With this last round of snow this season (hopefully), my husband and I both have “snow days” today. We’re snowed in (a total of 11″!) so any plans to venture out was slim to none. He was working hard outside snow shoveling the driveway, so I figured I would work hard in the kitchen … making an easy batch of these. Talk about coming together quickly! And while they were cooling, my husband came back inside. I heard him sniffing the air and following the aroma right into the kitchen. He took one look at ’em and said “Oh my! What are THOSE?!” Needless to say, they look and smell great! I’m always in search of a great blondie recipe, and with this one, I believe I’ve stuck gold.
This recipe is adapted from one of my favorite blogs. The base is flour, egg, and butter free and full of fiber. In the end, I just added the pretzels. There’s a salty crunch with the sweet, gooey blondies. The perfect combo. 😉
Have a glass of almond milk ready! 😋
chocolate chip pretzel blondies
serving size: 16
points per serving: 3pp
1 can (15oz) chickpeas, rinsed and drained
1/2C natural unsalted almond butter (if salted, omit salt in the recipe)
1/3C honey
2t vanilla extract
1/4t salt
1/4t baking soda
1/4t baking powder
2oz dark chocolate chips (reserving 1/2oz for the top)
16 mini salted pretzels
•Preheat the oven to 350ºF.
•Line an 8×8 baking dish with parchment or spray with oil.
•In a food processor, blend all ingredients except the chocolate and pretzels.
•Once everything is smooth, fold in 1.5oz of the dark chocolate.
•Pour batter into the baking dish and spread evenly.
•Top with the reserved chocolate chips.
•Bake for 20-25min or until toothpick comes out clean (mine took 25min). 
•Cool in the pan on a wire rack for 20min.
•When they have cooled COMPLETELY, gently press the pretzels into the blondies (only if serving right away … as the pretzels may become soggy because of the moisture). Cut into 16 squares and enjoy! (If you like warm (right out of the oven) blondies, let cool for 20 minutes and enjoy a super gooey dessert … you may or may not need a fork 😉 ) BUT they are great served cold. 😋
chocolate chip pretzel blondies
serving size: 16
points per serving: 3pp
1 can (15oz) chickpeas, rinsed and drained
1/2C natural unsalted almond butter (if salted, omit salt in the recipe)
1/3C honey
2t vanilla extract
1/4t salt
1/4t baking soda
1/4t baking powder
2oz dark choclate chips (reserving 1/2oz for the top)
16 mini salted pretzels
•Preheat the oven to 350F.
•Line an 8×8 baking dish with parchment or spray with oil.
•In a food processor, blend all ingredients except the chocolate and pretzels.
•Once everything is smooth, fold in 1.5oz of the dark chocolate.
•Pour batter into the baking dish and spread evenly.
•Top with the reserved chocolate chips.
•Bake for 20-25min or until toothpick comes out clean (mine took 25min). •Let cool in the pan on a wire rack for 20min.
•When they’ve cooled completely, gently press on the pretzels and cut into 16 squares. Enjoy! (If you like warm (right out of the oven) blondies, let cool for 20 minutes and enjoy a super gooey dessert … you may or may not need a fork 😉 )
Are you subbing the chickpeas for flour?
LikeLike
Yes ma’am. They’re just a version of “chickpea blondies”. Nice a fudgey texture 😉
LikeLike
They look SO good, I can’t wait to try them (I’m such a sucker for sweet&salty desserts :D)
One question though: Do the chickpeas weight 15oz before or after rinsing/draining?
LikeLike
oh thank you, Evelyn! you’ll use a 15oz CAN of chickpeas ☺️ Then rinse, drain, and use all of them. 😉
LikeLike
I’ve made these twice now! I made them for work because some of my coworkers can’t have gluten or dairy and I shard the recipe a few times now! Can’t wait to make them again.
I personally love them COLD! They taste so good right out of the fridge. But the pretzels got soggy. So I omit the pretzels now. 🙂
LikeLike
Aww I’m so glad you’re enjoying them!! i LOVE them cold as well 🙂 Thanks for letting me know about the soggy pretzels! I baked mine and they became stale, so I figured I would add them afterwards … but maybe add them right when you’re about to eat them? haha. Enjoy your next batch 😉
LikeLike