In a large bowl, mix together, peanut butter, maple syrup, eggs and baking soda until smooth and well combined. Fold in chocolate chips, reserving a tablespoon or two for sprinkling on top.
Pour batter into a 9-inch greased skillet and smooth the top. Sprinkle a few chocolate chips on top. Bake for 18-24 minutes, or until edges turn slightly golden brown. Remove from oven and allow to cool before cutting into slices.
Best served with ice cream or a drizzle of extra peanut butter on top and a little sea salt (Trust me, it's good!).
Recipe Notes
*This recipe is best when an all natural peanut butter is used (only peanuts + salt). If your peanut butter doesn't contain salt, I would recommend adding 1/4 teaspoon to the recipe.
Feel free to bake this in a 9x9 inch pan or a 9x13 inch pan if you don't have a skillet. You may need to reduce baking time for a 9x13 inch pan.
To make vegan: substitute two flax eggs for the eggs in the recipe. Also be sure to use dairy free/vegan chocolate.
This recipe is also really lovely if you use dark chocolate chunks from your favorite dark chocolate bar. You'll need approximately 6 oz.
To make paleo: you can make this paleo by using cashew or almond butter and paleo-friendly chocolate.