This recipe is from DAMY. I wasn’t too too impressed but I think there are things that I could have done differently to make this a success. First, I’m not a fan of almond butter but I have a jar of it that I needed to go through. I think if I had used peanut butter (huge fan of that! who isn’t??) these would have been less “blah” to me. Second, about a month ago I slam dunked my blender into the trash can after I got fed up with the piece of junk and I only have a 3 cup food processor so I processed the chic peas alone, which is dry and so they didn’t come out as smooth as I think they would have it I was able to blend everything at the same time. <—wow run on sentence, glad you made it to the end. I will be making these again, hopefully with a new blender or food processor.
Yield: Makes 12 Brownies
- 1/2 Cup Pure Pumpkin Puree
- 1/2 Cup Natural Nut Butter (Almond or Peanut Butter)
- 1/3 Cup Honey (Agave, Maple or Stevia)
- 1 Egg
- 1/4 Cup Egg Whites
- 1/4 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 1/2 Cup Chickpeas
- 1 Tsp Vanilla Extract
- 1 1/2 Tbsp (or more – to taste) Cinnamon
- Preheat oven to 350 F.
- Place all Blondie ingredients in the food processor and blend until smooth (stopping to scrape down the sides).
- Spray an 8×8 baking dish with a healthy, non-stick oil.
- Spread blondie batter evenly in dish.
- Sprinkle with cinnamon if you want.
- Using a knife swirl cinnamon.
- Place in the oven and bake for 40 minutes.
- Remove from oven and let sit in the baking dish for 10 minutes.
- Cut into brownie size pieces.
- Place on a cooling rack and enjoy!
- Storage tip – Place these brownies in a sealed-tight container and store in the refrigerator.
In the photo, I topped it with 1 tsp of sugar free caramel topping but I also plan on eating them with some chocolate PB2 and some natural peanut butter since they were a little “blah” for me liking.
Nutritional Info (1 square):
Fat: 6.5 g
Carbs: 16 g
If you add the caramel topping (1 tsp) add another 45 calories.