Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Add the ghee and chocolate bar to a small saucepan and heat over medium-low. Stir occasionally until mixture has melted. Immediately remove from heat and set aside to cool. Once cool, stir in the pure vanilla extract.

While the chocolate mixture is cooling, prepare the rest of the recipe. Add the eggs to a stand mixer fitted with the paddle attachment and beat until very frothy. Note: you may also use a mixing bowl and hand mixer.

In a bowl, stir together the almond flour, cacao powder, monk fruit sweetener, ground cinnamon, baking powder, and sea salt.

Pour the chocolate mixture into the mixer with the beaten eggs and beat until a creamy, thick pudding-like mixture results.

Beat in the flour mixture until well-incorporated and a thick brownie batter is formed.

Transfer brownie batter to the lined loaf pan and bake on the center rack of the preheated oven 18 to 30 minutes, until the center has puffed up and is showing small cracks. Note: the brownies will not appear “done” after 18 to 20 minutes, but rest assured, they are!

Allow brownies to cool at least 30 minutes before slicing and serving.