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First make the PB chips
Line a mini loaf pan with parchment paper.
In a medium sized bowl, stir together the peanut butter and powdered erythritol (it should be thick and fudgy, like PB cookie dough or a truffle mixture... check out the GIF below this recipe box which shows the recipe-making process).
Press the mixture into the loaf pan.
Place a small sheet of parchment on top of the mixture and flatten out the surface. Place the pan in the freezer for 1 hour.
Transfer the mixture out of the pan and slice into desired size with a sharp knife.
Store the chips in an airtight container in the freezer.
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Preheat the oven to 350 degrees Fahrenheit, spray a 9 brownie pan with cooking spray, and line with parchment paper one way for easy removal later.
In a medium sized bowl, whisk together the peanut flour, erythritol, cocoa powder, baking powder and salt.
In a large stand mixer bowl with beater attachment, add the applesauce, egg, almond milk, stevia extract and vanilla. Mix on medium-low speed until combined.
Turn off the mixer and dump in the dry ingredients. Mix on low speed until fully incorporated, then scrape down the sides of the bowl. Increase the mixer speed to high to get rid of any clumps. Once the mixture is smooth, gently fold in the peanut butter chips by hand.
Pour the batter into the prepared pan. Bake for 38 minutes, or until the center springs back when tapped (if you want a more set brownie and less fudgy texture, bake for 5 extra minutes). Let cool in the pan, then slice and serve
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