4 tablespoons (54g) unsalted butter
1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup (125g) lys farin
1/4 cup (31g) hvedemel
1/2 teaspoon baking soda
3/8 teaspoon salt
1/2 cup (54g) pecans, toasted and chopped
Preheat oven to 350°F (180ºC). Line an 8-by-8-inch baking pan with parchment paper and set aside.
In a small skillet, melt butter over medium heat. Continue cooking butter 3–5 minutes or until browned with a very nutty fragrance.
In the bowl of a food processor, puree chickpeas on high speed until almost smooth, stopping to scrape the sides of bowl as needed. Add browned butter and vanilla; process until smooth. Add eggs; pulse 3–4 times to combine. Add sugar, flour, baking soda and salt; pulse 4–5 times to combine. Add pecans; pulse once or twice just to combine.
Spoon batter into prepared pan. Bake for 28–30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Serves: 16 | Serving Size: 1 blondie
Nutrition (per serving): Calories: 112; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 51mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 8g; Protein 3g
