Preheat your oven to 170C/340F. Prepare a 20x20cm (7.8x7.8 inch) square baking pan by lining it with parchment paper.

In a medium bowl, blend together chickpeas, peanut butter, coconut milk, apple puree, brown sugar, and flax egg until they form a smooth mixture.

In a separate bowl, whisk together flour, cocoa, finely milled coconut flour, baking powder, baking soda, and salt, creating a harmonious blend of dry ingredients.

Combine the wet and dry ingredients, stirring until the batter reaches a thick and consistent texture.

Pour the batter into the prepared pan, ensuring it spreads evenly. Sprinkle an abundance of chocolate chips on top, and slide it into the oven. Allow it to bake for approximately 25-30 minutes, noting that the edges will firm up while the center retains a delightful jiggle.