Is Blondie really a food? I’m not sure. It didn’t actually even click to me until recently that ‘blondies’ were just like brownies, but not chocolate. One of those ahhhhh moments. Regardless, I pegged her as a food so that I could groove to her tunes. In the process, I found a delicious treat!
Looking at the pictures now, I guess these are really more like dirty blondes, as I added some coffee to give them a bit of a kick. Anyway, that’s neither here nor there. Let us eat with our eyes.
I’ve never actually made a blondie before now, and I rarely make brownies either (I don’t know why – they’re delicious!) However now I’ve made them twice, as the first run didn’t quite go to plan. I had used spelt flour and mashed banana, however I also added too much baking powder it came out quite light and cakey rather than dense and fudgey. It was still delicious – just not a blondie.
The second time I went for a chickpea base, as I know black beans make great fudgey chocolate brownies. These didn’t quite have the same crisp crust that you might expect, however the inside was gooey and tasty. Plus you can eat the whole damn lot of them because they are made of chickpeas and therefore they are healthy. Yay!
1 1/2 cups cooked chickpeas
1/3 cup brown rice syrup
1/4 cup coconut sugar
1/4 cup nut butter
1/4 cup flax meal
1/2 tsp baking powder
1 tsp vanilla
1/3 cup freshly brewed espresso
3/4 cup hazelnuts
1/2 cup dark choc chips
Pinch of salt
Preheat oven to 180C and line a square brownie tin with baking paper.
Toast hazelnuts in a pan over low heat until slightly browned and aromatic. Remove from heat, roughly chop, then set aside.
Place all ingredients except hazelnuts and choc chips into a food processor and mix until smooth. Transfer to a bowl and fold through hazelnuts and choc chips.
Spread batter into prepared tin and bake for 25-30 mins. It may seem a little soft when it comes out, however it will firm up as it cools. Look for a slightly golden top and the batter coming away from the edge of the tin. Remove from oven and allow to cool in tin for 10 minutes before transferring to a wire rack to cool (best to pick it up with the baking paper so it doesn’t fall apart) Cut into squares and enjoy!
Easiest recipe ever?
I’m going to post a second video, because I just love her shoulder dancing about a minute in in this once. So good.