for 9 pieces

Dry ingredients

150 g	pecan nuts, coarsely chopped
120 g	gluten-free wholegrain rolled oats
100 g	chocolate cubes (white)
80 g	sugar
80 g	Maizena cornflour
1	vanilla pod, cut open lengthwise; only use the scraped-out seeds

Blondie mixture

1 tin	chickpeas (approx. 400 g), rinsed, drained
3	eggs
200 g	white chocolate, coarsely chopped
100 g	butter, cut into pieces
150 g	sweetened condensed milk
50 g	chocolate cubes, white
a little	sea salt

How it's done

Dry ingredients

Mix the nuts and all the other ingredients up to and including vanilla seeds in a bowl.

Blondie mixture

Puree the chickpeas and eggs in a blender until smooth. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, melt the chocolate, stir until smooth. Add the melted chocolate, chickpeas and condensed milk to the dry ingredients, mix. Transfer the blondie mixture to the prepared tin, sprinkle with chocolate chunks and fleur de sel.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. The brownies should still be gooey inside. Allow to cool slightly, cut the brownies into squares in the tin while still warm, leave the brownies to cool in the tin.

Show complete recipe