Prepare your 9x13 by lining it with foil and spraying it with cooking spray. Preheat oven to 325 degrees.
In a large bowl, combine the nut butter, ghee or oil, sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Stir until combined. Stir in 1/2 cup of the chocolate chips.
Spread batter into prepared pan, spreading it out evenly. Sprinkle remaining chocolate chips on top.
Bake in oven for 5 minutes. Remove from oven and run a knife through the batter, forming a marble pattern and spreading the chocolate throughout. Bake another 30 minutes, or until lightly browned and cooked through.
**I try to minimize my children's sugar intake, even Paleo sugars. This recipe works with just 1 cup coconut sugar. However, if I am taking these somewhere or sharing them with those who eat more of the standard American diet, I will often use the full 1 1/2 cups of sugar.
We love these with peanut butter, but they also work with other nut butters or sun-butter for a nut-free option!