Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the tin.
Place the 350g (12oz) drained chickpeas, 125g (4oz) smooth peanut butter, 50g (2oz) Panella sugar, 5 tablespoon maple syrup, 40g (1½oz) oatmeal, 3 tablespoon oil, 1½teaspoon almond extract and a pinch of salt into the food processor and blend until smooth and well combined. Or place in a deep-sided bowl and blend until smooth with a stick blender.
Chop 75g (3oz) vegan chocolate into small pieces or use vegan choc chips and stir into the mixture.
Spoon the brownie batter into the prepared tin and spread level. Bake in the centre of the oven for 30 minutes until the blondie has a nice crust but is still very slightly soft when prodded.
Remove the blondie from the oven and allow to cool completely in the tin.
To decorate, melt 25 – 50g (1– 2oz) dark vegan chocolate broken into small pieces in a bowl over a pan of hot water. Use a teaspoon to randomly drizzle the chocolate over the top of the blondie and allow to set.
Slice into pieces to serve.