Preheat the oven to 350 degrees.
Lightly grease or place parchment paper in a 8X8 baking pan.
Prepare flax eggs by combining flaxseed meal and water in the bowl of the food processor. Pulse a couple of times and then let rest for a few minutes.
Add remaining ingredients through baking soda and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Can add in chocolate chips now or sprinkle on after putting batter in the pan (see number 9) .
Pour batter in the baking dish, spread evenly.
Then add drops of peanut butter in the mixture and swirl around with a toothpick.
Then sprinkle the top with chocolate chips! (see number 6).
Bake for about 30-35 minutes.
You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
Remove from the oven and let cool for 30 min before serving. They will be tender, so let set or put in the freezer to stiffen up a bit. These are supposed to be very fudgy! Store in an airtight container for up to a few days.
