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

Make the Brownies: In a medium bowl, whisk together ¼ cup peanut butter, coconut sugar, maple syrup and melted 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 flax eggs, vanilla and salt. Add oat flour. Using a rubber spatula, fold until well-incorporated and no flour patches remain.

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

Make the Peanut Butter Swirl: Add Peanut Butter Swirl ingredients to a bowl: peanut butter and confectioners sugar. Using a fork, stir together until well-mixed and thickened. Spoon dollops of peanut butter mixture over brownie batter. Evenly distribute pockets of peanut butter throughout batter—leaving some batter bare. Dip a butter knife into the batter and swirl. Do not over-stir, as doing so will remove swirls.

Bake for 31-35 mins. Mine took about 33 minutes. Cool for 1 hour, or until completely cool. Slice.

For clean slices, completely cool, then do this: chill for 1-3 hours in the refrigerator, then slice. Cold brownies will be dense and firm like fudge. To soften, allow to reach room temperature, or heat in 10-second increments until just soft. Enjoy! Storing instructions below.