Preparation Steps

• Line a 13x9 inch sheet pan with parchment paper.
• In a medium bowl, whisk together the peanut butter, maple syrup, oil and vanilla. Add in the sifted cacao powder, almond flour, mini chips and salt and mix to combine. Transfer the dough to your prepped pan and spread out evenly with your hands, to form a rectangular shape that's about 0.5 inch thick.
• Melt your chocolate chips and coconut oil in a small pot over low heat. Pour this ganache onto the brownie rectangle. Using a small rubber spatula, spread out the ganache evenly. Transfer this pan to your freezer for about 40 minutes to set.
• Remove the pan from the freezer and slice into 16 squares. Store leftovers in an airtight container in your freezer.