Fudgy Black-Eyed Pea Blondies: A Secretly Healthy Treat
45 minutes
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About Fudgy Black-Eyed Pea Blondies: A Secretly Healthy Treat
Indulge in the fudgy decadence of these blondies, bursting with rich chocolate chips and a satisfyingly chewy texture. They're so delicious, no one will ever suspect their secret ingredient!These surprisingly healthy treats get their moistness and protein boost from black-eyed peas, making them a guilt-free snack or dessert. Add a handful of your favorite nuts for extra crunch and flavor.Perfect for satisfying your sweet tooth while sneaking in some extra nutrients, these blondies are a true win-win.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Wet Ingredients
- 1 1/2 cup Black-Eyed Peas cooked
- 4 tbsp Butter melted, unsalted
- 1/2 cup Honey
- 2 Large Eggs
- 2 tsp Vanilla Extract
Dry Ingredients
- 1/2 cup Oats whole
- 1/2 cup Oat Flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon ground
- 1/2 tsp Nutmeg ground
Mix-Ins
- 3/4 cup Chocolate Chips
- 1/2 cup Almonds or other nuts/seeds, slivered
- 1/4 cup Desiccated Coconut plus more for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish or line it with parchment paper, leaving an overhang on the sides to lift the finished blondies out easily.
- In a food processor or blender, combine the cooked black-eyed peas, melted butter, honey, eggs, and vanilla extract. Blend until completely smooth. This creates the base of the blondie batter.
- Transfer the blended mixture to a large bowl. Add the whole oats, oat flour, baking powder, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the blondies tough.
- Fold in the chocolate chips, slivered almonds, and desiccated coconut. Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the edges comes out clean. The center may still be slightly soft, but it will firm up as it cools. Overbaking can result in dry blondies.
- Let the blondies cool completely in the baking dish before cutting into squares. This allows them to set properly. For cleaner cuts, chill the blondies in the refrigerator for at least 30 minutes before slicing. Store leftover blondies in an airtight container in the refrigerator.
Recipe Notes
Expert Tips
- For a richer flavor, consider using a combination of dark and milk chocolate in your recipe.
- If you're short on time, you can use pre-made pie crust or graham cracker crust for convenience.
- To prevent the crust from becoming soggy, blind bake it before adding the filling. This helps create a crisp and sturdy base.
Storage Instructions
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 477kcalCarbohydrates: 59gProtein: 9gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 75mgSodium: 156mgPotassium: 361mgFiber: 6gSugar: 38gVitamin A: 319IUVitamin C: 0.4mgCalcium: 120mgIron: 3mg
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5 Comments
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Looks so delectable! Thanks for posting.
What a delightful recipe! Thanks for sharing.
This looks so good! Can’t wait to cook it.
This looks so good! Appreciate the share.
Such a tasty dish! Thanks for the recipe.