Preheat oven to 350 degrees. Line a 9×13” baking pan with parchment paper and set aside. In a large bowl whisk together the flour, salt, baking soda, and cocoa. In a smaller bowl mix together the honey, egg, vanilla extract, and oil. Pour the wet mixture into the flour mixture and stir together until combined. It should be a thick chocolate batter.Using a spatula that’s been spritzed with non-stick cooking spray or water, spread the batter into the parchment-lined 9×13” pan. Smooth the top of the brownies with the spatula.Heat the peanut butter enough to soften and mix in the last tbsp of honey. Spread the peanut butter and honey mixture across the top or mix in with the brownie batter.Place in the oven and bake for 12-14 minutes until the brownies have risen and formed a crispy brown crust along the sides of a the pan, and a toothpick inserted in the middle comes out with only a few crumbs.Allow to cool for at least 30-40 minutes. These brownies will be a bit gooey right out of the oven and need to “set.” Once cooled, slice the brownies with sharp, non-serrated knife. While they are delicious warm, they are also really good after being allowed to cool & set in the fridge overnight.