Flourless Double-Chocolate Brownies

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.

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.