Preheat your oven to 180c and line a 20 cm (8inch) baking pan with a piece of baking paper.
Drain your chickpeas with a colander, be sure to place a bowl under to catch the chickpea brine.
Place the chickpeas into the bowl of a food processor or blender.
Add in the almond meal, chickpea brine, peanut butter, syrup and baking powder.
Blend until smooth and creamy.
Add in your chocolate chips and mix through. You can reserve some of the chocolate to place on top of the blondies.
Place in the oven for 22-25 minutes. I like mine slightly gooey inside so 22 works great, if you prefer a more cakey texture bake them for the full 25 minutes.
Remove from the oven and set aside to cool. Chop into 16 squares.
These work great cold but I love eating them warm soon after baking.