Preheat oven to 350F.
In a food processor, blend chickpeas, maple syrup, peanut butter, coconut oil, egg, and vanilla extract until smooth and creamy.
Once blended, add the the cocoa powder, baking powder, baking soda, salt and blend until thoroughly combined.
Grease a 8 x 8 baking pan with coconut oil (optional: cut out a square of parchment paper to line the bottom to ensure that the brownies don't stick)
Pour the brownie batter into the baking pan and spread evenly. If you'd like, you can swirl some peanut butter into the top of the brownies for a pretty design. Then, add the chocolate chips, pressing some into the batter while leaving others on top.
Bake at 350ºF for 14 - 15 minutes. I like to take them out while the middle is still gooey, this way they are extra tasty! Enjoy!