Healthy Protein Blondie Brownies

When Lauren Conrad came out with a healthy version of cookie dough, high in protein, I had to try it! Who doesn't love to eat cookie dough? Unfortunately, upon making the cookie dough I bumped up against one issue: the chickpea base made for a texture that didn't help me crave my sweet craving. 

And that's how this recipe came about! Much to my surprise, by adding a few key ingredients to the already made cookie dough, I found a new blondie brownie that's high in fiber and protein. Plus it doesn't use flour or butter, while still tasting great! Win. Win!

HEALTHY PROTEIN BLONDIE BROWNIES
yield: 12 squares


ingredients
1 can (15 oz.) chickpeas, rinsed and drained
1/2 cup creamy peanut butter
2 Tbsp. agave nectar
1/3 cup pure maple syrup
1 egg
1/4 cup milk
2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 cup dark chocolate chips
1/3 cup rolled oats 
sea salt, for sprinkling

instructions

1. Preheat oven to 350 degrees. 
2. Spray 8x8 inch pan with nonstick cooking spray.
3. Combine all ingredients except for the chocolate chips into a food processor until batter is smooth. 
4. Fold in chocolate chips and oats. 
5. Spread batter evenly into prepared pan. Sprinkle sea salt on top.
6. Bake for 20 minutes or until toothpick comes out clean. Note: the batter make look underdone, but you don't want to over cook because it will dry out. 
7. Enjoy!

To make the blondies your own: try changing up the peanut butter and using almond butter. Or adding nuts or using a different type of chocolate.