Preheat the oven to 350°F and line an 8” x 8” square pan with parchment paper. Set aside.
In a small bowl mix together ¼ cup boiling water with the cocoa powder. Set aside.
Fill a medium pot with 1-inch of water and set a heatproof bowl on top (the water should not be able to touch the bowl). Bring the water to a simmer, then turn to low heat.
To the heatproof bowl add the chopped chocolate, water-cocoa mixture, plant-based butter & oil. Mix until completely melted.
Once chocolate is melted, turn the stovetop off. Carefully remove the heatproof bowl from the pot and set onto a towel on the counter. Allow to cool slightly, about ten minutes.
Next, mix both sugars into the chocolate mixture. Then, beat in the egg & egg yolks, along with vanilla extract.
Stir in the gluten free flour, almond flour & tapioca. Mix until flour is no longer visible, about 1 minute.
In a microwave safe bowl, melt the peanut butter for about 20 seconds until thin and soupy.
Mix half of the melted peanut butter into the chocolate mixture, until no longer visible. Save the remaining peanut butter for later.
Pour the brownie batter into the prepared pan and spread into an even layer.
Drizzle the remaining melted peanut butter over the brownie batter. Use a knife to swirl the peanut butter through the batter, creating a marbled texture.
Bake the brownie for 30-35 minutes for a super fudgy brownie or up to 45 minutes for a less fudgy brownie.
After baking, allow to cool completely and place in the fridge for up to 1 hour before slicing and serving. Enjoy!