Preheat oven to 325 degrees. Grease and line an 8-inch square baking pan with parchment paper. Lightly grease the parchment paper.
Place the Chocolate SunButter in a microwave-proof bowl and heat for 30-60 seconds or until just warmed and thinned out. Add the eggs and beat with a hand-held mixer until smooth. Beat in the almond flour until well combined.
Transfer the batter to the prepared baking pan and spread into an even layer. Bake for 30-40 minutes. Bake less for fudgy centers, longer for cake-like texture. Let cool and cut into squares.