Chop the 100% dark chocolate into small pieces. Add the chocolate to a bowl along with the coconut oil, and melted slowly over simmering water (double boiler).
While the chocolate is melting, mix in a large bowl using a spatula the egg, maple syrup and coconut sugar. Pour the melted chocolate slowly into the bowl, stirring while you pour until the ingredients are well combined.
Add the salt and flour, and mix to combine. Stir into the batter the 70% dark chocolate pieces if desired.
Spread the batter evenly in the prepared pan, and bake for 20 minutes or until a stick inserted into the center comes out clean.
Remove brownie from the pan and cut into pieces. Store in an airtight container in a cool, dark place like your pantry or in the fridge. Makes 6 to 8 squares.
Substitutions:Pumpkin flour: use blanched almond flourCoconut oil: use butter or gheeEgg: use flax or chia and water (1 tablespoon of ground flax or chia seeds soaked in 3 tablespoons of water). Unflavored gelatin powder dissolved in water may also work (1 tablespoon of gelatin dissolved in 3 tablespoons of water). This is a general rule for substituting the egg, and the texture will be different so keep this in mind. Please comment below to let me know how it goes if you try this.Coconut Sugar/maple syrup: use stevia and (or) xylitol/erythritol for Keto. These substitutes don't bake the same and give your brownies a different texture and taste (read my post above). Honey may also be used in place of maple syrup.The baking pan I'm using in the video above is ceramic and if you use a glass, porcelain, or metal pan the baking time may be different but it should be close to 20 minutes, and you can test for donees by using the stick trick.P.S. Nutrition facts calculated with the 70% dark chocolate.