Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.
Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY important, or the blondies will be fragile and too moist
Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
Blend on high speed for 1 minute or until smooth, and no big lumps are left.
Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.
Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.
Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.
Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.
Cool 10 minutes in the pan to firm up the blondies. Don't skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.
Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.
Store up to 5 days in the fridge in an airtight container.
Nut-free option: replace peanut butter with sunflower seed butter and almond flour with oat flourAlmond flour swap: use the same amount of oat flour or all-purpose flour. Note that the blondies are fudgier with almond flour.Maple syrup swap: use the same amount of agave syrup, rice syrup, or date syrup.