Butterscotch Blondies
These blondies are super easy to make and have a secret ingredient, chickpeas!
Servings 16 squares
Calories 205
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 notes)
- powdered sugar, for dusting once cooled
Instructions
- Preheat oven to 350°F (180°C). Grease and/or line a 9 x 9-inch (23 x 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!
Notes
- You can also use white chocolate chips, or a combo of 1/2 butterscotch + 1/2 cup white!
Nutrition
Serving Size: 1square | Calories: 205 | Total Fat: 10g | Saturated Fat: 6g | Carbohydrate: 27g | Fibre: 1g | Sugars: 18g | Protein: 3g | Cholesterol: 38.5mg | Sodium: 122mg | Potassium: 70mg | Iron: 7mg