
The chickpeas gave the blondies a moist consistency and were incredibly easy to use. I also enjoyed making this recipe because it included ingredients that I actually have. Unlike other creative CCK recipes, this didn’t call for anything too bizarre. YAY!
I cannot wait to make the blondies again and surprise more loved ones with a fantastically healthy treat! 🙂
Katy M says
Make these in both a square pan and a mini muffin pan. My 6 year old flipped for them! She saw me put the beans in so she was a skeptic for sure… then she tasted the dough and she was in heaven! I brought them to a work potluck and everyone is just super excited about them!
THANK YOU!
Caralyn @ glutenfreehappytummy says
Chickpeas are such the humble superstar! i love blondies! thanks for sharing! can’t wait to try!
karin says
I just made these this afternoon for my vegan husband and healthy eater teen son. After getting one taste for myself (these are totally delicious), they devoured more than half the pan in one sitting. My husband couldn’t believe they were vegan! I’ll make a double batch next time!
SkiGirl says
i just wanted to say that i made these. I think i may have undercooked them, but they were still fantastic! Although i was the only one in my family to like them……o well more for me!!! 🙂
Di says
Hi Katie, These are great! I have a question about how and when you cut them for best presentation: Are you cutting while warm? Or waiting until they are cool in the pan? Or other? Thanks!
Chocolate-Covered Katie says
Hi Di. I usually wait until they are cool. 🙂
Lynn says
Hey CCK! I’ve been following your blog for about a month now, trying to find some recipes that I can satisfy my sweet tooth on, while still sticking to my no-sugar and no-gluten diet. I found these “Blondies” and thought they looked incredibly delicious, so I wanted to try them, but I wanted to check with you about something first: could I use a plain’ole blender instead of a food processor? I don’t own a food processor, you see, so I was just wondering if the recipe would still work without one. Thanks for what you’re doing! You’re recipes are amazing! 🙂
Morgen says
I just made these and added a whole bunch of pb2 (powdered peanutbutter) and used half xyitol and half coconut sugar and OMG these where so delicious i’ve had to put them in the freezer so that I don’t eat them all. AND my sons LOVED them!
Mary says
I made these using 3/4 c. chickpea flour + 3/4 c. water in place of the chickpeas. and had good results. My enjoy life chocolate chips melted quite a bit, so next time I might refrigerate them ahead of time, other than that I had great results.
Sabrina says
Hi Katie,
I searched through the comments to see if anyone had done this but couldn’t find anything. If I want to replace the peanut butter with coconut oil, do you think the ratio would be the same? Normally I would just sub applesauce bc I don’t mind the fat free taste, but I want to share these and I don’t like the taste of PB in baked goods (weird, I know) so I want to sub the fat with a diff fat (love coconut).
Thanks! (and if you haven’t tried it I’ll experiment and report back)
Chocolate-Covered Katie says
Hi 🙂
Maybe try this recipe instead, and cook it in a square pan for blondies? https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
SL says
How many carbohydrates does this have?
SL says
I just made this, and the batter is amazing!! It’s still in the oven, but it looked amazing last time I checked. My food processor made the batter warm, so when I put the chocolate chips in some of them melted, but that’s fine with me. Brunetties!! 😀
Alyssa says
I LOVE your site!
That being said, this is the first recipe I’ve actually tried, and so far it hasn’t quite worked out. I used almond butter instead of PB, and added some instant espresso and toffee. The only problem is that they haven’t firmed up at all. I took them out at 30 minutes and they did look undercooked, but as you said, I let them cool. After 20 minutes I cut into them, and they were complete goop. (delicious goop, but not the blondies I had hoped for…) I was wondering if you had any suggestions? I used the ground flax meal instead of the oats. I don’t know!
Anyway, I hope to open up a gluten free bakery in the future and am constantly looking to practice baking with different ingredients. Your site is wonderful for this and I thank you!
CCK says
Hi Alyssa,
What food processor did you use?
And can you give me any more specifics? Did you drain the beans?
Janessa says
Just made these. The batter was so good, I don’t think I even needed to bake them. I used maple sugar as the sweetener (thank you Trader Joe’s!) and added chia seeds to the oats/flax binder for some extra oomph. They turned out deliciously. Thanks for finally getting me to try beans in a dessert!
Cathy says
Thanks for publishing this recipe. I make them all the time! I use rolled oats and peanut butter in my version. I also brought the brown sugar down to 1/2 cup so I would feel less guilty when eating them. Because of the peanut butter and chocolate chips, they still taste great! 🙂
Lillie says
I made these before I went to work and let them cool while I was gone. When I got back all except two little bars were left! Apparently someone must have thought they were good! 🙂 So yummy!
Laurel says
Just made these… Yum! I used white beans, any noticeable differences with using white beans vs. garbanzo beans with taste/texture?
Grace says
Hey! Don’t hate on blondes!!!!!!!!!!
JK these look amazing.
Grace says
I do have my blonde moments, but don’t we all? I mean, is there one person who has never been completely serious about something, but realized that it was a stupid question? the girl in your class just wanted attention, though. I know all too many girls like that…
You rock!!!
Chocolate-Covered Katie says
Haha I guess you’re right. Once in middle school, when I wasn’t thinking, I asked if eggs came from eggplants. Not my finest moment :(.
Olivia says
The “dumb-blonde” that immediately comes to mind from this past school year (I just finished 8th) is also, coincidentally (or not) one of the most coveted by boys. It drives me nuts. My best friend spent a lot of time trying to hang around this girl and become part of her popuar group, but I could really care less. The boys chasing after her aren’t ones I’d be interested in anyway 😉
BTW, I made these about a week ago. I followed the recipe exactly, except I used peanut oil instead of PB. They are awesome! I froze some that I’ve been thawing and eating whenever I want 🙂
Nicole says
Does the peanut butter add flavor? I am going to attempt to alter Fat Witch Bakery’s Orange Walnut blondies with this recipe, and they have a very light orange flavor- I don’t want anything to overpower that!
Any ideas for substitutions that won’t overpower?
Chocolate-Covered Katie says
Maybe use this recipe instead, and just cook in a square pan instead of a round one? https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
Nicole says
Thanks!! The recipe I am adapting calls for 2 Tablespoons of OJ… should I adjust any of the ingredients to allow for this extra liquid?
Amy says
Love! Not that you need another person telling you how good these are 🙂 I shared them with a couple friends and they had no idea the base was beans. After everyone had finished one I told them and one girl smiled and said, “well in that case” and grabbed another one! Personally, I can taste the beans b/c I know they are there, but it does not bother me one bit! I have to admit that I did add a little extra peanut butter, vanilla, and brown sugar to try to mask the bean flavor since I was serving them to others. Oh, and extra chocolate just because 🙂 Nice work!
Rachel says
These are amazing! Changed my life! thank you so much!!
torina says
i have constantly been on the lookout for healthy recipes lately – and i can also never seem to give up dessert…i stumbled across your blog fairly recently and it is now my new favorite/obsession! i cant stop looking up new recipes on your blog and i am having the HARDEST time figuring out which recipe to choose for the day!
Alice says
Do you think that rolled oats would work instead of quick oats? (:
Laura M says
I’m going to try these on Friday for our games night. Most of us are on a diet of sorts so these would be a healthy substitute for our original “dessert”. I won’t tell anyone whats in them though. LOL I’ll wait to see if they are a hit.
Andrea says
So I know I’m a little late to the party on these, but I just made them for the 1st time and they are ridiculously good! I was a little skeptical of the beans, but even my uber-picky husband couldn’t tell what the secret ingredient was! Will definitely be making these again.
sara says
for clarification purposes – we can use canned chickpeas – and we would use 1 1/2 cans vs white beans which would only be one can. thanks cck!
Soni says
If I use oats do I need to grind them?
Ashley says
can’t tell you how many of your recipes I’ve made in the past couple weeks… Love everything. Do you have an actual recipe for black bean brownies? OR tips on how to tweak the blondie recipe into a brownie? I know it seems pretty obvious to switch out the beans and add cocoa powder. Just not sure how the wet/dry balance would work out, etc. Thanks!
Chocolate-Covered Katie says
I don’t have a recipe right now… but I’m working on it! 🙂
Mia says
I think I may make these… And just eat the batter… Hehehe 🙂
Strangely enough, I know an Asian girl that acts really ditzy! She’s in all accelerated classes, and plays more than four instruments but she acts kind of stupid around boys cause they always give her attention 😛
Val says
I made these today with soybeans and coconut butter. The coconut butter puts it over the edge <3 Wow!! Tasted like a chocolate chip granola bar, but better!
Jackie says
You are awesome! I made one batch of these on Thursday with chickpeas and flax which were good and today I made a batch with white beans and oats. I liked today’s version even better. I didn’t tell my husband or daughter what was in them until they ate the whole pan (which was in less than 24 hours…)! They are going to like these ones even more! Today’s batch is much smoother with a more traditional texture. Your recipes are great! We are not vegetarians, we’re just trying to eat healthier. Also, I have to admit this recipe was pretty much the deciding factor in me buying a food processor and I’m loving it! THANK YOU!
Lisa says
I made these tonight…yum! I used maple sugar instead of brown sugar and almond butter instead of peanut butter. My whole house smells like a bakery! Thank you, Chocolate-Covered Katie!
carmen says
I was wondering if you can sub the quick oats for old fashioned oats? Would the amount of oats change at all? I’ve noticed that the recipes that do use oats like your boatmeals don’t indicate what kind you use. I use old fashioned, would that be okay in all your recipes? Thanks!!
Roxann says
I substituted 1/2 teaspoon powdered Stevia for 1/2 cup of brown sugar and added 1/4 cup brown sugar. Oh, wow! No soap taste. If I wasn’t afraid I’d explode from all the gas produced by the beans, I’d eat the entire bunch of blondies! What an amazing idea to substitute protein and fiber-rich beans for processed flour and fat! You’ve done a lot of work to bring these recipes to us…THANK YOU!
Brigitte says
Tried these with vegan white chocolate chips, so good! Can’t wait to have them with dark as well 🙂
Stacey says
I made these and they are a hit. I gave one to my very vegan friend, and she could not believe they are vegan , and made with beans. I didn’t even mention these were gluten free. Now she thinks I’m the best pastry chef ever. I told her about your website, and that I just followed your recipe. Alas, she does not bake. Ever since I found out I was allergic to certain foods (throat kept swelling and closing) I thought baked goods were off the menu. Thanks to you their back and more delicious than ever.
Pamela says
I make airhead remarks all the time thinking its funny. It’s scary when people think I’m stupid enough to think I believe what I say is true. Geez. People explain really simple concepts to me at work and I have to say, “really? No way. I can’t believe investors are people who put money into companies to get more money out. That’s just crazy…” anyway, I tried this recipe last night and my boyfriend was like, “this came from beans?!”
Erin Eloise says
I have been making these for a long time and all my friends love them! Anyway, as I was making them today I left the batter in the food processor for a bit longer than necessary and the batte was very warm. So when I added in the chocolate chips they almost completely melted as I mixed them! Right before throwing them in the pan to bake I added a few more chocolate chips and I turned them into the best brownies ever. I definitely recommend this version, and I will be making it this way from now on!
Aryn says
These are amazing!!!! Just made them and already ate three! Even tricked my brother into eating them (he is not a fan of “healthy” desserts!) and he loves them! Thanks for posting!
Allison says
I just made these last night and they turned out tasting like beans. I followed the (sugar not stevia) recipe and used a food processor. I don’t know what happened…
Chocolate-Covered Katie says
Did you fully drain the beans and rinse very well?
Jillian Marie says
These just came out of my oven not even a minute ago. I couldn’t wait for them to cool off/firm off and they are amazing! I used carob chips instead of chocolate chips (because I just got them today and was looking for something to put them in). I had tried a black bean brownie recipe last week that I found online, and it was gross. Thank you for making beans actually taste good in a baked good!
Allie says
These look absolutely delicious! You are such a genius 🙂 I know that you can’t vouch for the results, but do you THINK* that maybe I could sub in a vegan butter substitute (like Earth Balance) instead of the peanut butter? Thanks so much!!
Chocolate-Covered Katie says
Yeah, I don’t see why that wouldn’t work! 🙂
Report back if you try it!
Allie says
I made them with Earth Balance, and they were to die for!! I knew it was love when I tasted the batter, and literally licked the food processor clean. I realize that this is quite dangerous, but I braved the sharp blades to make sure every last bit of the batter was consumed. Oh, and they were pretty good baked too 😉
Courtney says
I am a platinum blonde and use it to my advantage at work. I work with surgeons and business men who at first glance assume I’m a dumb blonde! But “under-promise and over deliver!” Because when they find out that I know my stuff and have half a brain….they are usually even MORE impressed because they weren’t expecting it out of a cute little blondie!!! LOL. So I say THANK YOU to the blonde stereotypes! haha.
Allergicat says
Your blog means alot to me. I was diagnosed celiac a year and a half ago. I also ended a terrible relationship at the same time. I was never”allowed” to cook or even be in the kitchen during that time. I have rebounded and can’t go a day without baking or cooking now. Cooking and being in control of the kitchen became my calming force. I gained weight over the past year due to eating the yums I made. I’m so glad I have come across your wonderful blog. I have made multiple recipes of yours. They all are amazing and are helping me keep up the cooking and baking while still trimming down. Thank you!
Karie says
I made these yesterday and they were delicious! I’ve made you’re cookie dough dip with chick peas a bunch of times, so I knew I wasn’t worried about a weird taste. But I was a little skeptical that they would actually bake up and take a bar form. They turned out perfect! And whats great is that they stayed moist. I took them to a friends house and no one could believe the ingredients. And just a side note, I used a natural sunflower butter instead of pb.
Grace says
I made these with about 1/2 cup raw sugar and 1 SweetLeaf Stevia packet, with sunflower seed butter (my favorite when Almond butter isn’t on sale!), they turned out so yummy! Thanks for this awesome recipe!
Elizabeth says
My diabetic mother-in-law is staying with us for a few weeks, so I’ve been looking for healthier desserts to make for her. We tried these out last night and they were yummy! I think I could even cut down on the sugar a bit and still have them be good. I’m wary of using artificial sweeteners and/or Stevia because I can usually detect an aftertaste (and my diabetic dad is allergic to them), but I figure if I can cut down on at least one of two evils that has to be better than eating both “killers” at the same time! Thank you for the recipe!
RS says
Catering to a household with gluten-frees and vegans can be challenging when it comes to dessert time. I have one gluten-free, vegan carrot cake recipe that I’ve perfected but wanted to add another gluten-free, vegan recipe to my repertoire. These blondies are tremendous. Everyone (non-vegan and non-gluten-freers alike) who has tried them loves them. I followed the recipe (using oats), throwing all of the ingredients into my food processor at once. Thank you for a very easy and delicious dessert! I look forward to trying your other recipes. Very cute blog.
Bridget from Refined Vintage says
These blondies sound and look delicious! I want to try them asap! My only problem is that I do not have a food processor. I only have a Vita Mix, which is a powerful blender. I was hoping I could just use the lowest setting and maybe a quick on & off to pulse like a FP. I do not have regular blender either but I do have a hand mixer. Which do you think may work best?
Lynette says
These are in my oven RIGHT NOW. I wasn’t too sure I was making the right choice at first as the garbanzos have an odor reminiscent of dog food when the can is first opened, but I have to say the smell of the baking final product is AMAZING. I opened my door to let the fragrance waft into the hallway of my building to make my neighbors jealous. Can’t wait till they’re done!!
Liz says
Well color me impressed. I’ve never had a bean-based dessert that didn’t just taste like a big ol’ mouth of sweet beans. Until today. I used white beans instead of chickpeas, and I subbed an equal amount of date paste (dates, blended in their soaking water) for the sugar, reduced the cooking time 10 min and it came out pretty darn good. I thought the dates lent that nice molassesy flavor that brown sugar has and the date paste kept them nice and moist. I will say, I thought it could use a touch more sweetness, which surprised me since I find normal chocolate chip cookies, and their sister the blondie, to be generally too sweet. I think next time I’ll thrown in a tablespoon or so of coconut sugar and expect I’ll have a perfect – and healthier – dessert. Thanks Katie! You are a rock star for figuring these recipes out and a saint for sharing them with all of us.
Liz says
Oh and by the way – I knew a dumb blond in junior high – who wasn’t a girl and wasn’t blonde, but same scenario – super smart guy, all accelerated classes and he would act totally air heady on the playground. I don’t know if this was to fit in or because he too thought boys dug the dumb (he was gay). Either way – it made me mad. He was one of the smartest kids in school and it was insulting to us regular kids that he should pretend otherwise.
Sarah says
Hey there! I just found your blog and I LOVE IT! Not only for the super amazing delicious looking desserts, but the little “question of the day” part of your posts. I think that’s so super neat.
Thanks for sharing your recipes!!
Diana says
Hello Katie 😀
I want to make these so bad but I only have old-fashioned oats, can I use that instead?
Also, my mom and brother don’t like peanut butter (*GASP* I know), so what other “fat source” do you recommend?
Thanks, l ADORE YOUR BLOG! 😀
Lyndsay says
how many calories are in these? I’m making them right now c:! and omg i was thinking hummus blondies too ew lol
Bambina says
I just wanna say thank you ! I love your page ! Today I Tried these damn delicious blondies 🙂 My Dad told my that he knews i am crazy but not so much that i`m backing with beans 😀
I just add some Bananachips for double Bananataste …they are so sweet and healthy … maybe i get addicted to these *___*
Katie you are brilliant 🙂
Waiting for new recipe to try 🙂
Best wishes
Marina
Kelly says
Could you sub the applesauce for mashed banana? Sorry that it’s such a silly question but I’m curious!
Chocolate-Covered Katie says
Yes, you definitely can! 🙂
colleen says
I just found your blog and it looks amazing, I tried these last night and they were awesome. How much stevia do you use when you replace the sugar?
Morgan says
Did anyone try making these using a blender? I don’t have a food processor, which a lot of these recipes call for… 🙁 but I want to try them all! 🙂
Jey says
I took the few extra minutes to pinch off the waxy coating from the beans. It created a much smoother texture in the finished products. Also subbed butterscotch chips for the chocolate! Yumm-O!
Terri Painter says
Thank you for all the great ideas Katie! Your ideas help me branch off into my own inovations.
Anonymous says
I pinned your Peanut Butter Pie and can’t wait to try it. I’d love ti win the food processor…that’s a cook’s dream machine!
Phyllis says
I pinned the Healthy Peanut Butter Pie – PB&C is my weakness! But these sound wonderful too! ANYTHING with peanut butter…. 🙂
Thanks Katie!
Geralyn Kleffner says
these sound awesome.
can’t wait to try them!
how much stevia did you use?
i had to repin these on pinterest!
Mary says
I like smart girls! And it really makes me sad when people dumb themselves down. Its cool to be smart.
Leanne says
I made these yesterday after trying and loving the black bean brownies. Im a little confused though…the black bean brownies make 9-12 yet these make 15-20….are these supposed to be extremley small? Becasue both mixtures make the same amount of cake batter.
I did love them though, they are very moreish but i do think people should beware….they are only really a low cal healthy desert if you have one tiny little piece. If you have a piece thats the same size as the black bean borwnies for instance its going to be loaded with the PB calories!!! 🙂
lauren says
I have made these twice, both times they came out perfectly. This time, my husband, two kids and I ate the whole pan in one day! I think we like it because the nut butter flavor (I used almond butter) balanced out the bean flavor, and then the chocolate puts it over the top. Your recipes are awesome, I have tried a bunch of the cookie and bar recipes now and would never have believed I could get these results without dairy, eggs, white flour or other less than healthy ingredients.
Christine says
Oh my goodness, theses are sooooo good! I found your site last week and made these today. Hubby loves them and asked for seconds! It is so hard to find a healthy dessert recipe that everyone likes. I’ve been eating mostly plant-based for almost 5 weeks now and recipes like this makes it much easier to do! Can’t wait to try some more!
Kristina says
Hey Katie,
I really want to make these tomorrow and I’m going to try using chickpea flour since I have some in the pantry. Can you tell me how much I should use?
Jennifer says
I made the blondies today and my 8, 12, 14 yo kids ate them up, yum!!!! They have no idea it was chick peas!!!
Graciela says
Hi Katie!
Greetings from Buenos Aires, Argentina! I´ve found your blog some time ago and it was “love-at-first-sight” 🙂 I love cooking and sweets and I´m crazy about sweets.
With so many delicious looking recipes it was hard to choose where to start cooking!
I´m posting the comment here because I´ve made this blonde goodies and they´re amazing!
I´m a volunteer cook instructor, part of a group called “Brigada Verde” (Green Brigade). We host free monthly vegetarian cooking classes in our church and guess what: we´re including your recipes!
I had to make a little change in the recipe since pb is not a common product here, few people use it and it´s not so easy to find so I´ve replaced it for sunflower seed oil (same quantity) and the result was amazing! Total success!! we had 45 “students” in our last class and all of them loved it! We also translated the name: “blondies” a.k.a “Rubias Pecosas” (meaning freckled blondies) We gave you the credit of course.
We made 2 variations: 1 batch with flax seed meal and the other with quick oats. Both were a hit. Just wanted to say thanks and telling you how much I admire your work.
By the way, I´m a blonde and one of my sisters (also blonde) has freckles, she was the inspiration for the name. We´re 5 sisters, all blondes, not a single one is dumb 🙂 PhDs, and many other achievements are proof or it LOL
Penny says
OK! Tried these last night and having a REALLY tough time keeping my hands off them. They are fantastic! So, the recipe makes the laminator list for me. Recipes I like and plan to use over and over I print out and laminate. Thanks Katie!
Gossamerpink says
I just finished eating the batch I made and almost wrecked my diet. My gosh. It’s soooo good! My husband liked it too.
Kathy says
thank got I’m not the only one eating an entire batch. They lasted me 5 hours.. .. ..
Lizzy says
These are really clever! And delicious. <3 I'd made black bean brownies before, but never blonde ones. The biggest change I did was I baked them for 10 minutes less then the recipe says and used honey, and 2 eggs (we have our own free-ranging chickens and I'm not vegan. :))
Maysse says
Just made these and I wanted to say thank you for this amazing recipe! I used “butter beans” and a mixture of vegetable oil and regular butter for the fat. oh and regular flour because I don’t like the taste of oat flour and don’t have any flax seeds. Turned out delicious 🙂
venessa says
can i sub sunbutter for a nut butter we have nut allergies here. My kids love the black bean brownies and are begging for this one. I am so glad i can now make my youngest daugther treats to parties that look like cake that everyone else is eating without all the stuff that makes her sick. she is allergic to dairy,eggs,peanuts and gluten. you are my new fave place to go for treats. almost every few days…… i may make my friends a believer that gluten free and vegan is yummy.
Chocolate-Covered Katie says
Yes!
Lacey says
These were delicious…although I didn’t use the recommended amount of flax and they were too gooey to cut, oops! I was thinking of using this base for seven layer bars!
Michelle Dinan says
I made these last week and converted the ingredients to grammes on my blog for any UK people like me 🙂 I loved them! Definitely will be making again!
Jamie says
I just made these with my 5 year old. She started gagging when I took the garbanzo beans out of the cupboard. I told her to wait and see and showed her the pictures of the completed bars. She was skeptical but humoured me. Once the batter was done and ready to go into the pan I couldn’t keep her out of it, and it’s ok to eat this batter because nothing is unsafe to eat raw. Once they were cooked and (mostly) cool we loved them. Thanks for such a healthy GF recipe 🙂
Erica says
I made these for my friends yesterday and they loved them! So did my dad, but he will eat anything so he doesn’t count 🙂 The pb is definitely essential.
Thanks Katie!
Amy says
Hey Katie, I love your blog! I made these and took some to school to snack on (im 15) and I told my friends that there was chick peas in them. They all thought that it was disgusting until a couple of them actually tried them and they thought they tasted amazing. And they were right because they really do taste amazing xx
Natalie says
These are fantastic! I’m a 15 year old living in an anti-healthy anything family. To them, if its healthy, it’s automatically gross. I made these for them and everyone loved them!!
dylan says
hi katie! i love your website and cannot wait to make this recipe but dont have a food processor. so i was wondering if its so bad that i use a vitamix blender? and why?
thanks!
DD says
I used my vitamix blender and it worked great! I thought it would be blended well at first but when I tasted it the beans were not completely blended. Mixed longer and they were great!
Laura says
these were DELICIOUS! I used succanant as the sweetener! LOVE! Made a PB glaze of melted PB and a little bit a powdered sugar….one of my new faves!
Julia says
Hmm.. How did you get those nutritional stats? Mine came out with about 160 calories per slice. I am not AT ALL trying accuse you of being wrong, I would just like to have those stats haha! 😉 Which version was it that you did those stats for? :)Thanks!
Maddie says
Made these and only got to taste a little bit before my mom ate the whole pan!!! Excellent recipe 🙂
Ellie says
Is there any way to make these if you don’t have a food processor? They sound amazing but I only have a blender 🙁
cramera says
I found your site from a gluten free search. Very interesting recipes and commentary. I think I’m going to stick around. 🙂
And re. your comment about blondes – first of all, it’s completely antiquated to view the world in terms of hair color. I’m Asian – does that make me a “brunette?” What about Africans – are they also “brunettes?” Or do we not count? But I do understand why it is bothersome that some girls/women feel it necessary to pretend to be LESS than they are just to get men to like them. Question I have is what happens when the girl gets “caught,” gets married and guy finds out his “trophy dumb blonde” is too smart? Will he accept her or will he dump her in search for a truly dumb blonde to feed his ego? All of us have some growing up to do.
Maddie @ glutendairyfreedom says
didn’t get to taste these cause my mom got ahold of them…and, well, the rest is history 😉
Adi says
Made a double batch on Friday. Tried reeeaaallllly hard not to eat all the batter by myself before baking. They were ALL gone by Saturday night.
This was the first recipe I tried from your site and I will definitely be trying more now that I trust you! 😀
Thanks so much!
XXX
Adi.
trajayjay says
it’s sad that I see on tv that people who like science and reading and knowledge are regarded as nerdy and not exalted as stupid bitchy girls w/ big blobs
Hayden says
Mmmmm I made these yesterday and they’re really good! 🙂
Mistie says
I can eat these!! Thank you!
Ashley says
Just made these with vanilla protein powder, coconut oil instead of nut butter, a tbsp of honey and oats instead of the flax. I also used 86% dark chocolate chunks. Turned out great! Unbelievably moist and delicious! These are healthy?! Haha Thanks so much for the recipe!
shandel says
I made these today. fooled everyone. my kids were soooo shocked when i told them there were chickpeas in it 😛
I doubled the recipe (one chickpea can and one white bean can) they turned out perfect! 🙂
Melanie says
DO you think I could use garbonzo bean flour and add a bit of extra water as opposed to the can of whole chickpeas? I have a ton of the flour and need a use for it. What do you think?
Ginger says
I just spent way too much time going through most of these comments and several people who tried garbanzo bean flour were not happy with the results. I believe the texture of the cooked beans is important, at least after making them once!
Alyson says
Thank you for sharing! These were so yummy and my 3 year old thoroughly enjoyed licking the spoon as much as he enjoyed the actual finished product. I love that I can feed him food knowing that it is a delicious AND a healthy treat!
Sandi says
This may be a question that you have answered elsewhere on your site, but I’ll ask anyway. When you state peanut butter in your recipes do you use natural peanut butter or the sugary processed peanut butter? Thanks!
BTW – I am new to your site and I made your No Flour Black Bean Brownies last night and they were amazing!!! They only problem is that they don’t last very long. 😉
Chocolate-Covered Katie says
Unless it specifically states which one to use, either will work. I usually use Whole Foods natural. I always use salted peanut butter. 🙂
Betsy says
These are awesome! My mom made them for my friends and I, and they couldn’t believe they were “healthy”! On the blonde note, coming from a blonde, SOME boys do fall for “nerdy blondes”!
Anonymous says
I’m blonde and I say “dumb” things, but that mostly stems from a lack of world experience (especially when I was a teenager), and also from the fact that I’m a bit slow. By slow I don’t really mean unintelligent, it just takes me a while to process things and come up with a good answer, so when I try to do it off the cuff all kinds of weird drivel can come out xD And no I don’t do this for attention from either sex, I’m too self-conscious for that lol.
Sherry says
How many serving to get to your nutritional value or how many grams?
Jenna says
Just made these, they’re cooling now and look like they turned out great 🙂 Just wondering, how many blondies is your nutrition information based on? Thanks!
Jenna says
Oh just found one of your earlier replies that says it’s for 20. haha thanks anyway 🙂
Erin says
Hi – I would love to make these (along with many of your receipes I’ve seen so far on here!) and appreciate you putting the nutrition info link since I do track calories. Although, I noticed you did not estimate the number of servings each recipe yields. I see for example in the chocolate chip blondies that it makes an 8×8 pan and each serving is 74 cals. But not knowing how big your serving size is (1×1 inch?) makes it difficult to meal track. Would appreciate if you could maybe give some guidelines in how big your portion size is typically when you divide out the calories. Thanks!
GKB says
Hi
I have black hair:-)
I was wondering in all of your recipes that call for canned beans/chickpeas,if I could use dry beans.Do I cook them before using in the recipe or just soak and grind them?
Thanks
GKB
Heather says
Delicious! Sooo Gooey in middle topped with a glass of almond Milk.. Yum.
Judy says
I just made these, sugar free, peanut free, and they’re awesome! I see some of you are struggling with how to sweeten them without sugar, so I’ll tell you what I did. Substituted almond butter for the peanut butter. Substituted a bit over a half cup of erythritol (can be found in stores as Z Sweet) and one packet of SweetLeaf stevia. You can play with the amount of erythritol to taste, but there was NO soapy flavor and these came out great. For the chocolate chips I used chopped up ChocoPerfection bars. Wow! I’m so happy. This is the best thing I’ve made since having to go gluten, soy, dairy and sugar free a few weeks ago.
CC says
Judy, if u ever try with Agave…please let us know how that goes. Looking 4 an easy sub 4 diabetic cooking. I want 2 do it with stuff we readily have around already & I do not like Stevia :::shudder::::
Ginger says
I just made a pan first trying banana and 1/4 cup dates. That didn’t seem sweet enough so I added agave nectar – I ended up adding 3 Tbsp and the final result was quite sweet! So in the future I think I’d just use the agave and skip the banana and dates. Also CCK has suggested cooking her sugar-free cookie dough dip recipe which I think would work well!
CC says
Thanks so very much! Ginger, appreciate your comments. I will try just the Agave then. Very helpful. I just wish these comments would put listed under the recipes newest first, so it could help other too. I very appreciate it & am thankful I got the email 2 know u replied ;O)
Anonymous says
I made another batch with Coconut sugar instead of the banana/dates/agave – they turned out great! But for diabetics I don’t know the difference in how Agave and Coconut Sugar affect blood sugar. Good luck!
courtney says
they are both low glycemic, but the rate at which different sweeteners increase blood glucose changes depending on what foods they are eaten with and some other factors, which can make the glycemic index a complicated tool to use for diabetes.
Taylor M says
Can you shape the batter into cookies? Will it still cook through?
Taylor M says
Can you shape them into cookies? With the same cooking time? Or will that not work?
Chocolate-Covered Katie says
They do work as cookies… I don’t remember how long I cooked them, though.
Laura says
Very Very good. I used Splenda Blend Brown sugar, natural chunky peanut butter, the quick oats, a smashed up 70% Ghiradelli baking bar for the chips, and I used toasted chopped pecans on top. OMG are they awesome!
Rosamund says
Shut the front door! These are by far the most delicious thing I have ever baked. The best part was giving them to people, watching them go crazy about how good they were, and then telling them that the secret ingredient is chickpeas. The worst part – trying not to eat the batter, it has been a long time since I licked a bowl with so much vigor.
Sonia says
So funny. I ate loads of the batter too.
CC says
Hey Katie,
Quick Q, I am making these as I type :OD and I followed instruction 2 a T (as I always try 2 do 1st time out) but it made me wonder, can u sub out the sugar in the same proportions as u used in the Bean Brownies 2 use Agave, 4 the unfortunate diabetic set? I know baking is chemistry so not sure if u can just interchange some of the same ingredients (proportions).
Thanks in advance!
Ayesha A. says
Can I just omit all the peanut butter? I don’t exactly like PB and my brother is allergic to nuts (like EXTREMELY allergic) so there’s no way we can buy PB. Will omitting it change the texture or make the blondies taste bad or something?
And I agree, some blondies just play the act but some of us non-blondies should keep in mind that not ALL blondies do this so we shouldn’t generalize. (Am I being hypocritical or what?)
~Chocolate Lover
Ginger says
I read a lot of the comments and those who omitted the peanut butter, or substituted apple sauce thought the bars tasted “beany” and not good – though there were some people who loved the applesauce version too. CCK has suggested that the fat is important to the end result so maybe use a combination of coconut butter and coconut oil, or maybe sunbutter, instead of a nut butter. Or heck maybe try regular butter — that wouldn’t be vegan, though.
Sonia says
Kate I’m hooked.
I found your website yesterday after buying a tin of black beans and wanting a black bean brownie recipe..
They were amazing and lasted for about half a minute .
Today I have baked a double amount of the blonde brownies and they too are amazing..
I initially became vegan to lose weight although at this rate I’m going to be putting some back on.
Brilliant recipes and a big thank you from my family x
Allison_phuise says
I love you Katie! You are so kind and gorgeous! I’ve subscribed to your website 😉 thanks for sharing your recipe:)
CC says
Recipe Review: I made ’em
I do hope this is helpful but I doubt my review will b found amidst the oodles & noodles of comments ;O)
2 calibrate your taste buds: I have a sweet tooth, I am a bigger fan of vanilla than chocolate though I obviously like both and I am a Peanut Butter PURIST, ie I do NOT like my chocolate in your PB or Vice versa (except 4 the occasional reeses, it’s ok, just don’t crave ’em). PB on J or on crackers is ok with me, but it ruins it 4 me otherwise. That said….
I made them exactly as directed (with regular sugar) with ONE additive per a previous suggetion-1t of Cinnamon. Made it avec PB & I’m pleased 2 say the PB is not obvious or overwhelming as I feared. Could this b due 2 the 1t of Cinnamon I added per another’s suggestion? Not sure. Sorry, I was too ascarEd of the PB not 2 put the cinnamon in!
Taste- I would def make again. Likely with more vanilla flavor as, 4 some reason, I was more expecting. Texture- light and crumbly & very moist. Made them 1 week ago, stored some in fridge some room temp, both in plastic & glass. All had the same texture. I was hoping they would firm up with one of these techniques. Although it’s not bad, I was expecting a more compact texture. It reminds me of baked goods with applesauce subbed 4 the oil.
Again made with Katie’s homemade chips which I love.
Would I recommend making it, heck yeah! Will I make again & share, yes!
Final note: take those calorie/nutritional info things w/ a grain of salt. I’m no expert but it doesn’t look right 2 me these would b lA LOT ess than the bean brownies, esp considering regular sugar.
Hope this is helpful.
Kim says
Okay. I printed off the recipe and I was so excited to make these (we made the cookie dough dip for a valentine’s day treat for Daycare and it was a huge hit!)… But I don’t understand what happened… They didn’t cook at all. I put them in for DOUBLE the amount of time and they were still like dough. (and yes, I double checked that the oven was working, and since it made my husband’s birthday cake and cooked the lassagne for supper, I know it was working). I used white beans. Unfortunately, we had to scrape them into the compost. Still trying to figure out what I did wrong….
amanda says
I had the same issue! I baked them for nearly an hour and let them cool completely, but the texture was wrong wrong wrong. Nothing like a brownie. Are these supposed to have eggs or something?
Bobbie says
Hi These are delicious!!! I
Beka says
THESE WERE AMAZING. My husband and I devoured the 8×8 pan in three days! Thanks Katie 🙂
Jessica says
I just made these two nights ago, and jesus, my best friend was so right. She’s been trying to get me to make these forever, and I, an avid anti-hummus person, refused. These do not taste a THING like hummus, they in fact are just like a very moist version of typical blondies. I am so happy to have tried them. To note, I followed the recipe, though I had planned on using cannellini beans instead. I figured they would be a little too starchy for something without cocoa powder to help with the bite. Thanks for sharing this recipe with us, it is an exceptional addition to our repertoire here. Also, I wonder what I would do to make these a little lower in sugar; do you have any recommendations?
Charlotte says
Can’t wait to make these this week! I’ve just found your website and think I’m going to be trying out a recipe every week they all look so good! I’ve got a couple of quick questions before I do, I’m from the UK – do you know how many grams or ounces are in 3/4 cup of brown sugar? Also, what type of peanut butter do you suggest is best? And finally, (sorry for all the questions!) will normal rolled oats be fine instead of quick? Thank you!
Shelby says
I absolutely love your blog—and this recipe! I have probably made it 30 times, and almost always as a double recipe! I’ve been making it without a food processor, crushing the chickpeas by hand, so I’m really looking forward to getting a FP and trying even more of your recipes! : ) Thanks for sharing your chocolate-y genius with us!
aly says
Would using succanat or turbinado sugar be okay to replace coconut sugar? the same amount?
Thank You!!
Cant wait to try a few of your recipes..
Chocolate-Covered Katie says
yes. always 🙂
Anna says
Omigosh. These are magical. I can’t get over how amazingly they turned out! My dad (who is a meat and potatoes, salt and butter, cream and saturated fat kind of guy) went back for seconds and thirds!! I used almond butter, didn’t use as much sugar and salt, and used normal rolled oats and they are MAGICAL. Magical, magical, magical.
Gigi says
I just made these tonight and put 1/4 c applesauce and ground flaxseed but it came out pretty “gooey”. The ground chickpeas and everything else made it a very mushy texture. I also only put a few chocolate chips on top because I used to love blondies (the non-vegan kind). It definitely needs chocolate chips in the batter I realized to cover the somewhat bitterness of flax and the flavor of the garbanzos. The actual flavor of the blondie itself is OK but not great but if you add the chocolate, it really covers it well and makes it much better. Maybe using oats rather than flax would made it less gooey. My husband didn’t like the texture so I stuck more chocolate chips on top and put it back in the oven for another 15 minutes or more until it was significantly browned on top and had a better texture.
Zoey Cole says
I just made these bars today, and I completely fooled my entire family–including my dad and younger brother who would never knowingly try something like this! These are great and super easy (and cheap) to make. DO NOT try to use a blender for this recipe; it will not work!
S. says
Is there nutritional info for these? Dud I miss it?
S. says
Never mind. Found it. It’s still early…
Ginger says
I attempted a sugar free version subbing 1 small ripe banana and 1/4 pitted dates for the sugar. I also used almond butter instead of PB, quick oats instead of flax, and used a whole Tbsp of vanilla extract. Everything else was the same. The batter didn’t taste good so I kept adding agave nectar until I was nomming the batter off the spatula. THEN I added the chocolate chips, which cover a multitude of sins. So with all those additions I cooked them a little longer but was worried about overcooking so I took them out after about 35 minutes. Straight out of the oven it was really mushy, like a hot pudding, so I kept sampling it as it cooled down to see how the texture changed – I ended up eating half the pan! The end result was quite a doughy, undercooked cookie-batter texture, just a little too far on the mushy side of the moist fudginess you want in a blondie. Next time I think if I just subbed 2-3 Tbsp of agave for the sugar I don’t think I’d need the banana or dates and I bet they’d turn out more firm. Either that or soak the dates first — basically just cook CCK’s sugar free cookie-dough dip recipe, as she has previously suggested. I look forward to trying the agave-only version next.
Ginger says
whoops, that should be 1/4 CUP pitted dates. Also forgot to mention I used butter beans (small lima beans) which have practically no taste on their own so they are a brilliant “hidden” bean.
I should also add that the end result, mushy or not, was still delicious! Chocolate chips seriously fix everything.
Ginger says
I made my second batch today. This time I followed the recipe exactly, using butter beans, coconut sugar, almond butter, and quick oats. I baked exactly 30 minutes. Absolutely delicious!! I’m not sure yet if I prefer these to the experimental banana/date/agave version I did last time but they definitely blended up easier and baked faster – this version is slightly less sweet, which isn’t a bad thing. I agree with an earlier comment that these are even better the next day or after chilling a while to ‘firm up.’ My husband didn’t love the last batch and I’m kind of hoping he doesn’t love these either – more for me! 🙂
Amber says
I was a little skeptical but these are GREAT!! The German Chocolate Fudge Bites are another fav! I have to have 1 or 2 (or 3) every night 🙂
Cindy says
Ok…so I just made these this morning. I did use a blender and it worked just fine. These are so delicious, I may never make black bean brownies again!! I did process the beans first, and blended after adding each ingredient. I had to scrape the sides often, but oh my goodness, so worth it! I am taking them to work today for our Bake Sale and will be very proud to sell them to even non-vegans. Thank you so much for this deliciousness. yummy.
Cindy says
I made these this morning for our Bake Sale at work. I did use a blender, and it worked perfectly! They were delicious!!!!! Everybody loved them, even non-vegans. I put the ingredients in the blender one at time, and blended, scrapping the sides. I used cannellini beans and old fashioned oats, which I blended down to almost oat flour. I will probably never make black bean brownies again. The nut butter makes all the difference in the fudgy-ness. I baked mine for 26 minutes. I can’t wait to make them again.
Aarti says
Hi,
i would just like to tell you i just tried this recipe. {Chocolate-Chip Blondies}.. and it was amazing….. i cannot believe it tasted soo good….. thank you for your recipe…. you are a truly an amazing person…
thank you
Naomi says
Hey,
Please can you try and make more student-friendly recipes? or a specific tag for them or something?
I’m a student in England, i do not own a food processor which many recipes i really want to make (such as this one!!!) require, i (unlike most students) do own a blender, but trying to blend chick peas killed my blender and i had to get a new one!! – please can you try and make more blender-friendly or non-processor recipes?
Also, i have only ever seen one type of tofu in the shops, you mention lots of varieties of tofu which for me just don’t seem to exist – does tofu type really matter?
A lot of your ingredients i’ve never seen, whenever a liquid sweetener is mentioned i use golden syrup, England doesn’t seem to have half of the stuff you include – please can you try and make some more non-American friendly recipes?
Many of your ingredients are so so expensive! Again, maybe it’s just because i’m in England, but i am not paying £5 for like 200g of cashewnut butter, that’s a quarter of my weekly food budget!!!!
I love your recipes, and i try as many as i can, but so many ingredients i’ve never heard of or can’t get in England, or cannot afford.
Please make UK Student friendly recipes/recipe tags!!!
Thanks Naomi 🙂
Courtney says
I just made these for like the third time and something amazing happened. I was playing around with the recipe and I used a blend of cocoa butter and sunflower seed butter for the fat and agave for the vanilla and they turned GREEN! like forest green! I turned away from the batter for 5 minutes after processing it and it was color changed when I turned back around! They’re so pretty, I had to share! I should have a picture up on my blog about it soon! 🙂
courtney says
http://substituteit.wordpress.com/2013/04/10/their-brownies-theyre-blondies-theyre-greenies/
Eleanor Young says
Ever heard that smart people have barely any common sense? 😛
my sister is very clever, and a natural blonde and I know loads of other blondes who are smart, so I agree with you. Though I do know lots of clever people with no common sense aswell 😛
Joan Collins says
Love your site…chocoholic and not sorry!
Christina says
It’s just a little depressing that this notion of “blonde versus brunette” is alive and well, running rampant in the impressionable little minds of the simple-minded/ignorant. Why don’t we expand this concept to eye color, or perhaps, skin color, race, ethnicity, etc.? Sound appropriate? Cute, funny? Shall we describe our mistaken social cues/actions and behaviors using a reference to a group that exhibits a particular skin color and make these references frequently and in such a colloquial, relaxed manner as we seem to regarding hair color? “Oh, hey, she had a dumb [insert minority/ethnic group] moment, ha ha ha”. But, it’s just hair color, right? Totally innocuous, eh? Merely discussing this whole, “do you know any dumb blondes who are actually smart”, or “I’m a brunette and I totally have dumb blonde moments” conversation, lends a false sense of credence and validation to a concept that is completely moot. I was embarrassed and saddened while reading this discussion below. Not one person mentioned how inherently problematic this entire conversation is…
Rena says
I finally got around the making these. I used 1/4 cup oat flour and replaced sugar with xylitol. Next time i would use less xylitol since its very very sweet, but its amazing!!!! Oh, i also didnt use any nut butter and i didnt add salt since my canned chickpeas still tasted a bit salty. Thanks soooo much for this recipe!!! I love it!!!
Ana says
i threw these together today and they were a hit! i had to stop myself after 4! my older brother tried them and immediately gave me a hug! 🙂 Definitely making these again!
amanda says
Was I the only one these didn’t work for? They were very different than the perfect black bean brownies. They never really “cooked.” It was more like beany mush with a thing crust…The mush was tasty though, but there’s no way you could cut them or call it a bar…
Sahar says
Hi CCK! Just made these…DEEElicious! perfect for breakfast on the go 😀 I had a question…what is the best way to store these? In the fridge or out? Thank you!!!!
A dude that reads your blog says
I used half a cup of stevia and a 1/4 cup honey – they’re f’ng awesome.
Sharyn says
These were great! I used 12 pitted deglet dates in place of the sugar, and substituted 1/4 cup whole almonds (I have a high powered food processor) for the peanut butter, but I think just almond butter would have the same effect. I also added in an overripe banana with the flax to kind of bind it all together and it turned out great. I topped it with a chocolate cashew creme (cashews, unsweetened almond milk, a couple of dates and some cacao nibs. My diabetic hubby was in heaven and had absolutely no idea that what he was eating was actually pretty healthy!
Arlene says
Mine are baking in the oven as we speak! But I made the following substitutions:
1/4 c old-fashioned oats, mixed in, not blended
omitted vanilla extract (didn’t have any on hand)
replaced 3/4 c brown sugar with 1/2 c agave syrup
Hopefully they turn out okay! (The batter was irresistible…)
Kdoll says
I just made these the other day and they are so good!
I was very surprised because I was not expecting chickpeas to taste good in a dessert.
I did make a substitution, I used banana instead of the sugar and they turned out great. I also used a vitamix to blend it rather than the food processor. I did not add the peanut butter to the blender since it can be a pain to clean. I used level 5 and for only about a minute, until the peas were well mixed.
I cannot wait to make other recipes! Thank you so much for sharing all your recipes 🙂
Alice says
Many blondes really act dumb because they think it’s cute, but there are also some who are really dumb… Which is only natural, intelligence has nothing to do with the hair colour so there are dumb and smart people of every kind 🙂
I personally think that blondes or in general girls who act stupid for attention or whatever oter reasons move other blondes/girls in a bad light and are responsible for some stereotypes.
I am blond and know I am NOT dumb (though my english is a bit lacking of quality, sorry, I’m still learning), but espacially guys who get to know me expect me to be very naive and not smart enough to talk about anything else than the last episode of some strange casting show…
Liz says
Just tried this recipe for the first time – with a brown sugar/xylitol combination. They taste amazing. Thank you, Katie (!) for incredibly delicious Sweet treats that I’m actually GLAD to see my family eat. What a huge gift!
RhubarbJamGirl says
I absolutely love these! I love peanut butter, I love chickpeas, and I love chocolate! (Yes I added the chocolate chips). I took these in to work to share with the lovely ladies there, without telling them what they are made of (they get funny about odd ingredients). Everyone loved them, they were all gone about an hour and half after I put them out.
I love your site, and am probably going to work my way through as many recipes as I can. Thank you!
Nickjaa says
these are nice but 3/4 cup of sugar does not a ‘healthy’ recipe make.
Tammy Eakes says
These look amazing! I can’t wait to try them! Headed to grocery store to pick up some white beans! You might like an original recipe on my blog that one of my friends created – it’s for Choc Chip Cookie Dough Brownies – Gluten Free & Vegan. Check it out here: http://noskinnies.com/blog/2013/5/13/chocolate-chip-cookie-dough-brownies-vegan-gluten-free
ANDREA says
Only one question…. How much of Stevia or how many bananas do i need for subbing the sugar. These sounds very good, thanks for the recipe.
Pam says
I can’t tell you how many times I have made these since Sept 2013 – maybe 20??? They are incredible, and even my 19-son who has sworn off sweets LOVES these because of all of the protein. I do use coconut sugar and they turn out great. Thank you so much for this incredible recipe that has become a family staple!
Ashley McC says
Just finished a batch of these using cannellini beans (only about 210g drained) and quick oats rather than flax. I had a hard time getting the batter in the oven as it was so delicious before I even cooked it! The kids got a few little crumbs as I was removing them from the pan and are now circling the serving plate with drool coming from their mouths. I seriously love these!
Meredith says
I have made many healthy black bean based chocolate confections, but I found this recipe searching “white bean blondie”. I love white beans for their superior creaminess in my savory dishes (especially tempeh sage gravy), so I’m excited to give this recipe a try! If it works, there may be bourbon in the next batch…
As far as “dumb blondes” versus “nerds”- I was well-liked in high school, but content with my own friend group: choir/theater nerds. With genuine intimate friendships, and a comfortable place to be my weird self, I found my voice and personality in high school. It wasn’t until after high school that I “bloomed”, aesthetically speaking. That’s when boys discovered me. I’m so glad that I bloomed late – I think that the us ugly ducklings have less pressure in youth to market our bodies and we learn to compete with our minds, and have more time to concentrate and develop who we are. I’m an intelligent, talented woman, and I’ve happily found an intelligent, talented (and damn good looking, I might add) man. You don’t have to be a ditz to get the guy of your dreams! A strong man wants a strong woman! My husband isn’t intimidated by my personality- he’s invigorated by it!
Milia says
Hi Katie! I found your website yesterday and perused it for hours looking for the perfect dessert for a little boy I know who is allergic or intolerant to almost everything! So I had high hopes for these tasty treats. He can’t have brown sugar so I subbed agave and… It tasted like sweet hummus.
Claire bear says
Just a tip if you cook the beans instead of adding canned beans there is less of a need for sweetners because even once you rinse them canned beans are still salty.
Also you save money this way I added chopped apple, sultanas and shredded zucchini to make it even healthier and less calories dense per serve. 🙂
Even though I adapted this recipe I am soooooo thankful for the idea and love cruelty free cooking of any kind! Fats or no fats, sugar or no sugar, animals are our friends not food and that’s all that matters. 🙂
Ally says
First of all – fantastic idea, fantastic recipe!
I replaced the sugar with 1 tsp stevia and 2 tbsp rice malt syrup (fructose free sweetener) to keep the brown sugar/caramel flavour, and they turned out great! Another alternative would be honey.
Thanks, CCK!
Wendy says
My kids love these bars. I find putting 1 teaspoon of cinnamon and using butter instead of peanut butter with 1/2 cups gluten-free oats lawmakers a better tasting version.
sd says
I just made these! They taste like my dad’s extremely butter, HIGH-fat chocolate chip cookies! They are SOOO good.
I used almond butter for the fat, and I subbed 1/4 of the sweeter for honey, and the other 1/2 cup just brown sugar. They are great–awesome job, man!
I have to admit that usually if I don’t want to do something (like fix my bike chain when it falls off or pour the huge, hot soup into a container when I close at work) I will look around to see if an unsuspecting, idle male will do it for me. I am naturally blonde haired, blue-eyed, and about 5’3″. Though athletic, I have definitely used my small stature to my advantage–even if I can probably do more push-ups and run a lot longer than most of the guys that I have gotten help from.
So while I feel guilty doing so sometimes, it can work. As long as I don’t act all STUPID and bubbly while doing so, but simply “I am capable, but do NOT want to do this” and guys will still whatever it is for you.
Emily Massey says
I made a no-sugar added version yesterday, YUM! Using the no-sugar deep dish cookie pie as a guide (wasn’t ready to make a whole pie…) I replaced the 3/4 cup of brown sugar with 1 cup of pitted dates and 2 little stevia scoops (something like 1/16-1/8 tsp total) I had to splash in some almond milk (1/8 cup) to get the mix to process followed rest of recipe as is and everyone in my house ate them up! Will make again, and try the cookie pie for our next special occasion…maybe Father’s Day! Looking forward to your cookbook…
Michelle says
Every time I make these my husband says “Are these the brownies that are mysteriously good for you? It baffles me.”
Amy L says
I just recently found your blog and I’m in love. I really want to try this out especially for college when I’ll be more tempted to eat unhealthy sweets! 3 am Ice cream 🙁
One issue that I have is that I’m allergic to peanuts and most of the reviews say that with just applesauce as a replacement, it tastes more like beans.
Is there any substitution that is easy to find? For flavor purposes? I live too far away to buy almond butter or any other types of nut butters.
Chocolate Covered Katie says
Hi Amy,
Try the deep dish cookie pie instead. You can cook it in a square pan and cut it into squares for blondies instead of a pie, and it has no peanut butter. 🙂
Dee says
How much stevia did you use ?
Hope Henchey says
Katie, I love this recipe so much. It’s my favorite thing to bring to parties. Thank you for posting it!
I have a quick question though: is it safe to leave it out at room temperature or should I keep it refrigerated?
Thank you!
Unofficial CCK Helper says
After one day, you should refrigerate it for freshest results.
michelle says
Wow! Your recipes are AMAZING! Thank you!
Chocolate Covered Katie says
Aw thanks, Michelle!
Kelly says
Do you store them in the fridge or on counter? My first batch is baking right now and it smells awesome!
Unofficial CCK Helper says
Fridge after one day.
Judith says
Made with Nutella instead of peanutbutter. Delish.
Thank Katie
Judith says
Made with Nutella instead of peanutbutter. Delish. Thnx katie
Michelle says
Made these tonight and they were fantastic! 🙂 I love finding healthy desserts to make for my hubby! Thanks for your genius recipes Katie!
Francine says
What is the nutrition content. How many calories, fat and carbs?
marie says
You’re just amazing!!!!! thank’sss
Susy says
Hi Katie,
I just wanted to let you know I made this blondies twice:
first one with PB and the second one with virgin coconut oil. They both were delicious but my son (25 yo, not vegan) said he liked the virgin coconut oil version better. On both I used 2 Tbs of oats and 2 tbs of flax=1/4 of cup.
Next time I will try with carob chips instead and see how it goes, I like carob very much..that’s why.
Thank you Katie!
Lillia says
Hi, I would like to know the Stevia version, I love stevia, and that sound great
Sara says
I made these with chickpeas and didn’t love them. Then I tried again with butter beans– wow! Butter beans are large Lima beans, apparently, but they are super mild. No bean taste at all. I highly recommend using butter beans (and, of course, rinsing them really well!) They were delicious.
heather says
navy beans are good also, maybe the softer beans work better for this…
Kendra says
OMG< these are amazing!! Im making them for the second time, and you would never guess they are so healthy.
Madeline says
In case anyone was wondering, a blender can work!
I blended the white beans, wet ingredients, & sugar ( I used half brown sugar & half blue agave nectar) then poured into a bowl & stirred in the flax and soy nut butter (allergic to nuts), and I used half white half milk chocolate chips.
Ting says
Hi! Just want to report that I made these with dates instead of sugar (I dont eat sugar…) and it worked out perfectly! I made bigger portion to fit my baking tin, used 450g white beans and 100g dates, which is around half sweetness of Katie’s original recipe, and it is sweet enough for me (but I think maybe not sweet enough for you if you are used to normal desserts) Couldnt taste bean at all! PB+chocolate combination is all win :DDD Thank you Katie!
Inci says
Used this recipe but was craving chocolate so added coco and instead of sugar used raisins and maple syrup for sweetener. I like it and even my kids ate it
Thanks
Elle says
YUM! Love chick peas, going to make these tonight.
One question, how would you do the Stevia version? Thanks for all the great recipes!
Esther says
These look awesome, but I was just wondering,would they freeze well?
Melisa says
Hello i just made your blondies!! tastee really greatt <3
but i have a question:
does canned chickpea have that kinda weird smell?
After i bake it i still can smell it, or is it supposed to smell like that?
Thankyouu
Unofficial CCK Helper says
I think if you rinse them well, they shouldn’t have a weird smell. Then again I’ve never actually smelled them up close. I know they TASTE good, and that is all that matters 😉
Melissa says
Looking forward to making these….can you use almond butter instead of peanut butter?
Maureen Tisdale says
Hi Katie et al — my sister, who is super healthy yet reasonable, sent me a link to this — just wanted to say what a brilliant idea, chocolate chip blondies that are healthy. Will have to tweet myself @reentiz. Also I might have to try for my husband — have a big ol’ bag of flax seed to use up. Nice work!
heather says
wow your right peanut butter makes anything taste better!
laura339 says
Hi! Loooove your blog:-) .question ,have you ever used date sugar in recipes ? Not to be confused with date syrup. Its not super sweet but I like it and the texture it brings.I’m not a stevia fan so I’m usually using date sugar,honey,or agave.just was curious if you use it:-)
Tori says
These are soooo delicious!! I had a huge sweet craving, so I made these tonight for dessert!
Kayleigh says
I’ve made these a couple of times without the extra salt and my toddler LOVES them! I’m always looking for ways to get extra protein and good fats into her, so thank you!
Abby says
Hi Katie, what kind of stevia do you use? Mine is the pure kind that you only use microscopic portions of. I can’t imagine using the same amount as of regular sugar. If I do use stevia – how much? Thanks!
Teph says
I’m one of your newest fans!
I loved these blondies, had them today and will make them again 🙂
Keep the recipes coming.
Macy says
Yum! I ran out of brown sugar, so I used the remaining 7 tsp along with 1/2 cup maple syrup. I baked ’em at 350 for 30 minutes, let them cool for 15 minutes (hoping they would harden), cooked for 3 minutes, took them out, and cooked them for 5 more minutes. They’re gooey and delicious! I asked my 16-year-old big brother how they compared to your black bean brownies, and he said, “they’re both too healthy, but other than that, they’re amazing!”
P. S. I only noticed the comment about subbing white sugar when they were in the oven. Whoops!
Sarah W says
These are delicious. I just wanted to share that I used coconut flour in place of the flax/oats with good results. (used flax the first time, but I prefer coconut flour.)
Sarah W says
Oh yeah – and I am also able to make them using an immersion blender (I don’t have a food processor) and I add a few TBS of coconut oil (I didn’t measure), to give it a little more liquid, but I think this ultimately adds to the delicous gooey-ness of them. 🙂 …I just blend the beans, oil and vanilla with the immersion blender first, then I stir in the dry ingredients with a wooden spoon. HTH anyone else sans food processor out there!
Jen says
Recipe looks yummy.
The list of gluten-free food my Dr. gave me contained a note that said many products that claim to be gluten-free will contain peanuts, you must be careful when reading ingredients. Peanuts/Peanut butter are on my Foods You Cannot Eat list. Hope this helps.
Thanks for the ideas.
Amberrose says
I just made these and they are delicious! I did half chocolate chips and half peanut butter chips, sooo good! I think I didn’t bake them long enough, but they just ended up even gooier! My daughter loved them, and my brother who is afraid of beans liked them, even after I told him the ingredients!
Thank you so much for the recipe!
Becca says
These are soo good – too good! I don’t want to eat them all right away so is there a way to freeze these once they are cooked? If so, defrosting them would just be sticking them in the fridge or leaving them out? I shared this recipe with my friends on facebook and my boyfriend, who doesn’t like chocolate (gasp), even said they taste like they’re from a bakery!
Thanks so much!
Chocolate Covered Katie says
Fridge is good… I’ve never tried freezing them though.
Emily says
Hi! I subbed some mashed banana, and the banana flavour definitely comes through. Paired with the chocolate chips, it tastes likes a banana chip muffin. But with a gooey texture and in a bar. Not a bad thing, they are delicious! But next time I might try without, and add more peanut butter!
Mara says
I think ALL girls, of ALL ages…act like the “damsel in distress” because it gets mens attention. What did most little girls with their own fathers? (Given they came from a non=dysfunctional upbringing). They batted their little eyes, and used their tiny little voices to bend their daddy’s heart for attention. What’s gross is that kind of behavior has followed a lot of young women (blond, brunette, and other colors alike), into adulthood where they bat their eyes at men in the bars, while driving, at male teachers, etc…AND use their annoying little girl voices (that should have been long, dead and buried) to get what they want. And men, they are idiots…because what do they do but arise to the occasion. Blondes, eh…my mother was a blonde…but all that attention she recieved turned to vapor when the age fairy came…So, if you’re a blonde, brunette, red head, or whatever…go ahead, feel free to act like a complete ignoramous just to get a man’s attention…when you do that…you give HIM all that power. My grandmother use to tell me (yes, it’s old fashioned young ladies but it WORKS if you WORK it!), the power isn’t in your little girl voice or the batting of your eyes…it’s being yourself. It’s being an enigma. Most men can have any two bit eye lash batters but once they’ve HAD them…the mystery is gone and so is the ATTENTION. You want LONG TERM attention…keep em guessing…always worked for me. And I’m HAPPILY a BLESSED BRUNETTE! (Thanks to dad’s gene pool!)
Kat says
check my version – thanks for this, beautiful by the way
http://thecooksnest.wordpress.com/2013/10/16/chic-choc/
IC says
Can you use any kind of white bean (like a white kidney bean)? Could you make this with fruit and nuts in lieu of chocolate (e.g., dried goji berries and crushed almonds or sunflower seeds)? And/or could you make your own chocolate (i.e., three ingredient chocolate) and break that up to use in this? I just don’t have chocolate chips in the house and don’t want to wait to try this.
Unofficial CCK Helper says
Yes you can use white kidney beans. You might be able to use the three ingredient chocolate. If you do try it, please report back so others will know how it went!
Aj says
Hi katie!! Love this recipe, gonna try it out tomorrow for a the class and i have my fingers crossed!! I was wondering what you would recommend, chickpeas or white beans? Which did your “testers” like more?? Thanks.
Unofficial CCK Helper says
Reading through the comments here on this post, it seems like readers are split.
Susy says
Katie,
I found this site and this girl has a recipe that is almost a copy cat of your blondies, how do I know she is coping…well, for one I know you don’t copy and if you post a recipe that is similar to someone else’s, you always mentioned…and her post is dated April 8, 2013, your is May 18 2011…about 2 years earlier!!
I don’t think she is practicing good “blogging etiquette”
http://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/
Wendy Jaehnig says
I made these and they are awesome! I made a batch for my extended family using the brown sugar (the original recipe). They were delicious, with a cookie dough kind of flavor. For my husband and me, I made a batch in which I replaced the sugar with chopped dates (approximately 2/3 the weight of the brown sugar) and a banana. Those were also delicious and plenty sweet enough (especially with the chocolate chips) for us. Of course, they had more of a banana flavor, but that’s not a bad thing. Thanks so much for posting these awesome recipes.
Ana says
Can I use pumpkin puree instead of chocolate chips? I just wanted to make them more seasonal, for a Thanksgiving work party. Should I use 1/2 cup? More? Less? I’m not good at making recipes, I’m better at following them. I appreciate any advice.
Rachel says
I cannot WAIT to try these!!!!!! I will be having healthy blondies for lunch =)
Thanks for a great recipe, Katie!
Sara says
OMG! the dough tasted exactly like real cookie dough, so excited to try the finished blondies, they are in the oven right now, can’t wait 🙂
Mallorie Mae says
I absolutely love these. I made them as a dessert to take along to Thanksgiving this year. I was so excited to share an all natural treat with my family (who all eat terribly) but as soon as I told them they were all natural, none of them would even try them!? I ended up taking them all back home and my boyfriend and I are eating hem ourselves. I just don’t understand how you can not want to eat something just because it’s healthy and not packed full of refind flours and sugars. Makes no sense. Oh well, more for me.
Silke says
Hey Katie,
all of your receipts sounds so delicious!
First I tried these Blondies, but I have some Questions:
because of my Arthritis I may not eat peanuts. I used coconut oil instead, but (in this case) I don´t like the coconut taste. What can I use instead?
The Blondies are crumbly outside and moisty inside – ist this right and how long can I keep them?
Thanx and delicious greetings from Germany!
Mara says
I usually substitute 2 Tbsp canola/vegetable oil for the peanut butter. You could probably use less.
KhalsaSinghni says
You could use Nutella ( if you’re vegan, homemade ) or some other spread of that kind of consistency. Tastes delicious!
Juisy says
Have recently discovered your website – wow! I just made these blondies, absolutely delicious. I knew there were some healthy options somewhere. Thanks
Ashley says
So I’ve recently decided to start eating healthier, and I found your site which is great because I need to have my baked goods! Anyways, I made these today and followed the recipe except I stupidly read over the Peanut Butter and didn’t realize it until after it was baked, but these were still amazing! I gave a serving to each of my brothers ( I have 4) and their ages are 19, 13, 11, and 4. I’m 17, in case you were wondering. They all loved it but after I told them there were chickpeas in it, things got very interesting. The oldest one was like “Aghh! Why did you tell me? My stomach feels weird. Freakin chickpeas!” The 13 year actually gave me $5 for another piece while the 11 one begged for another and another and the 4 year old loved it as well. It was funny cause i put them in the microwave so they would be hidden from the littlest one, and then he got a chair and started trying to open the microwave up. Haha. Anyways, thanks for a great recipe!
Mara says
I’ve made these cookies about 4 times already, but today I decreased the beans and increased the oatmeal for a more oatmeal-cookie-like blondie, and they were DELICIOUS.
Carly says
I made these tonight and they are SO good. They are soft and you would never expect them to taste that good. I love your recipes and healthy alternatives to dishes! Thanks!
Vanessa says
So good! I made them with maple syrup instead (and with the oats) but only used 1/4 cup maple syrup. Also left out the chocolate. Seemed to turn out great…my 4 year old loves them (trying to sneak him beans). Some might like them sweeter though. Also they are still warm so hoping they firm up a bit but not sure they will with the added liquid. Thanks!!!
Mandi says
Is it 95 calories for each blondie square you make? I am counting calories and I’m trying to find healthy alternatives for sweets! These look delicious and I can’t wait to try them!!!
Lisanne says
This is such a wonderful recipe. I made it today, and posted on my blog about it! Don’t worry, I gave you all the credit 🙂 I’d love it if you checked it out! Thanks for the awesome post, and I’m definitely following your blog!
http://fairwaysgreensteas.com/2014/01/08/success-healthy-gluten-free-blondie-bars/
toria says
These are currently in the oven. can’t wait to taste 😀 the dough was like the cookie batter recipe!! Made the black bean brownies a few days ago and they are still moist and delicious- incredible.
Katie K. says
These are absolutely sensational! A friend served them to me without telling me they were healthy, and I refused seconds, thinking they were super buttery! Absolutely amazing! I’ve been making them for parties, events, and family dinners ever since. I’m so excited to see you’re going to have a cookbook–siked to try all your recipes! Keep up the good work, and all the best of luck to you!
Katie K.
Jessica says
Hello from the UK 🙂 I’ve only just discovered your website, whilst searching for a recipe for homemade date bars (called NAKD bars in the UK) anyway I made your oat & raisin ones and they were sooo great.
This is the first baked recipe I have tried. I used butter beans and Rapadura sugar (Sucanat in the US?) and subbed the choc chips for dark cherries…BUT they came out smelling and tasting of just very sweet butter beans 🙁 Could this be because this is my first try and I’m not used to the taste?? Or am I maybe expecting too much from them? I’m a “normal” eater by the way, not vegan, just health conscious….
I’m gonna keep trying your recipes, ill give the bean browies a go before I rule out bean desserts altogether 🙂 xxx
Unofficial CCK Helper says
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
faith says
I just made these! I made them exactly how the recipe called for making them except I used Rye Flour in place of the flax seeds/quick oats. I don’t have a food processor so I used this mini chopper thingy and it worked! I like your blog and have made many of your recipes and they all turn out fantastic (just have never commented). Now I will go taste the blondies…they are good!! it tastes a little like chickpeas but otherwise it is like normal blondies. I think the Rye Flour worked well. I have a cold and am a middleschooler and they still taste yummy and were easy to make. I used Bittersweet chocolate chips which (in my opinion) are the best! (So sorry if this is a boring and terribly written comment!) I completely understand what you mean by like blondie people (not their hair color but their acting/being stupid to get attention/making the worst jokes ever so that people think their amazing) Sincerely, faith the sick middleschooler
Morgan says
I’m a big fan and love this recipe in particular. I just tried it with cashew butter and it is awesome! Thanks for sharing all your delicious and healthy recipes
Roxanne says
Just made these with sun butter, and 1/8 c flax meal + 1/8 c quick oats, otherwise exactly as written. I processed the batter in my Cuisinart so long in an effort for smoothness that the batter heated up from all the friction, but I didn’t notice until I had added most of my mini semisweet chips, which all melted! It was still delicious though.
Next time I want to try it with TJ’s cookie butter or Biscoff spread — not as healthy but I’m predicting delicious results!
Karen says
Thanks for all the great recipes. I’ll be making a couple of them tomorrow (later today). Just an FYI, if you don’t have brown sugar you can use 1 c sugar (or the equivalent) and 1 Tbsp molasses instead. There is also a product called PB2 (netrition.com). It is made of ground peanuts and a little sugar. Most of the fat has been removed. It comes in a powdered form and you reconstitute it with hot water. 40 calories for 2 Tbsp vs about 200 calories for regular PB. For those looking to cut calories, this is another option.
Victoria Van Vlear says
I had forgotten how good these were. I made them this week for an event, and no one noticed that they might be made with unconventional ingredients. They were a hit! Thanks, Katie!
KhalsaSinghni says
Hi Katie,
I absolutely loooooooved this recipe but unfortunately ran out of peanut butter : ( I had some homemade healthy Nutella on hand and found it gave the brownie a lovely flavour! But I gave my non-vegan aunt a version with normal Nutella. Thanks so much for the recipe!
Page says
Hi Katie,
Would love to know how much Stevia you use when making these for yourself. 😉 I can’t have sugar right now, and have a hard time getting the Stevia amounts right in recipes. Learning curve. 🙂 Thanks!
Page
Sara says
Katie!! I just want to let you know that this is my first time commenting EVER on a food blog. I just made these blondies and tasted them with my husband a minute ago and they are TO DIE FOR! We are going to a brunch potluck in an hour, and I can’t wait for everyone to try these! Thank you for healthifying these classic desserts. As a new mom, I am collecting recipes so that I can make tasty and nutritious foods for my kids, without them missing their unhealthy counterparts. Keep these amazing recipes coming! You rock!
Hayley says
Favourite. Dessert. Ever. Healthy or not 🙂
Seriously though I’ve made this 3 times already in the last week (I used brown sugar, but cut it down to only 3 tbsp because I’m not that much of a sweets person).
connie says
I am in love with these blondies! They are so moist and chewy, if i didn’t make them myself i would never know they are made with beans. I used 1/4 cup brown sugar and 1/4 cup agave and they were perfectly sweet. This is my new favorite blondie recipe and i can’t wait to try your black bean brownies. Thank you for such a great recipe Katie!
Ekko says
So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’
Ekko says
So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’
Great looking recipe though, looking forward to trying it.
lisa (cck's #1 fan) says
in the oven now! woo. now lets test my patience(;
Kele B says
I just made these for my boys and they were a hit. We kind of loved just the batter and used some as dip for some apple slices. So tasty!
Suzicat says
I was SO intrigued by this “beanie” idea, I just had to give your recipe a try! I’ve never heard of bean brownies – so creative the things we’re doing with food these days. So anyway, they looked and tasted very yummy but, following directions to a “t”, they came out undercooked in the center and were kind of raw – let’s say overly gooey!
Is there any way to save this batch – as in, maybe heating up my oven and tossing them back in for a bit longer? I mean, would that work???
Any tips on what I can do differently next time I make these? Because I promise, I WILL be making them again very soon!
Thanks for an imaginatively sweet recipe!
Unofficial CCK Helper says
You might want to check your oven’s calibration. Other than that, you can always leave them uncovered in the fridge overnight and they will firm up.
Suzanne says
Ok thanks! Of course I’ve already eaten ALL this batch but I will try that next time when I make the beanie brownies. YUM.
Lisa says
Oh my goodness, these are crazy amazing!!!!
Kerri says
I made these and they are soo good! I prefer them to brownies, which for me (a serious chocolate lover) is saying something!
When making again I won’t add in salt though, or max 1/8 tsp because they were a teeny bit salty for my liking; most likely the peanut butter’s fault 🙂
I was really skeptical when making these (no wet ingredients) but I was so happy with the results. Thanks for my new favourite recipe!
Ginni says
Hi Katie,
I’ve just come across your website, I was looking for hummingbird cupcakes, which is how I found you. I tried making these blondies today using cannellini beans, they’re really great! I’ve tried so many healthy cake recipes and haven’t liked any of them, I’m not easily impressed, but these are genuinely pretty good. I’m going to try them with almond butter next. I’m helping to cook at a camp in May and we have a few campers with special dietary needs, so these should fit the bill perfectly.
The only issue I had was that they were a bit grainy. I used oatmeal and I didn’t take the skins off the beans, would either of these make a difference, or do I just need to process it all for a lot longer? Thanks
Unofficial CCK Helper says
Just process longer and in a high quality food processor. It should not be grainy at all! 🙂
Vanessa Motard says
Sadly.. I didn’t make these.. but I did get to eat them! And they are so unbelievably good I had to hunt down this mythical healthy Blondie recipe immediately! I will be baking a batch asap.
Diane says
Can I just say……I love you!!!!
Tamara says
Thank goodness I found this. These are AMAZING. I made with the WOW Butter as we have allergies to PB. One batch with the ground flax one with oats, I might do half and half next time. MY 4-year-old SON who eats NO protein LOOOOVED these! I couldn’t be happier, and these are ingredients that we usually always have on hand! Awesome, Awesome! Thank you!
Jen says
These are darn delicious!!! I’ve made these several times and my whole family loves them. No one would ever guess that these are healthy 🙂
Sarah says
I tried these with dried-soaked beans (not canned) and they came out a bit dry. Just a heads up to anyone else, they might want to add some extra liquid as canned beans are much more watery/squishy having soaked in the cans for so long.
Luci says
I adore these blondies! I’ve made them quite a few times & they don’t last long in my house! YUM!
Elaine says
Have made these a number of times now and everyone I share them with just devours them! However, I always substitute half of the chickpeas with banana and reduce the sugar. Super amazing!
Jessica says
Thank you!!! I made this for my baby and subbed banana and applesauce for the sugar and pb. My little guy ate 2 pieces for breakfast 🙂
Noel says
I just made these amazing treats! Thank you CCK!
PS. I am the “dumb blonde” in this commercial http://www.youtube.com/watch?v=GHX2mvFVQMs
and I took it all the way to the bank!
Kisses!
debi says
Unfortunately I don’t have a food processor:(. Does this mean i cant make this recipe??
Rosie says
I made mine with a blender and it still turned out great! Just put about 2-4tbs of water (or until it blends) and blend it once. You have to keep blending, mix it around, blend it again, and so on. It takes a lot of tries but it definitely gets it smooth.
Stephanie says
I made these with cannellini beans instead of garbanzos and they turned out great!
Rosie says
When I saw the pictures, I couldn’t believe that these were flourless AND healthy. At first I bought canned chickpeas but then I realized how much salt it has and decided to just cook it myself. It did take a while (because I had to boil it once, wait for about an hour, and then boil it again), but I made about 3 cups of it so it was definitely worth it!
Being me…I didn’t notice the “no blender” part so I had to pour some water and applesauce into the blender and tried multiple times to smooth everything out; however, after some sweating, it was smooth and ready to be poured into the pan. I used two packets of stevia and about 2 tbs of brown sugar. Overall, the texture was way better than I expected (moist and has a crunch!), and it was the right amount of sweetness for me! I think the chocolate chips did the job 🙂 Thank you!
Ronda says
Just made these in mini muffin tins and they turned out great.
Glad to have something that will boost my daughter’s iron intake.
Elsabe says
I made these a couple of days ago after a desperate search through my familys cupboard for a vegan free treat ended in frustration. They are so good! My family and friends loved them and they were gone way too quickly!
I’m so happy I’ve found your site, I’ve already got your peanut butter buck eyed brownies in the fridge waiting (impatiently) to set.
Kelly says
I made these yesterday, and, embarrassingly enough, they were totally gone by last night! I tweaked the recipe as follows: I cut down the sugar to 1/2 cup and added several drops of liquid stevia…..I cut down the peanut butter by half, and added extra apple sauce, I also added two teaspoons of PB2…….I also didn’t have any chocolate chips, so I chopped up half a bar of trader joe’s dark chocolate.
The results were pretty good, but not perfect. It wasn’t sweet enough (and I don’t like things sweet usually). Next time I think I’d add a few dates into the batter for natural sweetness. Also, it tasted a bit “beany”…. like you could definitely taste the chick peas in it. I didn’t mind it, but there might be some out there who would. Also, I baked them for 30 minutes, but they were still kinda mushy. Next time I’ll keep them in the oven a bit longer. Overall, I think these are an ingenious idea! I’m going to attempt these again, with additional tweaks!
geri says
I don’t know what I’m doing wrong but they came out mushy but still tasted good so I rolled them into balls and froze them I also substituted the brown sugar with agave nector and added chopped pecans on top and of course chocolate chip can you tell me why they are mushy is it the agave thanks
Unofficial CCK Helper says
You need to follow the recipe if you want the correct results. Read
the FAQ page at the top of the blog.
KarenW says
I am guessing it was the agave, because that would add a lot of liquid that is not included in the recipe.
Wholemadeheart says
LOVE this recipe!!!!! I literally had to hide them from my kids so they wouldn’t eat the entire pan in one sitting. Would it be okay if we shared this awesome recipe on our IG and FB page! Of course, you will be given credit.
Thanks!
Wholemadeheart
Wendy says
I substituted creamy Biscoff spread for the 1/4 cup nut butter. It added necessary fat and a warm spicy flavor that complimented the cookie bars without overwhelming them. Would be PERFECT for your Snickerdoodle version.
Christine says
I didn’t have flax or oats and I don’t have a food processor, so I figured I’d experiment and throw in an egg instead (I’m not vegan). It wasn’t quite working so I added another one, and once I added the sugar it blended up nicely. It came out like a slightly underdone cake but it was really delicious. My bf was shocked that there were chick peas in it. I’ll be trying it again soon with only one egg to see if I can get it to be more like bars.
Jillian fontes says
I just found your website and wanted to start with these because if you can make chickpeas taste like brownies, then I figured all your recipes would be wonderful. And wow! Awesome! I sub’d the pb for Apple sauce + coconut oil bc the husband is allergic. And I under baked these, next time I’ll let them bake longer. But still absolutely delicious, I can’t wait to explore the rest of the site!
Sweetavril says
I just made these and they are just awesome. I’m going to make these more often as a snack.
I love your recipes! It’s so helpful and delicious!
Michelle says
Can carob chips work instead of chocolate, I’m afraid to try it without knowing but I assume it would work..
Chocolate Covered Katie says
You can always experiment! Be sure to report back if you do!
Sherlock says
As is, they’re not bad. I changed them up because they’re very sweet and I don’t care for fatty desserts. I made these twice since and have made them with 1/2 Cup of quick oatmeal and only 1/2 Cup of sugar. I omitted the peanut butter aka fat completely. They were so good like this! I added more fiber due to the increase in oatmeal and lowered its fat content by omitting the peanut butter. By the way, it’s so much better with homemade beans too. Made them with both and they’re so much creamier with the homemade ones. Thanks for the recipe. Definitely a great base to work with.
Becky says
If you cut into 9 servings this is 6 points per servings. I made this recipe exactly as listed and we loved it.
Signe says
These are seriously amazing!
Katherine B says
Hey, I know I’m a little naughty for not following the recipe 🙂 But I just wanted to say that I made these using a blender, and with a few modifications, and they turned out perfectly! I had to add a little bit of almond milk to help it blend, but other than that I used the excact ingredients (I used oats, not flax,) plus a few tbsps of melted coconut oil, and then at the end I added some extra oats and a little bit of ground flax. I only baked them for about 20-22 minutes, and they started to brown on the top!
They were delicious, fudgy but not *too* gooey, and everyone liked them! I didn’t even tell people they were made from chickpeas, or even that they were vegan, until the end!
lisa says
I love this idea! Instead of chickpeans I used low sodium cannellini beans. I also a stevia in the raw/ sugar blend. Using stevia alone just changed the taste and gave it that “soapy” taste. The mixture was too dry when I did it so I blended in an egg white. I also used cashew butter instead of pb so that it wouldnt have a pb taste, has anyone used PB2 in this?? I LOVE your ideas – so creative!
Rachel says
Hey Katie! I tried this recipe today and it smells wonderful but doesn’t actually seek to be baking well. After the alotted 30 minutes in the oven I took it out ( it looked great) and a few minutes later as it cooked it settled and it’s completely raw except for the edges. Any suggestions? I used half applesauce and half vegan butter in place of the peanut butter and I did use a mix of baking soda and cream of tartar in place of baking powder because I have a corn sensitivity. Could any of these modifications be the reason my blondies are soupy? I popped them back in the oven in hopes of firming them up a bit. Anyway, thanks! Love your site!
Stacey says
Delicious! I followed recipe with brown sugar. My girls loved them and they made me tell them what was in them. (They know I’m a healthy eating freak!) They both wanted another! 🙂
Chrissy says
I was in the middle of the recipe when I realized we were all out of quick oats. I subbed oat bran and a little bit of ground of flax seeds to make up the quarter cup. They came out great!
Tracey says
Oh my goodness. I made these today for my family and they were to die for! Loved them!
And my kids had no idea that the main ingredient was beans. Mwahahahaha!
Keep up the good work 🙂
Katy Selby says
These are amazing!!! I made a batch for the girls at work and they went down very well!!!
Thanks for sharing!!
R.Harper says
Recipe says “ground flax or quick oats”. Does this mean if I use oats that I need to grind them down into a flour texture first? Thanks!
Unofficial CCK Helper says
You can, but you don’t have to. If you don’t, they will just be oatmeal chocolate chip cookie bars.
Theresa says
I’ve made these a few times and loved them, but today I made a few slight changes and they came out absolutely perfect. I blended all of the dry ingredients first, then added the chickpeas and vanilla. I used 1/2 cup brown sugar and 1/4 cup organic cane sugar instead of all brown sugar. I also added half of a banana that I had left over and used half chocolate chips and half peanut butter chips. They came out AMAZING. Thanks for all of your great recipes!
Carrie says
I’m a breastfeeding mom and am off dairy and soy for my sweet baby who is allergic. I made this recipe using half peanut butter and half soy-earth balance. I opted for oatmeal instead of flax this time. I added pecans and used dairy/soy free chocolatr chips. Results: dude, I’m lucky to have gotten any! My husband and three year old couldn’t keep their grubby hands off them! They’re really delicious. Tastes like toll house chocolate chip cookie dough. I kept them in the fridge to keep them firmer. Thank you, Katie! This deprived mama is very happy. 😉
Debbie says
These were SO good! My almost 2-year old was super excited about them, standing at the oven door watching them cook. The whole time he was saying “brownies yummy”! I distracted him from something that I did not want to do with the promise of a brownie and a glass of milk. Will recommend to friends and family!!
Adriana says
Do the nutrition facts include the chocolate chips as well?
Kaela says
I made these the other day, the peanut butter really did make them taste like a peanut butter cookie/blondie. I think without the peanut flavor it might be a little plain. They were pretty good! My boyfriend ate one and made a weird face haha… he is a junk food connoisseur though! I have been using them as treats for myself, and they have lasted 3 days. They arent stale or anything 🙂
Vera says
Hi, have a question re flax vs oats. Which do you use use in this recipe. I would imagine you’d end up with a different product with each. Tried the Nutella blondies using Cannelini beans and they came out just too goey even after sitting in the fridge all night. I think the garbanzos would have worked much better. BTW, love this site. Have been a long time low fat-ish vegan.
Angela says
Made these last night and tried them today, delicious! I’ve been making your black bean brownies for a while, but I might even like these better…it’s the peanut butter, gets me every time. Might try with crunchy peanut butter next time to blend with the texture in case I missed a chickpea or two. 🙂
I’m curious why your nutritional info is for 15 bars. Wouldn’t 16 be easier? I certainly find it easier to cut in equal amounts rather than odd. Maybe that’s because I’m a dumb brunette? 😉
Kendra says
I’ve been blonde my whole life. Starting when I was a kid, if I had a silly moment (just like all little kids do) my relatives would immediately make blonde hair jokes about me. I grew up thinking that I just had to act dumb. Finally, in 9th grade, I got sick of people actually thinking I was dumb. I was a straight-A student already, but every ditzy moment I had was just blown totally out of proportion so I had just been playing the part. Well, I decided no more of this, I want credit for my smarts. I started hanging out with the smartest kids in school, learned a lot of new vocabulary words, and started challenging people when they tried to play the dumb blonde card on me. It worked, I realized dying my hair is the best and easiest way to make people assume you’re not dumb (unfortunately)
Mary Legare Whaley says
There are a bunch of comments, so this might be in there. But if you see new comments (or have time to read them!), I always sub peanut flour for peanut butter. In every recipe. I’m on a lean cut diet, so I try to avoid heavy oils. But peanut flour lightens up recipes while contributing protein and flavor. Sometimes a tad mor liquid is involved in batters, but it doesn’t make a mess of recipes when used as a sub. You are awesome, your recipes are so much fun! Feel free to push peanut flour, it’s a game changer! 🙂
Lisa says
Katie these are beautiful! As a student currently worried about putting on weight with my exam season stuck at my desk, I’ve been looking for healthier treat recipes ( I have the BIGGEST sweet tooth problem, it’s unreal!) It really doesn’t damage my budget, and were SO easy to make! I used a can of white kidney beans instead, 2 dessert spoons of sweetener, and it was sweet enough for me 🙂 The texture is amazing for something made of beans!
I also have a wheat intolerant sister and mum who would adore these, so I’ll definitely be making these when I visit home!
I just love your recipes and their simplicity, thank you! 😀
Catherine says
Hi Katie,
I am not sure what I am doing wrong, but this recipe came out as a gooey mush for me, not what I was expecting. The Black Bean Brownie recipe did the same thing. I am using a food processor and all the ingredients precisely measured, etc… Have you had trouble like this? I’m so frustrated because I was really excited when I found these recipes and I just don’t know what I’m doing wrong.
Thanks in advance,
Catherine
Unofficial CCK Helper says
Sounds like your oven is not calibrated correctly? In any case, just stick the undercooked blondies in the fridge overnight and they will magically firm up without getting dry!
Lorelei says
These are DELICIOUS. I used 1/4 cup xylitol plus 1 tbsp blackstrap molasses as my sweetener and it came out perfectly for my level of sweet tooth.
Kirsten says
I just made these tonight and they taste AMAZING! Mine didn’t quite firm up enough, even after cooling them off in the fridge. I might try cooking them a bit longer next time. The only thing I changed was using butterscotch chips instead of chocolate.
Even my friend who often complains that anything I make with gluten-free flour has a ‘funky’ taste really liked them. 🙂
Jessie says
I would really love to make these but only have access to a blender. As all your recipes specify that a food processor really is necessary, is there any other additional/extra preparation that could be done (like softening the chickpeas/soaking them) in order to make this possible?
Joanne Perez says
I am taking a 6 hour road trip with my 19 year old son. We are both trying to eat less sugar so I made these for the first time and added pumpkin puree, walnuts and chocolate chips. This will keep us from snacking on candy! I also made healthy oatmeal cookies from your blog for the trip.
Cristina says
I’ve made these a couple times following the recipe to the letter. Yesterday I did a double batch, used Hazelnut Butter (found at Whole Foods) instead of PB, and used mini chocolate chips. With the brown sugar, the dark colored hazelnut butter, and the melted mini chips, these looked and tasted a lot like brownies. I baked the recipe in the same 8 X 8 pan to get a thicker result and it’s delicious and fudgy seeming.
JORJ says
Hi, Just wondering what you would recommend to substitute the peanut butter. My niece is allergic to nuts and dairy and eggs so I want to make her your black bean brownies but also wondered about tweaking this recipe too.
Unofficial CCK Helper says
See the note right in the recipe about substituting for the peanut butter. She provides a link in the ingredients section. Very easily done. Or you can also just use sunbutter.
Robin says
These are delicious! 🙂
Jeanine says
Hi Katie,
I have question… I was wondering why in many of your recipes you call for quick oats, as opposed to regular oats? I have made your deep-dish cookie pie a number of times with regular (long-cooking) oats and it always comes out fabulous. I’ve always been programmed to think that “quick” oats have far less nutritional value so was just wondering if there is a particular benefit to using them in recipes such as these? Perhaps one day I’ll make the cookie pie with the quick oats to see if there’s a difference in texture that I’m missing out on. In the meantime, I was reading this recipe and noticed them again, so just had to ask. Thanks for all of the wonderful, healthy dessert recipes that help me get my chocoholic kids to eat beans!
Unofficial CCK Helper says
Quick oats are smoother than rolled oats so will give a less rustic taste and will bind together better. I’m sure you can use rolled though.
Zondorak says
Oh my gosh! These are phenomenal! I am not a vegan but i have made these 4 times this week and my husband and I just love them!
Baltina says
I just made these and they are gooey but so good. I used leftover great northern beans I made this week. So smooth & not a detectiable bean at all. Thanks for the recipe.
Vedge says
These are in the oven right now. I used cannellini beans, since that’s what I had in the pantry. The batter tasted great!
Chelsey Jackson says
Katie, how much stevia do I use if I substitute for sugar?
Sandra says
Tried these – they are delicious and very easy to make.
I substituted the peanut butter with cashews (not cashew butter) and used coconut sugar – because that was what I had at home. Worked perfectly fine and tasted fantastic.
LaKerie says
Katie, girl you came through as always! These were delish! Only thing I did different is plop them in the pan like little cookies-my entire family loved them. I appreciate them being gluten free too.
Leah Romulus says
Hi Katie! Have you ever tried making these with maple syrup instead of brown sugar? I’m curious how that may change the consistency.
Naomicoop says
Hi Katie! This was first recipe I tried and blondies tasted amazing! However next time, I will try to sub sugar for maple syrup or something ”healthier”….
The only thing that surprised me was they really looked uncooked when I took them out of the oven. But then I read that is how they sould look. I kind of ate all of them 😀
K says
Man oh MAN these are good. Until I decided to try these I’d never made a blondie recipe that I liked, but these have it all. Great texture and taste, and super easy to make. My omni roommates devoured them, too; they were all gone in less than 48 hours. My only critique is that I personally would use fewer chocolate chips, maybe like 1/4 to 1/3 cup instead of 1/2. Next time I’m also going to try to use almond butter instead of peanut butter, as I LOVE the taste of almond butter in bars, and maybe experiment with nuts and butterscotch chips as mix-ins instead of chocolate chips.
Lynn says
I used almond butter and Swerve brown sugar- yum! I would like to try using maple syrup or honey, too. So many possibilities!
Emily H. says
These were so delicious….and addictive!…. if your used to not super sweet healthyfied desserts. All I used was a 1/4 cup of honey and used the chcocolate chips for the sweet aspect! Nuts are a great touch on top to add texture. I also didn’t use oatmeal and they tunrned out the same regards to flavor compared to the chicpea dip; not sure about texture though. It didn’t completely fill the pan but worked out and did not hurt it.
Emily H. says
These were so delicious….and addictive!…. if your used to not super sweet healthyfied desserts. All I used was a 1/4 cup of honey and used the chcocolate chips for the sweet aspect! Nuts are a great touch on top to add texture. I also didn’t use oatmeal and they tunrned out the same regards to flavor compared to the chicpea dip; not sure about texture though. It didn’t completely fill the pan but worked out and did not hurt it.
Jodi says
I have been on a diet for several months, and I missed desserts. I am a total chocoholic! I’ve made several things off your website now, and I have to say, they have all been awesome! I give some to my husband and friends and make them eat it before I tell them what it is, and they are all surprised. I’ve led them all to your site as well. For a long time I’ve been wanting to cut out flour, refined sugars and other bad things in desserts, but didn’t think it would taste as good. I’m really happy I found your site. I’m looking forward to trying more recipes. Keep up the great work!
ALAN says
I would like to substitute the brown sugar for honey. Do you think that would work?
E says
Yum! I made this recipe for my kids and we all loved it! I used Sunbutter as one child has nut allergies. Thanks!
Jen says
What would u suggest for adding honey or maple syrup as alternatives?
Sue says
I just tried this recipe, but wasn’t sure how to measure the stevia. I used powered und then liquid when the batter still didn’t taste sweet enough. How much do you put in? Sorry, if this has been asked before
Natasha says
They look great! I have a question though – how come the first picture is different from the others? Maybe it was a different lighting? Thanks!
Aliisa says
I would love to make these. we are sugar free so I would like to use the stevia. How much did you use and what did you replace the bulk with?
Lynn says
If you use Swerve you can use equal measurements.
Kmdubbs says
These taste great, but I’m confused about nutrition info. According to my calculations, they are closer to 170 calories for 1/16th of this recipe as written with dark chocolate chips and no substitutions. I’m kind if disappointed as I was looking for a treat that was 100 calories. :/
A H says
I got close to what Katie has listed. But remember that nutritional values will vary greatly, depending on what specific ingredients you use and if you use optional ingredients.
Catherine says
But is is 90 calories for all 15 browines or one of the 15? A piece?
Elizabeth Sabatino says
I make these regularly. We love them! I have been playing with the recipe for fun. Here are a few changes I make.. I like to use black beans instead of the white beans. I use maple syrup instead of sugar, I find them moister and that 1/2 cup is plenty, even a 1/4 if you don’t like them super sweet. I make mini brownie bites in a mini cupcake pan with little paper liners. You can take 5 minutes off the cook time. I don’t use chips, I use a green and black 70% dark chocolate bar which conveniently has 24 sections.. I put one in each cupcake. They come out fab!
Adele says
Has anybody ever tried subbing the peanut butter with mashed banana to bind them together but keep them lower fat? I’m hoping that would work… 🙂
P.S. These look amazing Katie!!!
Nel says
I m going to try a few of your recipes the balckbean brownies were a great succes at my work Thank you very much
Kaeri Carroll says
Just made these using a scant 1 1/2 c cooked green lentils. I cooked them for 23 minutes instead of 30 and topped with 1/2 chopped walnuts instead of chips… They turned out delicious, almost toffee flavored.
Bonnie says
Oh my gosh. I just made these for thanksgiving and wow.so yummy
Brittany says
I substituted 1/2 cup of honey for the sugar and it worked out great. These tasted delicious. My boyfriend and I ate the entire pan in one night…… They are a great healthy alternative to dessert. I will definitely be making these again!!
BevAnn says
This recipe turned out good but I was expecting more due to all the great reviews. About me, I’m a traditional foodist (Paleoish /Weston A Price) and have expertise in cooking. I also lived in India for a while and am familiar with cooking with chickpea. I followed CCK recipe using 1/2 xylitol and 1/2 stevia powder as my sweetener. All ingredients were organic. I used canned chickpeas drained/rinsed, fresh ground flaxseeds and fresh ground almond butter. The only addition to lovely Katie’s recipe was that I used 1 teaspoon of molasses for a richer flavor. I did add the chocolate chips to the batter and topped a few more before placing them in a “convection” oven. I would have used my Blendtec to blend the ingredients but CCK said not to and to only use a food processor so that’s what I did. Again, let me stress that these were good but not as good as expected. I will try CCK flourless zucchini brownies to see if I like those better. I’ve made flourless zucchini cake before so I expect the brownies to be even better.
Julie Dove says
Hi, I think it’s because you used stevia, which Katie cautioned against. I can definitely vouch for them as being really ridiculously good when made with unrefined sugar!
al says
Hi enjoyed your recipe..Question how can I determine nutritional facts for single serving. 1 person or 2 Tablespoons of dough…Also can I purchase a nutritional calculator that would compute the saturated fats, sugars, protein etc?
Julie Dove says
I would google to see if such a thing exists. Maybe amazon?
Sarah P says
I love your black bean brownies, but I see that that recipe and this one as well calls for Food processor. I’ usually use that, but I Just realized that my Cuisinart was included in a recall for the metal blade, and isn’t safe to use until I get a replacement BlaDE 🙁 just curious how much difference it makes using a Blender to mix?is there really going to be a differencertain in the taste? Thank you:) LOVE your recipes !
Kristin says
These are so good! The only problem is not eating the entire pan at once. 🙂 I went out this morning and got another can of garbanzos so I can make them again.
Carol Medina-Andrade says
These are amazing… can’t wait to to make! Quick question, I don’t mind stevia, what is the amount you substitute stevia for the sugar? Thanks.
Hannah says
hey Katie cute post 🙂
I’m trying these today!
I found some eden organic brand navy beans on clearance so while searching for a bean brownie recipe that uses navy beans I found this yummy recipe
I love fresh hummus so the chickpeas are easy to come by.
cant wait to make these and share them . 🙂
maybe call them Chic-Chana Blondies (chana meaning little chickpea in Hindi )
Karen says
Just came across these and made them for my mum and gran who came for lunch. They and my two year old absolutely loved them, especially warm out of the oven. Amazing!
Carrie Patterson says
Has anyone made these in cupcake tin? Do you adjust the cook time?
Krista says
I really liked these! But my daughter didn’t like the peanut butter flavor (strangely, in the “no bake” version, she was fine). Strange question, could I straight up use plain ol’ butter?!
Jason Sanford says
You can! Or also almond butter works.
laura says
Hi Katie! when you make these with stevia, how much do you use? and are you using liquid drops or powder? thanks 🙂
Debra says
Hi Katie,
I use maple syrup as my sweetener of choice. It seems to be the only “sugar” that I don’t react to (addiction). I haven’t had good results with Truvia (which is stevia and erythritol) which seems to taste bitter the next day. I want to try zylitol, but don’t want to waste money on it, if it isn’t good next day. Could you recommend a way to make these with maple syrup, or if anyone else can tell me how zylitol does after a day?
Thanks so much! BTW, I have made some of your recipes and have loved them! Hubby too 🙂
Jessie says
I know this comment is ancient now, but for anyone else asking the same question… I used date paste. The liquids in this recipe all have binder properties, so you don’t want to lessen them to make up for a wet sweetener. Instead, add more flour. I used 3/4 cup of date paste and followed the recipe as is, except I doubled my (oat) flour.
Natalie says
Made these last night. So yummy. The bean based bakes make me feel a bit healthier about sweets for breakfast. Super yum
Sarah says
Could you tell me the ratio you used for the stevia substition? Liquid or powder? Thanks!
Beatriz Rudisill says
Katie: HI! I would like it if you could post recipes for black bean cookies or white bean cookies.
I love all the recipes in this website. This is what I do for desserts.
Jason Sanford says
You can do the black bean brownies as cookies!
Stephanie V says
Very yummy. I used agave syrup (less than 3/4 cup because it is much much sweeter than coconut sugar or regular sugar) which worked great. Good quality bittersweet or dark chocolate chips really make a difference, too. I think of them as little power bars 🙂 Thank you for the clever, healthy recipe!
running4mylife says
Thanks for this! I only used 1/3 cup of brown sugar + 1 tsp molasses and they came out super delicious. I also added a salted caramel power crunch bar to the mix (just mashed it up), not sure if I could really taste the salted caramel….
Thanks again! I’ve also tried one of your brownie recipes which was another hit!
Shannon Davis says
Making these now! Yum! How do you store them after cooking?
Jason Sanford says
They can stay out for a day, but are best refrigerated for freshness, or you can freeze them too.
Laura B says
These are cooling on the counter! Can’t wait to try them! Has anyone made them in a blender instead of a food processor? Why should they not be made in a blender? Just curious cause my food processor is small and awkward and my blender is awesome! Anyways, super excited to try them, these look amazing! Thanks <3
Jason Sanford says
Some people have done it successfully. It just doesn’t process everything as evenly so you can run the risk of ending up with not as smooth or evenly blended flavor. I’d try them in the blender and if you like them, great! If you don’t, then possibly try another time if you have access to a food processor 🙂
Christine says
Just made these tonight for a low calorie dessert for the week and was pleasantly surprised! I made a few changes – I used homemade chickpeas (instant pot) and instead of brown sugar, used 1/2 cup of maple syrup. Also used 2 tbsp flax and 1/4 cup oats (rather than one or the other). Other than that, followed all the instructions. I didn’t find they were undercooked at 30 min and maybe would even try 25 next time, but perhaps that was due to the changes I made. Will keep this on repeat along with the black bean brownies for healthier desserts throughout the week!
Christine says
I made these yesterday and used 1/2 cup of Xylitol. They turned out great, and definitely sweet enough. Thank you : )
Megan says
Love this recipe!
Do you know if they will taste just as good if I freeze them and reheat them for another time?
Thanks!
Jason Sanford says
Yes!
Julie says
I made these without the nut butter, used xylitol only a quarter of a cup and spread them very thin in a bakers edge brownie pan and they turned out like thin crispy chocolate chip cookies…And super low-calorie ….I only did a sprinkling of mini chocolate chips…. lots of flavor not very many calories!
Julie says
After taste testing we have decided maybe a little bit more xylitol and don’t overbake ….maybe half a cup of xylitol.
Dee says
Oooh, I may have to try doing that with these.
Lynn Pipitone says
I have wanted to try these and black bean brownies for some time. I always put them as part of this challenge I am doing and it never gets done. Anyway, I was determined this time and made both recipes. Not only were they both delicious, they were so easy to make.
Stephanie says
How long can these be stored and should they be stored in the fridge?
PhebeAnn says
I made as directed except with white chocolate chips. I found they have a beany aftertaste, but initial flavour & texture are great!
Dee says
These are so good! The two male omnivores also loved them. 🙂 Yummy flavor. This is my 2nd time making them. I didn’t like how mushy mine were the first time, tho the omnivores thought they were fine that way (needed more bake time?), so will increase cooking time by a few minutes and I went ahead and used 1/4 cup ground flax seed AND 1/4 cup rolled oats (blended a bit), to see if I can get them less mushy. We’ll see in about 30 minutes if that was a good idea or not. lol.
Angelica says
Hi Katie, can you share your stevia versión of the recipe with me? I’d love to try that one but not sure how much stevia, which version powdered or liquid and if you sub something else in the recipe in place of the 3/4 cup sugar.
Thank you
Robin says
I had not heard of blondies before (not sure how common they are in the UK) but I made these just now and they are delicious.
I used chickpeas and almond butter instead of peanut butter and agave and a little fruit sugar instead of brown sugar. The only thing is that I mistakenly put the chocolate chips in before blending so the colour was not blonde and looked chocolatey. I really like the taste though :).
Thank you for all these wonderful recipes, I am looking forward to trying out more of these in the near future 🙂
Lynn says
I tried the recipe using Swerve brown sugar. They look delicious, and the batter prior to cooking (because I had to taste it!) was good!
Elyse says
Can these be made with white chocolate chips or butterscotch chips, to make them more blondie-ish?
Btw, I’m a redhead lol.
CCK Media Team says
Absolutely!
Liv says
Do you think possibly you could try a vegan bannana based redvelvet milkshake, or maybe even vegan style loft house cookies? Thank you!
Shanasy says
I made these yesterday and followed everything as is! Whoooaaaa!!!!! They were soooooo delicious. Even the baking time was RIGHT ON to the minute! Thank you so much! I will share the link to these on my fb site ‘Super Quick Plant-Based Recipes’ – as I am sure my group will love these AND your site! Thx again Katie! You rock!
CCK Media Team says
Thank YOU for making them!
Holly says
Hi there!
I was wondering if you could sub sweet potato or pumpkin for mashed banana?
Thank you 😊
CCK Media Team says
Sure, Katie has done it 🙂 https://chocolatecoveredkatie.com/sweet-potato-blondies/
Kathy says
I just made these and added a scoop of vanilla protein powder! Oh my, so decadent!
Kari says
Can I sub banana or applesauce or the sugar? If so, how much? I don’t use sugar or sugar subs listed but these sound good and I’d like to try them!
Jane says
What happened to the flax seed? Everyone keeps asking about it in the comments, but it’s nowhere to be found in the ingredient list. Has there been a rewrite?
I have these in the oven now (no flax), and the batter tasted great, but I’d be interested in including the flax next time!
CCK Media Team says
Hi! It has indeed been updated. The old version can be found still though if you just put the url into the wayback machine (web.archive.org). Or you can easily add a spoonful of flaxmeal to this newer recipe and it will still be fine 🙂
Harried Housewife says
I love Katie’s website and healthy dessert recipes–definitely can relate to eating cake for breakfast and chocolate every day! 🙂 I’m excited to be checking out your cookbook from the local library!
I made these as written, but they didn’t set up for me and remained like cookie dough. So I tried again, shrinking the white sugar to 1/2 cup, and adding 1 egg plus 1/4 cup coconut flour, and baking for 45 min. They set up nicely, albeit with a cake-y texture. I’ll have to continue my quest to get them gooey and just right!
Julie says
I want to make these. Would I use sweetened or unsweetened applesauce? Would you other make a big difference?? Thanks
CCK Media Team says
We usually use unsweetened, but some readers have used sweetened and also say that way is good too 🙂
Mel says
This was my favorite recipe (seriously made it dozens of times) but looks different now. I’m afraid to try this new one and mess with what I thought was perfection! Would love to see the old version reposted, especially since it was flourless. Why the update?
Lucia Wallace says
I agree!! I have made the chickpeas blondies so many times over the past 4 years, but I thought the recipe was different (no banana, no apple sauce, no flour, and instead rolled oats, right? I just don’t remember the exact recipe). I’d love to get that original recipe again! I guess I should try this new version (I shouldn’t doubt that it’s better) but right now I can’t afford a potential mishap and would prefer to go with the version I’ve had success with.
Cheers!
CCK Media Team says
Hi! It has indeed been updated. The old version can be found still though if you just put the url into the wayback machine (web.archive.org) 🙂
Summer G says
To be honest I was very skeptical from looking at the list of ingredients and also while mixing I still sensed a strong bean smell. However, I told myself to just follow the recipe and see how they turn out because I’ve yet to have a CCK recipe turn out bad! And this was no exception! They are so yummy. And since I’m pregnant the chickpeas will help a ton with adding to my folate intake!
Tahira Akhtar says
Can I replace the applesauce with more nut butter?
CCK Media Team says
Yes that would work! You might just need to add a little extra liquid if using a drier nut butter.
Nelly says
You’d never believe the ingredients! They taste so good!
Louise says
These are amazing!!!!!
Can you sub dry sugars for maple syrup or honey?
CCK Media Team says
Thank you for making them! Here’s a similar recipe that uses liquid sweetener: https://chocolatecoveredkatie.com/sweet-potato-blondies/
Trixie says
Made them and brought them into work. I wouldn’t tell anyone what they were made with and they raved about them. Then I told them and they have asked me every day to make them again… thank you so much
Megan says
I had made these many times before…but it had been a few years…decided to bake them this week. A nice treat. I have the recipe written out on an index card…and it looks like you may have updated with some changes? Applesauce/banana? Baking soda AND baking powder? I ended up following the “old way”. (My ingredients included garbanzos, oats, raw brown sugar, homemade peanut butter)
CCK Media Team says
Hi, yes this one has been updated. We do have the old one saved if you ever lose your copy, so it will always be accessible too if you need it 🙂
Lindsey Buffaloe says
Where can I find the old version?
Cathy K says
Hi Katie, thanks for another great recipe! I followed your instructions exactly, but my blondies sank in the middle. Any ideas why and what I can do next time? Thanks!
CCK Media Team says
Hi, sorry to be confused – blondies are not a recipe that rises much more than what they look like when they go in, so I am not really sure what you mean by saying they sunk. Did you use an 8×8?
Bethy says
These look AWESOME, KATIE!!!
I think if I use the spelt flour, then they are Pesach-dic (kosher le-Pesach)!!!
THANK YOU!!!
:o)))))))
Joan says
The Blondies are cut into 9 servings but your nutritional value shows 15 servings.
Why the discrepancy?
Thanks
CCK Media Team says
Hi Joan, read the text under the nutrition label and it explains the difference in serving size. The text under the nutrition label should also answer the question you asked on Katie’s cookie dough post 🙂
Sara says
I have been making this recipe for years and you recently changed it. I really want the old recipe back. Where is it? I wish I had saved it, I do not like this new recipe with banana or yogurt. The original recipe had fewer ingredients, included peanut butter as the nut butter and flax or ground oats. If you still have it, I would love it to be emailed to me. Otherwise, I’m looking online for a new go to chickpea blondie recipe. I’m sad to see you have made this yogurt/banana/applesauce addition to multiple of your old recipes. Again, I wish I had saved the originals. This is not the original recipe 🙁
Tiffany says
Hi Kate, how do you store these? How many days do they last? Thanks!
MerH says
Can you substitute tahini for the peanut butter? I have a friend coming over who is allergic to nuts and would rather not use oil.
CCK Media Team says
Hi, we don’t know about the flavor but that is fine for texture and should be an even sub! Or you might try these tahini cookies: https://chocolatecoveredkatie.com/tahini-cookies-recipe/
Mariam says
Made this with oat flour and added strawberry slices instead of chocolate chips.
My husband ate half of the whole thing in one sitting!
Mine had a chickpea taste in it, but I used chickpeas that I had cooked and frozen before, so maybe that was why. But anyhow, it was still delicious and easy to make!
JLN says
Katie – I love your recipes! Can I sub sugar with maple syrup?
Jack says
These are fantastic! I replaced 1 tablespoon of the oil with CBD infused coconut oil and it worked super well. A great vessel for medicine
Lauren says
I made this today and they are fabulous! So soft and gooey inside. I should have read past ‘blend’ tho bc I used my blender and not food processor lol. I added probably 1/4 or 1/2 cup of oat milk and it helped, yet stayed a thick consistency. I did oat flour and a combo of date sugar and regular cane sugar (mostly date). The chips I used are by Hu, and sweetened with date sugar. Anyways, I recommend!
Selena Langner says
I’ve made these a bunch as blondies, but today I made these with lemon juice, lime juice, fresh zest, and cardamon. I’m so excited where I can go with new spice and flavor combos!
Lauren says
I overcooked some chickpeas in my instant pot, but I hate to waste food, so I was pondering what I could do with them besides hummus. I make black bean brownies a lot, so I thought I’d try these out. I’ve never made, or eaten, a blondie before! If I’m going to have dessert, I’m going to have CHOCOLATE! lol (I think you can relate? 😉 ) So these were the perfect way to use my mushy chickpeas AND add chocolate with the chocolate chips. I used 1/2 cup coconut sugar and 2 tablespoons of the Pyure brand stevia and they turned out perfectly sweet and delicious! The only thing I would want to improve is the texture. They are very soft, even after completely cooling and you can tell they weren’t made with flour (other than the small bit of oat flour). Still, they’re good! If I made them again, I think I’d try more flour-to-chickpea ratio and maybe use almond flour too, instead of oat. The texture is just very one-note soft. Thanks for helping me not waste food! When life gives you mushy chickpeas, make blondies!
Tony says
I assume you’re using a 15.5oz can of chickpeas?
Nasha Sheeshy says
I made this today and they are fabulous! So soft and gooey inside. I should have read past ‘blend’ tho bc I used my blender and not food processor lol. I added probably 1/4 or 1/2 cup of oat milk and it helped, yet stayed a thick consistency. I did oat flour and a combo of date sugar and regular cane sugar (mostly date). The chips I used are by Hu, and sweetened with date sugar. Anyways, I recommend!
joyce says
Love love this recipe! I’ve made it well over a dozen times whenever I have extra chickpeas on hand and I have modified the recipe swapping out certain ingredients. Since my food processer can only take so much, I process the chickpeas first with the baking powder + soda and salt and set that aside in a seperate bowl. Then I process together 6 soaked & pitted dates (5-10 minutes in hot water) and the banana, which i then combine in a large bowl with a spatula the processed chickpeas and dry ingredients (for the 1/3 cup flour I mixed half almond and half oat flour). Bake accordingly and you get the perfect chickpea blondies everytime 🙂
Bonnie Payne says
Good evening,
What can I replace applesauce, or yogurt? I don’t have them right now.
Kerrie Kennedy says
All ready to try these – but the video lists “add your favourite thickener” and there is no thickener given in the recipe. How much thickener should there be? Thanks.
CCK Media Team says
Hi! That is just referring to the flour in the recipe 🙂
Caitlin says
So good! They taste so rich and like a true dessert!
DD says
I made these and even my hubby thought they were good! I used canned chickpeas, 1/2 c maple syrup for the sweetener, oat flour, 4 oz unsweetened applesauce (the whole individual serving in a plastic cup with a peel back lid), and 1 T olive oil (cut back on the oil due to the liquid sweetener) along with the rest of her ingredients. Mixed in a vitamin blender. Baked in an 8 by 8 pan about 40 minutes. Would make again!
AtoZ says
Absolutely love these. I’ve made them several times. I always use the mashed banana option cause I love bananas and have tried with both peanut butter or oil. Both were amazing.
I was wondering if these could be baked as cookies instead of brownies. My 4 yr old wants to make cookies- and I want to make these again. If so, any suggestions as to what modifications may need to be made?
CCK Media Team says
Making a post about a cookie version is high on our list, as Katie has done it before but never wrote down the specifics. Hopefully we can make them again soon and get it posted!
Ann Sigston says
Love them so good
Christy says
Update: I just tasted these before letting them cool all the way down. Wow they are amazing. Way better than the black bean brownies. I used white beans, spelt flour,almond butter and applesauce. You would never have a clue that there are beans in this recipe. Super good. I will be making a couple of your banana bread recipes later this week as muffins. Thanks for your great recipes!
Christy says
Has anyone tried subbing dates for the sugar? How much would you need? My vegan baking has helped me gain 10 lbs. So i would like to cut down on the sugar. TIA
Clem says
Please could you provide metric measures (in grams)? Thank you!!
Jessie says
You wanna know how much faith I have in your recipes, Katie? I just made this for guests, and not only have I never made them before, but I used SUBSTITUTES. Nothing crazy, just doubled the oat flour so I could use date paste instead of sugar, but STILL. You never cease to impress me. Blondies turned out great. Thanks for another fantastic addition to my recipe book!
Kelly says
These are amazing!!! I love knowing im eating something with health benefits while enjoying a delicious sweet treat. This is my first recipe of yours I’ve made and you’ve got a subscriber for life for sure! Thank you for sharing with us!