Active Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 12 (serving size: 1 blondie)

Blondies may be lighter in color than their cocoa-based counterparts, but they’re not lighter in heft: The classic clocks in at 300 calories and 10g sat fat (55% of your daily recommended limit) per square. Luckily, you don’t need 1 1/2 cups of brown sugar and a stick and a half of butter to achieve the coveted chewy texture and crisp, golden edges. We look to the humble chickpea to replace some of the butter, which saves you 3g sat fat per serving (and leaves minimal trace of any bean-y flavor). White whole-wheat flour’s light texture and mild flavor work well with the buttery-sweet profile of these bars, and it yields a tender crumb while adding a few whole grains. With 120 fewer calories and 50% less added sugar than the original, enjoy these for dessert or a midday pick-me-up.

The rich nuttiness of the tahini is amplified in the blondie and matched by the whole-wheat flour. We like Soom brand tahini; it’s unctuous and creamy with no oil slick on top (perfect for stirring into batters). Pecans contribute natural sweetness and indulgent crunch, but feel free to sub in an equal amount of another nut or a few chocolate or butterscotch chips. 

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Melt butter in a small saucepan over medium-high. Cook, stirring often, until light brown, 5 to 6 minutes. Transfer butter to a bowl; cool 15 minutes. Whisk in brown sugar, eggs, and vanilla.

Step 3

Place chickpeas, tahini, and milk in a food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as necessary. Stir chickpea mixture into butter mixture.

Step 4

Place chickpeas, tahini, and milk in a food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as necessary. Stir chickpea mixture into butter mixture.

Step 5

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350°F until a wooden pick inserted in center comes out clean, 25 to 27 minutes. Cool in pan 15 minutes. Slice into 12 bars.

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