3/4cup158g brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
6tablespoons75g melted coconut oil
1teaspoonpure vanilla extract
Preheat oven to 325°F/165°C. Grease and prepare the brownie pan and set it aside.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the flax eggs or egg replacement, coconut sugar and coconut oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
Warm up the peanut butter for about 15 seconds until warm and extra runny. Dollop the peanut butter on top of the brownies. I like to do it in medium circles that don't touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don't over do it or you'll just get a muddle.
Bake for 40-45 minutes. The centre might still be a bit wobbly. When finished, remove from oven carefully and allow to cool completely until room temperature. Cut and enjoy!