I made these Gluten Free Blondies as a leaving present for my colleagues before I moved into my new job and they were really popular in the office this week – my boss said that they were “quite special”, which was great feedback. They are a real treat: sweet enough to feel like a ‘proper’ dessert without being too rich, and the addition of a little sea salt really compliments that sweetness. They are soft and a little sticky in the middle, and the crunchy peanut butter adds a bit of texture.
The secret ingredient in these wonderful chocolatey peanutty little treats? Chickpeas. These Gluten Free Blondies don’t taste at all like chickpeas, and nobody knew that they were anything but ‘normal’ cake. My advice? Don’t tell people about the secret ingredient until they’ve already got a mouthful of blondie – it can put off any fussy eaters before they’ve had a chance to discover how tasty they are! Chickpeas make the blondies really moist, and they don’t impact on the flavour at all. They are a much cheaper and more natural flour alternative than some of the specialist gluten-free flours, too.
I’d made similar Gluten Free Blondies before from a few different recipes but they’ve never come out quite right – either too sickly sweet, still with a distinct chickpea flavour, or dry and crumbly. I created this recipe based on previous experiences and to suit my own tastes, and they were absolutely divine.
Making Gluten Free Blondies with Peanut Butter and Chocolate another day? Pin it so you don’t forget!
The Gluten Free Blondies with Peanut Butter and Chocolate recipe:
- 1 ½ 400g tins chickpeas (the other half can be thrown into a salad)
- 350g honey
- 180g crunchy peanut butter
- 3 tsp. vanilla extract
- 1 ½ tsp. baking powder
- 150g dark chocolate
- freshly ground sea salt
- Firstly, preheat the oven to 200°C (or gas mark 5) and line a 10in x 10in baking tin. I’ve been using double-sided baking parchment/tin foil to line baking tins for a while and they work really well – I’ve not had a recipe stick to a tin in ages. If you can’t get hold of that, then baking parchment should be fine.
- Drain and rinse the chickpeas and put them into a blender. Add the honey, peanut butter, vanilla extract and baking powder and blend the whole lot together. It will take a few minutes for the mixture to start to get smooth and fully combined – you may need to take the lid off and scrape down the sides of the blender bowl a few times.
- Unwrap the dark chocolate and roughly chop it into fairly fine chunks. Add half of it to the chickpea mixture and blend on a low setting for another 30 seconds or so
- Turn the batter out into the lined baking tin. Add most of the rest of the chocolate and fold in it before gently shaking the tin from side-to-side to settle the mixture evenly. Sprinkle over the remainder of the chocolate and grind over some sea salt.
- Bake on the middle shelf of the oven for around 40 minutes, checking after 30. It should be firm to the touch and golden-brown when it is ready. Allow the blondies to cool completely before removing from the tin and cutting into bite-sized pieces.