Choco peanut blondies

A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a chickpea salad sandwich or spicy stir-fried chickpeas.

Substitutions

It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas.
We've also made this recipe without chickpeas and vegan butter, adding 250 g of peanut butter as the sole source of fat. The result is very dense but very good, akin to REESE'S peanut butter cups.

Note: This recipe used to include aquafaba, but it is difficult to get right, it's an overall overly complex ingredient, and not entirely necesssary in our humble opinion. If done right, it can make the texture of the blondies feel 'lighter', but they taste and look absolutely fine without it. In all, we prefer simpler recipes.