Peanur Butter Blondies (Hungry Girl)

By bweber

Ingredients

• 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

Preparation

Step 1

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.