Chickpea and Blondie Brownie

The richness and nuttiness of this tahini and chickpea brownies is sinful. It is buttery and sweet, yet light and tender. 

blondie brownie with chocolate chips and pecans.JPG

Chickpeas are aa vegetarian-friendly source of protein, fiber. manganese and folate and tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.


  • 3 Tbsp ghee or vegan butter
  • 3/4 cup coconut sugar
  • 2 flax eggs *see below for instructions
  • 1 tsp vanilla
  • 1 15 oz can unsalted chickpeas- drained and rinsed
  • 3 tbsp tahini
  • 2 tbsp almond milk
  • 1/3 cup whole wheat flour or gluten free flour mix
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup chopped pecans
  • 1/3 cup dark chocolate chips (optional) and a few for topping
  • Cooking spray - olive oil is a good choice


  1. Preheat oven to 350 F
  2. Melt ghee or butter in a small saute pan over medium heat.  Cook it stirring often until it browns. Do not allow it to burn.
  3. Transfer the butter into a bowl and let it cool for about 10 minutes (or put it in freezer for about 3-5 minutes if you are short on time).
  4. Once cool add the coconut sugar, vanilla and flax egg to the butter. Mix well.  To make *flax egg 2 tablespoon of ground flax seed (measure after grinding in a coffee grinder!) 6 tablespoons of water. Stir well, and allow the mixture to set for about 10 minutes
  5. Place chickpeas, tahini and almond milk in a food processor.  Process until smooth, scraping sides halfway through.  1 1/2 minutes on medium is about right. 
  6. Place flour, baking powder and salt in a separate bowl to blend. Fold in pecans and chocolate chips. Stir flour mixture into butter mixture and mix well.
  7. Pour batter into an 8 inch greased pan (use cooking spray). Top with about 10-15 chocolate chips is using.  Bake at 350 F until a toothpick in center comes out clean, about 25-27 minutes.  Cool then slice and enjoy!