Cooking spray
1 (15-ounce) can no-salt garbanzo beans
8 tablespoons (1 stick) unsalted butter, melted and cooled
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup all-purpose flour
1/2 cup chocolate chips
Arrange a rack in the middle of the oven and heat to 350°F. Spray an 8x8-inch baking pan with cooking spray and set aside.
Separate the chickpeas from their liquid, and reserve 3 tablespoons of the liquid. Do not rinse the chickpeas.
Place the chickpeas, reserved chickpea liquid, butter, sugar, vanilla, baking soda, and salt in a food processor fitted with the blade attachment. Process until the chickpeas are broken down and the ingredients are well-combined, 1 to 2 minutes. The mixture will be mostly smooth, but expect to see some graininess.
Transfer the mixture to a bowl, then stir in the flour. Fold in the chocolate chips. Transfer the batter to the baking pan and spread into an even layer.
Bake until the edges are lightly browned and a toothpick inserted in the center comes out with no crumbs, 20 to 23 minutes. Cool in the pan for at least 10 minutes before cutting into 16 squares.
Recipe Notes
- Storage: Store the blondies in a covered container at room temperature for up to 5 days.