Chickpea Brownie+Blondie

Method

1. Preheat the oven to 175 °C.
2. Blitz the hazelnuts in the food processor until you get a smooth butter.
3. Add the drained chickpeas and the rest of the blondie ingredients, except the chocolate, and blitz until smooth.
4. Take out half of the mixture and add half of the chocolate chunks.
5. Add the cocoa and oat flour to the other half and mix well.
6. On a tray lined with baking paper, spread the brownie mixture first and the blondie mixture on top, then scatter over the rest of the chocolate.
7. Bake for 15-20 min and let it cool completely before cutting.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 90 g	100 g	% IR*	Share
Energy	245 kcal	272 kcal	12 %
Fat	11 g	12 g	16 %
of which saturates	2.5 g	2.8 g	13 %
Carbohydrate	31 g	34 g	12 %
of which sugars	19 g	21 g	21 %
Fibre	5.6 g	6.2 g	—
Protein	5.8 g	6.4 g	12 %
Salt	0.4 g	0.4 g	6 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos