Chocolate Truffle Blondies

This recipe doesn’t taste like you might expect. If you’re looking for a deadly decadent dish, you may be better off browsing my sweeter desserts. However, if you’re used to the taste of ‘healthy’ treats, these are the bomb!

Wow, that sounded lame.

I found these beautiful with the slightest, mildest sweetening, but my father – probably more representative of the general population! – would have preffered them with more dextrose. Whatever you prefer, the blondies are soft and moist with melty, truffle-y chocolate swirled and dotted through.

Chickpeas and cannellini beans replace the regular white flour found in most blondie recipes. This means my ones are loaded with protein, fibre, folate, copper, iron, phosphorous, molybdenum, and antioxidants. Psyllium husks add additional fibre, eggs protein, and butter satisfying fats. Healthy blondies? Yes.

These are gorgeous served warm – you can’t go wrong with fresh blondies! They ooze chocolatey, almost cookie-like smells throughout your kitchen while they cook. Is there anything better than the scent of baking?

This recipe can be gluten-free and nut-free.

Preparation time: 15 minutes

Cooking time: 25 minutes

Makes 16

Ingredients:

– 60 grams butter, softened

– 1/3 cup cocoa powder

– 2 teaspoons dextrose

– 1 x 400 grams can chickpeas, drained and rinsed

– 1 x 400 grams can cannellini beans, drained and rinsed

– 2 eggs

– 1 Tablespoon rice malt syrup

– 3-5 Tablespoons dextrose (as desired), extra

– 1/2 teaspoon cinnamon

– 1 Tablespoon psyllium husks

– 3 Tablespoons chickpea flour

– 2 teaspoons baking powder

Method:

1. Preheat your oven to 180 degrees Celsius. Microwave the butter and cocoa in a microwave-safe bowl, on high power, for 30 seconds. Stir well, then mix in the dextrose. Pour into a small dish lined with baking paper and freeze.

2. Line a 20 cm square cake tin with baking paper. Place the chickpeas, beans, and eggs in a food processor and process until smooth. Add the remaining ingredients and blitz again until smooth.

3. Chop the hardened chocolate truffle into small cubes and mix into the blondie batter. Pour into the prepared tin and smooth the top. Bake in the oven for 25 minutes, or until an inserted skewer emerges clean.

4. Leave to cool in the tin for 5 minutes before cutting and transferring to a wire rack. Enjoy! 🙂