• Preheat your oven to 350 degrees Fahrenheit. Line a baking dish (6x6/8x8 square or a small rectangular pan) with parchment paper.
• In a large bowl, beat together 3 eggs. Add coconut sugar and melted ghee. Once mixed, add peanut butter. If your peanut butter is too thick, melt it just slightly or beat it into the batter really well.
• In a separate bowl, mix cacao, baking soda, and salt. If the cacao is too clumpy, use a sifter when adding it to the other bowl.
• Combine the dry ingredients with the wet ingredients. Add about half of the chocolate chips/crushed chocolate bar to the batter, and save the other half for the topping.
• Add the batter to the lined dish. The batter will be very thick. This is good! The eggs will expand when combined with the other ingredients. Spray a rubber spatula or spoon with some non-stick cooking spray to spread it evenly.
• Gently bang your pan on the counter a few times to even out the batter. Add the remaining 20g of crushed dark chocolate/chocolate chips to the top of the batter (optional).

for cakier brownies:

• Bake for 15-20 minutes or until a toothpick comes out clean, or the brownies easily separate from parchment paper.
• Top with flakey sea salt, more chocolate, or whatever your heart desires! Enjoy :)

for fudgey brownies:

• Bake for about 12-15 minutes or until done to your likeness. Let the brownies cool completely so the brownies fully set. They won't seem done if you don't let them cool for long enough :)
• Top with flakey sea salt, more chocolate, or whatever your heart desires! Enjoy :)