I decided to combine blondies and brownies together and the results speak for themselves – the best of both worlds!
These Double Blondie Brownies are thick, fudgey and ultra gooey, bursting with chocolate chips! They’re completely vegan, flourless and gluten-free too.
You’d NEVER guess the secret ingredient in here is actually chickpeas – they add such a fabulously thick texture while also providing fibre and protein to this recipe. Meanwhile the almond butter provides a gorgeous flavour to the blondies as well as a boost of healthy fats.
Double Blondie Brownies (Flourless, Vegan, GF)
Makes about 10 blondie-brownies
- 1 tin (400g) chickpeas, rinsed
- 1/3 cup maple syrup
- 2 tbsp sugar or sweetener
- 1/2 cup almond butter (or other nut butter)
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of sea salt
- 1/2 cup chocolate chips
- 2 tbsp cacao powder or cocoa powder
- 2 tbsp ground oats (I blitz porridge oats in my food processor)
Pre-heat oven to 175 and line a brownie tin with baking paper.
Add the chickpeas to a food processor with all ingredients apart from cacao powder, ground oats and chocolate chips.
Blend until smooth, then transfer half of the mixture to a bowl and add half the chocolate chips.
Add the cacao powder and oat flour to the remaining mixture in the food processor and blend until thoroughly combined.
Transfer the brownie mixture from the processor straight into the lined baking tin. Flatten the top with the back of a wooden spoon, then spread the blondie mixture on top and sprinkle over remaining chocolate chips for decoration.
Bake for 18-20 minutes, then allow to cool for 15 minutes before slicing into squares and serving!
For more blondies and brownies, check these recipes out:
- Tahini Swirl Blondies
- Secret Ingredient Blondies
- Vegan Pumpkin Blondies
- Gooey Black Bean Brownies
- Chocolate Fudge Marshmallow Brownies
- Vegan Fudgey Oreo Brownies
- Choc Hazelnut Brownies
- Best Brownies Ever
- Raw Protein Brownies with Salted Caramel Frosting
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