Chickpea Blondies Recipe

Blondies are the unsung heroes of the dessert world thanks to their chewy, buttery, and deeply satisfying bite. In this version from Dr. Linda Shiue, who’s also a chef, a clever addition of chickpeas brings wholesome balance to indulgence. Chickpeas replace some of the traditional flour and fat, lending the bars a naturally creamy texture and subtle nutty sweetness. Don’t be fooled by the ingredient list — these bars taste like pure dessert. The chickpeas blend seamlessly into the batter, adding moisture and body while staying completely undetectable once baked.

Balanced with almond butter and dark chocolate, the blondies deliver a luscious bite that’s rich but not overly sweet. Toasty pecans bring crunch, while a sprinkle of flaky sea salt on top keeps every square craveably complex. After several rounds of testing, the texture was perfected, neither too cakey nor too dense — exactly the right kind of fudgy.

These are the blondies you bake when you want something indulgent yet a little smarter, the kind of treat that satisfies an afternoon craving or a post-dinner sweet tooth without the sugar overload. Tasters couldn’t believe chickpeas were the base of these irresistible squares — proof that a bit of kitchen curiosity can turn a pantry staple into a dessert star.

Blondie versus brownie

A blondie and a brownie differ mainly in flavor and ingredients. While brownies are dark and chocolatey, made with cocoa or melted chocolate, blondies are buttery and caramel-like, letting the flavors of brown sugar and vanilla shine instead. Blondies omit cocoa, giving them a golden color and a flavor closer to butterscotch or cookies. Both have a chewy, dense texture, but brownies highlight deep chocolate notes, whereas blondies emphasize warmth and sweetness from brown sugar and butter.

Do you like your desserts really sweet?

We believe this blondie is the perfect balance of richness and sweetness, but if you prefer your desserts sweeter, opt for semi-sweet chocolate chips instead of dark chocolate chips. You can also drizzle some additional melted chocolate on top for a little more decadence.

Notes from the Food & Wine Test Kitchen

• Sprinkle flaky salt as soon as the blondies come out of the oven for best adherence and flavor.
• For a cakier blondie, add 1/4 teaspoon baking soda to the batter.
• The dough is quite thick. Press it into the pan with your hands rather than a spatula.
• A toothpick is not a good indicator of doneness as it comes out clean far too early. The golden edges are the most important indicator, so look for them to know the blondies are baked through.

This recipe was developed by Linda Shiue; the text was written by Breana Killeen.