Make the brownies: Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.

Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Whisk in vanilla and salt. Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula.

Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.

Bake for 28-32 mins. Cool for about 2 hours. Once completely cool, it’s time to make the frosting.

Make the frosting: In a medium bowl, whisk together all of the Chocolate PB Frosting ingredients: peanut butter, maple syrup, cocoa powder and water. Whisk until this mixture thickens and resembles frosting. Lift brownies out of the baking pan and set onto a baking sheet. Using a rubber spatula, pour and spread the frosting into an even layer. Freeze for 20-25 minutes to harden the frosting for easier slicing.

Drizzle the brownies: Remove from freezer and slice into 16 bars. Thoroughly stir your drippy, natural peanut butter and remove any clumps. Pour into a zip bag and cut off a tiny corner. Pipe peanut butter in a zigzag motion over one brownie. Repeat for all brownies. Enjoy! Storing notes below.