Step 1: Preheat oven to 350°F. Line an 8 x 8″ pan with parchment paper, greasing the pan with a bit of coconut oil so the parchment paper sticks. Leave a couple inches overhang on two sides.
Step 2: In a medium-size saucepan on very low heat, gently melt chocolate with coconut oil and salt till completely smooth and silky. Take off the stove and let cool for at least 5 minutes.
Step 3: To a large bowl, add eggs, granulated sugar, light brown sugar, and vanilla. Beat with an electric mixer on medium speed till there is just a little grainy-ness from the sugar left and the mixture has doubled in size, about 3 mins. Add the melted chocolate and beat till incorporated. Sift cornstarch (or arrowroot powder) and cocoa powder into the batter and beat till it is nice and thick, about 1 minute, making sure to scrape down the sides. In a small bowl, mix peanut butter with agave and set aside.
Step 4: Pour the chocolate batter into the baking pan and dollop with heaped teaspoons of the peanut butter mixture. Use a butter knife to swirl the peanut butter through the batter.
Step 5: Pop brownies in the oven for 25 to 30 minutes, till a toothpick comes out with a few fudgy crumbs and the centre is just set. Don’t overbake! You want them dense and soft with a crackly top. Sprinkle with flaky salt when out and let them cool in the pan before removing. I cut these into 16 squares. These can be kept in an airtight container for 2-3 days or in the fridge for a week. They’re to die for.
I make these brownies with semi-sweet chocolate, but you can also try bittersweet chocolate as per the original recipe. if you prefer them less sweet this may be a good option.
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