When you?re, like, four years old, your first favorite dessert flavor is bound to

be chocolate and peanut butter. And when you?re forty…not much changes. In between you might want to toy around with other favorites (matcha" chai"), but come now, you will always come back to your first. These brownies are deep and rich and have a satisfying, addictive peanut butter swirl that looks as neato as it tastes. What’s more, today is National Brownie Day! And I know it’s late, but go ahead and make a batch anyway.

Notes

If you want to make these gluten-free, use about 1/4 cup more of your favorite gluten-free flour mix. My favorite brand is Pamela?s.

Ingredients

FOR THE PEANUT BUTTER SWIRL:
1?2 cup creamy natural peanut butter
1?3 cup powdered sugar, sifted 1 tablespoon refined coconut oil,melted
1?2 teaspoon pure vanilla extract
Pinch salt

FOR THE BROWNIES:
3 ounces semisweet chocolate chips
1?4 cup refined coconut oil
1?3 cup unsweetened almond milk (or your favorite nondairy milk), at room temperature
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
2?3 cup granulated sugar
3?4 cup plus 2 tablespoons all-purpose flour
3 tablespoons Dutch-process cocoa powder
1?2 teaspoon baking powder
1?8 teaspoon salt

Directions

MAKE THE PEANUT BUTTER SWIRL:
In a mixing bowl, stir together all the ingredients until smooth. Set aside.

MAKE THE BROWNIES: Preheat the oven to 350°F. Line an 8-inch square metal pan with aluminum fo...