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Brownie batter:

½ cup melted coconut oil or melted vegan butter

½ cup creamy almond butter or peanut butter

½ cup maple syrup

⅓ cup coconut sugar

2 large eggs

1 tbsp vanilla extract

½ cup unsweetened cocoa powder

½ cup almond flour

¼ cup oat flour

¼ tsp sea salt

½ tsp baking soda

⅓ cup dark chocolate chips or chopped chocolate (optional, for extra gooeyness)

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peanut butter filling:

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¾ cup natural creamy peanut butter

2 tbsp maple syrup

2 tbsp coconut flour (or oat flour, slightly less sturdy)pinch of salt

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1. Preheat oven to 350ºf. line an 8x8 inch pan with parchment paper.

2. Make the brownie batter: in a large bowl, whisk together melted coconut oil, almond butter, maple syrup, coconut sugar, eggs, and vanilla until smooth. stir in cocoa powder, almond flour, oat flour, sea salt, and baking soda. fold in chocolate chips if using.

3. Make the filling: in a separate bowl, stir together peanut butter, maple syrup, coconut flour, and a pinch of salt until thickened and scoopable. it should hold together like dough.

4. Assemble: spread half of the brownie batter into the pan evenly. place dollops of the peanut butter filling on top, then gently flatten or spread it into an even layer with your hands or a spatula. top with the remaining brownie batter and smooth the surface.

5. Bake for 26–28 minutes, or until the top is set and a toothpick inserted near the edge comes out mostly clean (a little fudgy in the center is okay!).

6. Cool completely before slicing to let them firm up. chill in the fridge for extra clean cuts. store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.