Grain-free, Gluten-Free, Paleo
Preheat oven to 325°F. Lightly grease and line the baking pan with parchment paper, allowing overhang for handles.
Pour about two inches of water in a medium saucepan and bring to a simmer. In a medium heatproof bowl that can rest on top of the saucepan, add the coconut oil, coconut sugar, and cocoa powder. Place the bowl over the saucepan and stir mixture with a spatula until melted and combined. Remove from heat and allow to rest for 2 minutes, or until mixture is warm and not hot. Add the eggs and the vanilla and stir quickly until combined. Add the almond flour and salt and stir vigorously for about 40 seconds.
Pour the mixture into the prepared baking pan and spread evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted comes out clean yet moist. Do not overbake. Cool completely and cut into 2" squares.