1 15 ounce can chickpeas 3/4 cup packed dark brown sugar 1/2 cup peanut butter 1/4 cup flour
2 teaspoons vanilla extract 1/2 teaspoon baking powder 1/3 cup chocolate chips 1/3 cup chopped salted peanuts
1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper, letting some overhang the sides. 2. Reserve 2 tablespoons of liquid (aquafaba) from the chickpea can. Rinse chickpeas and pat dry. Combine the chickpeas, aquafaba in a food processor along with brown sugar, peanut butter, flour, vanilla, and baking powder. Process until smooth. Add chocolate chips and peanuts - pulse a couple time to mix. Scrape the batter into the prepared pan and spread in an even layer. 3. Bake until the top is firm and starting to brown around the edges, about 40 minutes. Cool in the pan on a wire rack for 30 minutes and use the parchment as handles to transfer the blondies to a cutting board. Cut in 12 or 16 pieces.