• Preheat the oven to 350 F / 180 C. Line a 28 x 19 x 3.5 cm baking tray with greaseproof paper.

Brownie Batter

• Put the Lakanto Classic sweetener in a high speed blender and blitz until powdered. Then, add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
• Add the wet ingredients to the dry and stir together using a fork or spatula. Last, stir in the chocolate chips.

Peanut Butter Batter

• Place all the ingredients in a bowl. Stir together with a fork or spoon.

Assembly

• Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
• Spoon the peanut butter batter (save about 4 tablespoon again) into the gaps and gently shake / smooth the pan to self level.
• Add the 4 tablespoon of reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
• Swirl the batters together using a toothpick. Don’t be tempted to over-swirl. Last, add ¼ cup of sugar free chocolate chips to the top and press in gently.
• Bake in the centre of the oven for about 25 minutes until the edges are cooked but the centre has a slight softness.