Chickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.

Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper, letting some overhang the sides.

Reserve 2 tablespoons liquid (aquafaba) from the chickpea can. Rinse chickpeas and pat dry. Combine the chickpeas and aquafaba in a food processor along with brown sugar, peanut butter, chickpea flour, vanilla and baking powder. Process until smooth. Add chocolate chips and peanuts; pulse a couple of times to mix. Scrape the batter into the prepared pan and spread in an even layer. Sprinkle with salt.

Bake until a toothpick inserted in the center comes out with just a few crumbs attached and the top is firm and starting to brown at the edges, about 40 minutes. Cool in the pan on a wire rack for 30 minutes, then use the parchment as handles to transfer the blondies to a cutting board. Cut into 12 pieces.