IE 11 is not supported. For an optimal experience visit our site on another browser.

Joy Bauer's Orange-Chamomile Blondies

Joy Bauer's Orange-Chamomile Blondies, Mediterranean Zucchini Boats, Lentil Hummus
Joy Bauer's Orange-Chamomile Blondies, Mediterranean Zucchini Boats, Lentil HummusNathan Congleton / TODAY


  • Nonstick cooking spray
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons dried chamomile (about 5 chamomile tea bags)
  • 1½-2 tablespoons orange zest (from 1 orange)
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup chopped pecans

Chef notes

Looking for a sweet treat that won't slow you down? These blondies may help settle stress and ease anxiety thanks to the vitamin C-packed orange, soothing chamomile and chickpeas. And it doesn't hurt that they are absolutely delicious.



Preheat the oven to 350°F. Spray an 8-inch square pan with nonstick cooking spray.


Place all the ingredients except for the chocolate chips and pecans in a food processor or blender and process until the batter is smooth and creamy.


Fold in the chocolate chips and pecans (the batter should be thick).


Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing. Enjoy warm.