Flourless Double-Chocolate Brownies

Ingredients

For 16 servings

• •2 large eggs
• •1 tasse almond butter
• •0.3333333333333333 tasse dark or very dark pure maple syrup
• •0.3333333333333333 tasse unsweetened cocoa powder
• •0.25 tasse ghee, melted, or extra-virgin olive oil
• •2 c. à café vanilla extract
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •0.25 c. à café baking soda
• •3 oz bittersweet chocolate (at least 70% cacao), chopped

Method

1. 1.Preheat oven to 325°. Line an 8x8" baking pan or dish with 2 overlapping sheets of parchment paper, leaving overhang on 2 sides. Whisk 2 large eggs, 1 cup almond butter, ⅓ cup dark or very dark pure maple syrup, ⅓ cup unsweetened cocoa powder, ¼ cup ghee, melted, or extra-virgin olive oil, 2 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. baking soda, and ¼ cup water in a large bowl until combined. Fold in 3 oz. bittersweet chocolate (at least 70% cacao), chopped, with a rubber spatula until evenly incorporated. Scrape batter into prepared pan and smooth top.
2. 2.Bake brownies until top is puffed and a tester inserted into the center comes out with a few moist crumbs attached, 22–25 minutes (it will be closer to 25 minutes if using a glass). Let brownie cool (it will deflate a little). Using parchment paper, lift out brownie from pan and transfer to a cutting board. Cut into 16 squares. Do Ahead: Brownie can be baked 3 days ahead. Let cool; store tightly wrapped at room temperature.