Butterscotch Blondies
These blondies are super easy to make and have a secret ingredient, chickpeas!
- Pulse
- Chickpeas
- Prep Time
- 15 minutes
- Cook Time
- 25-30 minutes
- Makes
- 16 squares
Nutrition
- Serving Size 1 square
- Calories 205
- Fat 10 g
- Saturated Fat 6 g
- Cholesterol 38.5 mg
- Carbohydrate 27 g
- Fibre 1 g
- Sugars 18 g
- Protein 3 g
- Sodium 122 mg
- Potassium 70 mg
- Iron 7 mg
Ingredients
- 1 cup (250 mL) cooked or canned chickpeas, drained & rinsed
- 1/2 cup (125 mL) salted or unsalted butter, melted
- 3/4 cup (175 mL) light or dark brown sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) butterscotch chips (see tips)
- powdered sugar for dusting once cooled
Directions
Preheat oven to 350°F (180°C). Grease and/or line a 9×9-inch (23×23 cm) baking pan with parchment paper.
Add chickpeas to a large mixing bowl and mash with a fork. Add 1 Tbsp (15 mL) water and continue to mash the chickpeas until they’re mushy and “smooth”.
Add melted butter to the mashed chickpeas and with a spatula, mix well to form a fairly smooth “batter”, then add brown sugar and mix well.
Add eggs, one at a time, mixing well after each one, then add vanilla extract. Stir well to form a smooth batter.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the butterscotch chips until they’re evenly distributed.
Pour the batter into prepared baking pan, spread evenly and bake in preheated oven for 25-30 minutes until the top of the blondies are golden brown and a toothpick inserted in the center comes out clean.
Let cool for 10-15 minutes in the pan before removing to a wire rack to cool completely. Slice into squares, serve and enjoy!
Tips
You can also use white chocolate chips, or a combo of ½ butterscotch + ½ cup white!
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