Instructions

• Preheat the oven to 350°F (175°C). Line a 9" x 5" loaf pan with parchment paper, leaving some overhang for easy removal.
• Place 10 Tbsp ghee and 1 (2-oz) baker's chocolate bar (or dark chocolate) in a small saucepan. Heat over medium-low, stirring occasionally, until fully melted and smooth. Remove from heat and set aside to cool until no longer hot.
• Once the chocolate mixture has cooled, stir in 1 tsp pure vanilla extract.
• While the chocolate is cooling, add 3 large eggs (at room temperature) to a stand mixer fitted with the paddle attachment or to a mixing bowl if using a hand mixer. Beat the eggs until very frothy.
• In a separate bowl, stir together 1/2 cup super fine almond flour, 5 Tbsp raw cacao powder (or unsweetened cocoa powder), 3/4 cup monk fruit sweetener, 1 tsp ground cinnamon, 1/2 tsp baking powder, and 1/2 tsp sea salt until evenly combined.
• Pour the cooled chocolate–ghee–vanilla mixture into the beaten eggs and beat until the mixture is creamy and thick (pudding-like).
• Add the dry almond flour mixture to the chocolate–egg mixture and beat until fully incorporated and a thick brownie batter forms. If using, fold in 1/2 cup sugar-free chocolate chips by hand.
• Transfer the batter to the prepared loaf pan, spreading it into an even layer. Bake on the center rack for 18 to 30 minutes, checking at 18 minutes. The brownies are done when the center has puffed and the top shows small cracks; they may still look fudgy.
• Remove the pan from the oven and allow the brownies to cool in the pan for at least 30 minutes. Use the parchment overhang to lift the brownies from the pan, then slice and serve.