Preheat the oven to 300 °F. Prepare a 9x9 inch baking pan.
In a large microwave safe bowl, melt the coconut oil and chocolate in the microwave in 30 second increments until nearly melted, add the maple syrup and stir until smooth.
Sprinkle the coconut flour, baking soda and salt over the mixture and stir until well combined. Add one egg at a time and stir until smooth.
Once all of the ingredients have been added, pour the batter into the baking pan and smooth with a spatula.
Bake for 20-25 minutes until center just appears set. Remove to a wire rack and let cool completely before cutting into bars.
Notes
I usually use a combination of half unsweetened and half semi-sweet baking chocolate. You can use all unsweetened for a very deep chocolate flavor and all semi-sweet for a sweeter brownie.LeftoversStore in an airtight container at room temperature for up to 4 days or freeze for up 3 months.