Preheat the oven to 330°F. Grease or line an 8-inch pan (square).

Drain and rinse 1 can chickpeas or white beans very well.

In a food processor, combine the drained beans with 2 tbsp cocoa powder, 2 tbsp Dutch cocoa (or additional regular cocoa), 1/3 cup flour, 3 tbsp milk of choice or applesauce (choose one), 3 tbsp oil or nut butter (choose one), 1 tsp pure vanilla extract, 1 tsp baking powder, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 cup sugar.

Process the mixture until completely smooth, stopping to scrape down the sides as needed. (A blender can be used, but a food processor gives better texture.)

Remove the blade and fold the 1/2 cup chocolate chips into the smooth batter by hand. If you want chips on top, set aside some of the measured chocolate chips before folding them in.

Spread the batter evenly into the prepared 8-inch pan. Sprinkle any reserved chocolate chips on top if desired.

Bake on the center rack for 14 minutes. The edges should be set while the center may still appear slightly soft.

Remove from the oven and let the brownies cool in the pan to room temperature. Then chill in the refrigerator until firm (at least 1 hour; chilling overnight yields better texture).

Slice and serve. If desired, frost with melted chocolate chips or your preferred frosting.