Rich dark chocolate and creamy natural peanut butter come together here in a fudgy, dense brownie base, swirled with a second layer of warmed peanut butter for that classic marbled top. Coconut oil and coconut sugar bring depth and moisture, while almond flour keeps the crumb tender and just a touch nutty. The espresso-dark cocoa powder deepens the chocolate flavor without pushing these into overly sweet territory, and a finishing sprinkle of flaky sea salt makes every square pop. These bake up with crisp edges and a soft, gooey center — exactly what you want from a good brownie. It's a satisfying treat that fits neatly into a plant-based dessert rotation, no fuss required.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
Combine the dark chocolate chips and coconut oil in a medium saucepan over low heat, stirring frequently until fully melted and smooth, about 3–4 minutes. Remove from heat.
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