These easy-to-make blondies boast the nutty flavors of browned butter and pecans and are enriched by pureed chickpeas, which replace much of the butter typically used in this dessert. Store in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.

Active time: 15 minutes | Total time: 40 minutes

Chickpea-Pecan Blondies

Ingredients

• 4 tbsp (56g) unsalted butter
• 1 15-oz. (425g) can low-sodium chickpeas, drained and rinsed
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 2/3 cup (147g) light brown sugar, packed
• 1/4 cup (31g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (50g) pecans, toasted and chopped

Directions

Preheat the oven to 350°F (180°C). Line an 8-by-8-inch baking pan with parchment paper and set aside.

In a small skillet, melt the butter over medium heat. Continue cooking for 3–5 minutes, or until browned and fragrant with a nutty aroma.

In the bowl of a food processor, puree the chickpeas until almost smooth, stopping to scrape down the sides as needed. Add the browned butter and vanilla and process until smooth. Add the eggs and pulse 3–4 times to combine. Add the brown sugar, flour, baking soda, and salt, then pulse 4–5 times until combined. Add the pecans and pulse once or twice, just until incorporated.

Spread the batter evenly into the prepared baking pan. Bake for 28–30 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before cutting into squares.

Serves: 16 | Serving Size: 1 blondie

Nutrition (per serving): Calories: 120; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 150mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 8g; Protein: 3g

Nutrition Bonus: Potassium: 50mg; Iron: 4%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 1%

Originally published: May 2, 2020; Updated July 2026

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