Chocolate Peanut Butter Brownies

Preheat oven to 350ºF. Line an 8 x 8 glass baking dish with enough parchment paper to overhang two opposing sides by 1 inch. Set aside.

Drain liquid from cans of garbanzo beans (a 15-ounce can should ield about 3/4 cup liquid). You should have approximately 1 1/2 cups. Place the liquid into a saucepan. Bring to a boil. Reduce to a simmer and allow to reduce to 1/2 cup. Adjust temperature as needed. Stir occasionally.

Turn off heat. Add butter into hot aquafaba. Stir until melted. Add chocolate chips, stirring until completely melted. Stir in granulated sugar and cocoa powder.

Sift 1 1/2 cups flour and baking powder. Gradually add dry mixture into wet, folding together until just mixed.

Spread half of the mixture into the prepared baking dish.

In a small bowl, stir peanut butter, powdered sugar, and remaining 1 tablespoon flour until mixed. I prefer to used all natural unsweetened peanut butter, the kind that requires stirring.

Place small dollops of the peanut butter mixture onto the top of the brownie layer. Very gently spread peanut butter to cover the surface. Top with the remaining brownie mixture and carefully spread to cover.

Bake for 30 minutes. Remove from the oven and allow to cool for 30–60 minutes before removing from the pan and cutting.

I find that these brownies are best eaten completely cooled and actually slightly chilled in the fridge.