Being that I did have to make this recipe for a large group, the ingredient amounts I've given are a reflection of that. That said, the bars did scale up wonderfully and both froze and thawed well in addition to making delicious frozen "sandwich cookies" around chocolate frozen yogurt (if you decide to go that route I would layer blondie-ice cream-blondie in a pan and freeze as a whole, then cut squares or bars). With the main ingredient being garbanzo beans, they're also right on track to submit to this month's Eating the Alphabet Healthy Recipe Challenge (letters G&H) on Meal Planning Magic.
Genius Chocolate-Chip Blondies
Makes two 9x13” pans, 60 pieces
6 cups (35 oz by weight / 48fl oz) chickpeas (garbanzo beans)
1 tbsp baking powder
½ tsp baking soda
¾ tsp salt
2 cups brown sugar
¼ cup agave nectar or honey
2 tbsp vanilla
¼ cup applesauce
2 large bananas
¾ cup rolled oats
¼ cup whole wheat flour
Pinch nutmeg
½ cup chocolate chunks
⅓ cup miniature chocolate chips
- Preheat oven to 350F. Line two 9x13” oblong pans with parchment.
- Blend all ingredients (except chocolate chips) until very smooth in a food processor (you may need two or more batches depending on your processor’s size)
- Pulse in the chips, and spread in the pan.
- Bake 45 minutes.
- Do not overbake - they firm as they cool.
Calories: 76.8
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 97.0 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.6 g
Protein: 1.5 g
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