You may have noticed that I posted another brownie recipe a couple of months ago. The truth is that these brownie recipes keep calling me, and I’m listening. So, yes, I’m on a bit of a brownie kick, at least as long as we continue trying our best to make our way through a pandemic with our sanity intact. I mean, if all that stands between you and regular personal hygiene is a brownie for breakfast, it seems like a no-brainer to me. Anyway, this brownie recipe in particular is so packed with nourishing ingredients that it’s really not necessary to think about it for very long; just go bake some brownies.

• 2 eggs
• 1/4 cup maple syrup
• 1 cup natural peanut butter (100% peanuts in the ingredient list), saving a little bit for the swirls on top if you like
• 1 Tbsp. coconut oil, melted and cooled
• 1/3 cup coconut sugar
• 1 tsp. vanilla extract
• 1/3 cup cocoa powder, unsweetened
• 1 Tbsp. coconut flour
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 cup dark chocolate chips (or homemade chunks from a chocolate bar) 

• Heat oven to 350F and line an 8×8 square baking pan with parchment paper. Leave generous edges to make it easier to grip the paper and lift out the brownies after baking.
• Combine all the wet ingredients in a large bowl until well mixed. Grease the one-cup measure with a tiny bit of coconut oil prior to measuring the peanut butter.
• Fold in dry ingredients, and prepare for the fact that the batter will be very sticky (because there is no flour)! Stir in chocolate chips.
• Spread batter evenly in pan. A wet silicone spatula will help a lot to spread the batter flat. Just do the best you can.
• Make peanut butter swirls by placing some little dollops of peanut butter on top and swirling a knife through them.
• Bake 20-24 minutes. They’re brownies, which means that they’re supposed to be a little gooey, so don’t overbake!
• Allow brownies to cool before you try to slice them. Freeze up to 3 months, or refrigerate up to 4 days.

This recipe comes courtesy of hellospoonful.com