Choco peanut blondies

24 squares — 45 minutes

A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a chickpea salad sandwich or spicy stir-fried chickpeas.

We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or aquafaba) triples in size, and acts as an egg replacer.


I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a flax egg or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.


It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).


natural brown sugar180 g
vegan butter113 g
peanut butter135 g
chickpeas120 g, cooked
cocoa powder20 g
all purpose flour180 g
baking powder5 g
dark chocolate190 g