Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Place rinsed chickpeas, almond butter, maple syrup, protein powder, vanilla extract, baking powder, and salt into a high-speed food processor.

Process the mixture until completely smooth, stopping to scrape down the sides as needed.

Transfer exactly half of the batter into a separate mixing bowl.

Add the cocoa powder and almond milk to the remaining batter in the food processor and pulse until fully incorporated.

Spoon alternating dollops of the blondie batter and the cocoa brownie batter into the prepared baking pan.

Use a butter knife to gently swirl the batters together to create a marbled effect.

Sprinkle the dark chocolate chips evenly over the top.

Bake for 23 to 25 minutes until the edges are firm and the center is set.

Allow the brookies to cool completely in the pan for at least 30 minutes before slicing to ensure the structure is maintained.