Preheat the oven to 350 degrees F.

Make a flax egg by combining 2 tablespoons of ground flax seeds with 5-6 tablespoons of water in a small bowl and allow to sit for at least 5 minutes until it becomes thick.

Line an 8 x 8” baking dish with parchment paper and lightly spray with cooking spray (we used avocado oil).

Add the beans, coconut oil, maple syrup and vanilla extract to a food processer and blend.

Add in the flax egg and blend again.

Next, add in dry ingredients and blend again until smooth, stopping to scrape down the sides when needed.

Remove the blade and lightly fold in the chocolate chips with a spatula.

Pour mixture into the baking dish and evenly spread the mixture with a spatula.

Put the peanut butter in a small microwave-safe bowl and microwave for 10-20 seconds so that its a little melted.

Add dollops of the peanut butter to the top of the batter and swirl in with a toothpick or chopstick.

Bake for about 30 minutes depending on your oven.

To test for doneness stick a clean toothpick into the brownies and pull it straight out if it comes out clean the brownies are done. Remove from the oven and place on a cooling rack.

Allow to cool completely before cutting the brownies.