Start by giving those chickpeas a good rinse and drain, you want them clean and ready to blend, no extra moisture or weird textures hanging around. It might feel like a small step, but it makes a big difference when you're after that soft, fudgy bite.

Throw the chickpeas in the processor with peanut butter, honey, and vanilla. Blend it up until everything looks smooth and creamy, take your time here, and feel free to stop and scrape down the sides a couple of times. It’ll look a little chunky at first, but it comes together fast once everything starts mixing evenly.

Now comes the flavor boost. Add in the cocoa powder, a tiny pinch of espresso powder (trust me on this one), baking powder, baking soda, and salt. Blend again, just until the dry stuff is fully mixed in. Don’t over-blend, you want a thick, scoopable batter, not soup!

Grab a spatula and fold in most of the dark chocolate chips by hand. Keep a small handful aside for topping, that way you’ll get those gooey, melty pools of chocolate on top after baking. They look amazing and taste even better.

Line an 8x8-inch baking pan with parchment paper, letting the sides hang over a bit for easy lifting later. Spoon in the batter, smoothing it out gently so it’s nice and even. Now take the rest of the chocolate chips and sprinkle them over the top like you mean it.

Slide your pan into a preheated 375°F (190°C) oven and bake for around 22 to 24 minutes. You’re looking for slightly firm edges, and a toothpick in the center should come out mostly clean with a few moist crumbs.

Once they’re out of the oven, let them sit in the pan for 20 minutes, no rushing here! This cool-down helps everything set properly, so you get clean, perfect slices instead of crumbly chaos. Enjoy!