Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and granulated sweetener of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
Allow the brownies to cool in the pan completely, before slicing into pieces.
Notes
TO STORE: These brownies will keep at room temperature, covered, for up to 3 days. If you'd like them to keep longer, store them in the refrigerator, and they will keep for at least 2 weeks. TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.