1. Make 1 batch of Vegan Peanut Butter Cups.
2. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
3. In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
4. Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.  Add flax eggs in, whisking until well incorporated.
5. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to stirring with a rubber spatula.
6. Fold in the first ½ cup of peanut butter cups. You can use more peanut butter cups if you like your brownies super stuffed with pb cups. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer. Top with remaining ½ cup peanut butter cups. Press gently into the batter.
7. Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!

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