There are few things better than warm brownies, fresh from the oven. Few things, that is, other than blond brownies! Blond brownies, blondies for short, are the tan, vanilla cousin of the chocolate brownies you know and love. On January 21, National Blond Brownie Day, opt for a blondie to get your sweet fix.
While chocolate brownies are traditionally gooey and full of chocolate chips, blondies are typically rich and buttery. Their soft, chewy texture comes from melted butter and makes for a delicious treat.
For a healthier swap this National Blond Brownie Day, replace sugar and flour with lighter alternatives that are just as satisfying.
Balance out the sweetness of blond brownies by adding chopped walnuts, or kick up the intensity with brown butter for a rich, nutty treat.
- 1 can (15 oz) chickpeas
- ½ cup
- ⅓ cup honey or agave nectar
- 2 tsps vanilla extract
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
Optional: chocolate chips, nuts or coconut flakes
- Preheat the oven to 350º and spray an 8×8 inch pan with cooking spray.
- Rinse and drain chickpeas.
- In a food processor, combine all ingredients and pulse until the batter is smooth.
- Using a spoon or spatula sprayed with cooking spray, spread the batter evenly in the pan.
- Bake for 20-25 minutes until the edges are lightly browned. The center of the batter may look glossy or underdone but will continue to cook in the pan after being taken out of the oven.
- Cool for 1 hour on a wire rack and cut into squares.
- Blondies may be stored in the fridge for up to 6 days or frozen for up to two months in an airtight container.
By Camille Graham