Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
Next, add the two eggs and process again.
Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
Place the brownies into the oven and bake for 20 minutes until they are set.
Allow brownies to cool for 15 minutes before digging in. Enjoy!