These fudgy peanut butter chocolate blondies are a favourite of our kids, but we have to make sure that they don't see us put the secret ingredient in (chickpeas!) because they think it's disgusting. Thankfully there's no trace of chickpea once they're cooked, and the fact that it's dairy-free and flourless makes a nice change to our normal cakes. You'll need a food processor to get it smooth.
- 1 can of chickpeas (drained)
- 125g peanut butter
- 50g maple syrup or honey (we used maple syrup)
- 50g light brown sugar
- 2 teaspoons vanilla essence
- 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon baking powder
- 60g chocolate, broken into pieces (or chocolate chips)
1. Pre-heat the oven to 180c/gas 4. Line a square traybake/brownie tin with greaseproof paper.
2. Put all the ingredients except the chocolate into a food processor and whizz until smooth. Make sure the mixture doesn't smell of chickpeas! If it does, add a little more vanilla or honey.
3. Fold in the chocolate (keep a little back for the topping if you like).
4. Spread the batter into the lined tray and flatten down. Sprinkle a few more bits of chocolate on top if you like.
5. Bake in the oven for around 20/25 minutes. It should look cooked on top and start coming away from the edges. It will be fudge-like underneath, but this is how it's meant to be. Sprinkle a little salt on the top if you don't mind your kids having it. Cool in the tray and then slice into squares.
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