Ingredients:

  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 cup (200g) coconut sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (50g) super fine almond flour
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup (125g) natural creamy peanut butter
  • 2 tbsp maple syrup
  • 1/2 cup (90g) peanut butter chips

Instructions:

  1. Preheat your oven to 350°F (180°C). Greasing the pan is fine, but parchment paper is recommended.
  2. Melt the 1/2 cup of butter until liquid and shimmering.
  3. Stir the 3/4 cup of cocoa powder into the hot butter.
  4. Add the 1 cup of coconut sugar and whisk until the mixture looks like wet sand.
  5. Add the 2 eggs and 1 tbsp vanilla. Beat vigorously by hand until the batter turns glossy and smooth.
  6. Gently stir in the 1/2 cup almond flour and 1/2 tsp sea salt until no dry streaks remain.
  7. Fold in the 1/2 cup of peanut butter chips.
  8. In a separate small bowl, mix the 1/2 cup peanut butter and 2 tbsp maple syrup until smooth and pourable.
  9. Pour the chocolate batter into the pan, then drop spoonfuls of the peanut butter mixture on top.
  10. Use a knife to swirl the peanut butter into the chocolate until you see beautiful ribbons.
  11. Bake for 25 minutes until the edges are set and the surface begins to crackle.