Ingredients
▢ 14 ounces can chickpeas, rinsed & drained
▢ 2 large eggs
▢ 1/2 cup maple syrup or honey
▢ 1/4 cup peanut butter, unsalted and natural
▢ 1/2 cup milk, I used unsweetened almond milk
▢ 1 1/2 cups rolled oats, or quick oats
▢ 1 teaspoon pure vanilla extract
▢ 1 teaspoon baking powder
▢ 1/4 teaspoon salt
▢ 1/2 cup mini chocolate chips, divided
Instructions
Preheat oven to 375 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
In a blender or food processor, add chickpeas, eggs, maple syrup, peanut butter, milk, oats, vanilla extract, baking powder and salt. Blend until smooth. Add 1/3 cup of the chocolate chips and give a few pulses to incorporate.
Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips.
Bake for 20 minutes or until toothpick inserted in the center comes out almost clean, with a bit of wet batter is fine. Also check with thermometer to make sure center is cooked till 160 F. You also don’t want to overbake as brownies will be dry.
Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.