Preheat oven to 180°C (350°F) and line your baking pan with parchment paper.
In a bowl, whisk flour, cocoa powder, baking powder, and salt.
In another bowl, mix melted coconut oil, coconut sugar, almond milk, vanilla, and melted chocolate until smooth.
Combine the wet and dry ingredients. Stir gently until just mixed — don’t overthink it, or the brownies will judge you.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, whisk peanut butter, maple syrup, and almond milk until creamy.
Drop spoonfuls of peanut butter mix over the brownie batter.
Swirl it beautifully with a knife — channel your inner artist here.
Bake for 28–32 minutes until set but still gooey in the center.
Cool completely before cutting, or risk a chocolatey mess (still delicious, though).
