viral chickpea blondies

0 Heat the oven to 350°F. Grease an 8x8” square baking pan with nonstick cooking spray, line with a parchment paper sling, then grease the parchment.
1 Add the chickpeas, maple syrup, cashew butter, vanilla extract, baking powder, baking soda, and salt to a food processor or high-speed blender. Process, scraping down the bottom and sides as necessary, until smooth. Add the flour and process until combined.
2 Add the chocolate chips and process once or twice until evenly dispersed. (Alternatively, transfer the batter to a bowl and stir them in. I’m just trying to spare you a dirty dish!) 
3 Spread the batter evenly into the prepared baking pan. Sprinkle with a few more chocolate chips, if desired.
4 Bake until the edges are golden-brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Sprinkle with flaky salt and let cool just long enough for the pan to not be piping hot. Transfer to the refrigerator for at least one hour but ideally overnight. 
5 Slice into 9 squares (or 16 squares, for smaller blondies) with a plastic knife for the cleanest cuts (these are meant to be fudgy!). Store leftovers in the fridge.