1 cup (256 g) smooth, no-stir peanut butter
3 eggs (150 g, weighed out of shell) at room temperature
3/4 cup (164 g) packed light brown sugar
1 cup (120 g) finely ground blanched almond flour
4 ounces semi-sweet chocolate chips (optional 5th ingredient)
Preheat your oven to 325°F. Line an 8-inch square baking pan with unbleached parchment paper, making sure it overhangs the edges on all 4 sides. Set the pan aside.
In a large bowl, place the peanut butter. You can warm it in the microwave for about 1 minute to loosen it and make it easier to blend, but it’s not essential. Add the eggs and sugar, and beat with a hand mixer on high speed until as smooth and light as possible. Add the almond flour, and beat again on medium-high speed until as smooth as possible. The batter will be very sticky. Add the optional chocolate chips, reserving a few to sprinkle on top of the batter in the pan. Transfer the batter to the prepared baking pan, and spread into an even layer using a moistened offset spatula or knife. Sprinkle the reserved (optional) chocolate chips evenly over the top.
Place the baking pan in the center of the preheated oven and bake for about 30 minutes, or until the brownies are puffed and set all the way in the center. They will be firm to the touch as well. Don’t overbake or they will be dried out. Remove the pan from the oven and allow the brownies to sit at room temperature for at least 30 minutes or until no longer hot to the touch. Using the overhung parchment, lift the brownies out of the pan and place on a cutting board. Slice into 9 or 12 equal squares using a sharp knife. Wrap any leftovers tightly and store at room temperature or in the freezer.