Preheat the oven to 350°F (177°C). Line a square 8x8 inch metal baking pan with parchment paper.
Place the coconut oil, chocolate, and almond butter in a medium microwave-safe bowl. Microwave on high heat in 30-second increments until melted and smooth, stirring between each. Allow it to cool slightly.
8 ounces dairy-free dark chocolate, 1/2 cup refined coconut oil, 1/2 cup creamy almond butter
While it’s cooling, add the eggs and sugar to a large bowl or to the bowl of a stand mixer. Beat them together on high heat for 3 minutes until it’s lighter and ribbon-thick. It won’t be really light because the coconut sugar is dark. Beat in the vanilla extract.
3 large eggs + 1 egg yolk, 1 1/4 cups coconut sugar, 1 teaspoon vanilla extract
Using a rubber spatula, gently stir in the cooled oil and chocolate mixture. Fold in the cocoa powder, coconut flour, and kosher salt until just combined and no lumps remain. The batter will be thick.
1/3 cup cocoa powder, 2 Tablespoons coconut flour, 1/2 teaspoon kosher salt
Transfer the brownie batter to the prepared baking pan. Bake in the preheated oven for 28-32 minutes. Do not overbake. A toothpick inserted in the center should come out with a little batter still on the stick. They’ll continue to bake slightly as they cool. Let them cool completely to room temperature before slicing.