Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper.
In microwave safe bowl, melt chocolate and coconut oil in 30 second increments, stirring between until smooth and glossy.
In a measuring cup whisk together chia seeds and water and let sit for 5 minutes. (You can also use flaxseed meal with same ratio)
In food processor, pulse oats for about 3 minutes or until it makes finely ground oat flour. Add sugar, cocoa powder, baking powder, instant espresso and salt and pulse for about 30 seconds until everything is combined.
Add melted chocolate, chia seed eggs and vanilla extract and puree for about 3 minutes – scraping down sides as needed. You want it smooth. If batter appears to thick, add 1 tablespoon of water at a time and pulse. It should be slightly less thick than a frosting, but not runny at all. Fold in the additional chocolate chips.
Pour the batter in to the baking pan and make sure it's evenly distributed.
Measure out peanut butter in a mixing cup and stir in powdered sugar.
To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Do not go crazy on this however. Sprinkle top with a few more chocolate chips or shaved chocolate if you'd like.
Bake for 20-25 minutes or until the edges are set and the center is slightly underdone. Remove from oven and let cool for at least 30 minutes before slicing.