Preheat oven to 350.
Line 8x8 baking dish with parchment paper (oil dish first so paper sticks). Don’t skip, these brownies are sticky.
In a medium bowl, whisk together the flour, cacao, baking powder, coconut sugar, and salt.
In another bowl, whisk together the eggs, milk, peanut butter, and vanilla. It’s ok if there are still some clumps of peanut butter, they melt nicely into the brownies! pour liquid mixture into the bowl with the dry ingredients and mix gently until incorporated.
Fold in 1/4 cup of the chocolate chips.
Pour batter into the baking dish and use spatula to make sure it’s even.
Drizzle extra peanut butter on top and use a knife to make a swirl!
Add remaining chocolate chips and bake 20-23 minutes.
Mine always come out perfect at about 22 minutes.
Let cool before slicing into 12 squares.
Store in the refrigerator for up to 4 days!