Peanut Butter Blondies
Peanut Butter Blondies
Click for WW Points® value*
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/3 cup unsweetened applesauce
1/3 cup powdered peanut butter
1/4 cup whole-wheat flour
1/4 cup (about 2 large) egg whites
3 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that's about twice as sweet as sugar; see HG FYI)
2 tbsp. creamy peanut butter (no sugar added)
2 tbsp. canned pure pumpkin
1 1/2 tbsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 tbsp. mini (or chopped) semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray an 8" X 8” baking pan with nonstick spray.
Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
Gently fold in 1/2 tbsp. chocolate chips.
Spread mixture into the baking pan, and smooth out the top. Evenly top with remaining 1 1/2 tbsp. chocolate chips, and lightly press into the batter.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 - 30 minutes.
Let cool completely, about 1 hour. Refrigerate leftovers.
MAKES 9 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Clean & Hungry Tip: If you avoid sugar completely, look for powdered peanut butter with no added sugar (like Jif Peanut Powder -- the only ingredient is peanuts) and stevia-sweetened chocolate chips (like the kind by Lily's). And keep an eye out for more Clean & Hungry recipes from us. Clean & Hungry is our real-world take on clean eating! Happy about that? Let us know...
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Publish Date: 2016-01-07