Preheat the oven to 375°F, and grease well the bottom and sides of two 4-ounce ramekins with coconut oil. Cut a piece of parchment paper and place it in the bottom of each ramekin.
Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove it from the heat and stir in the coconut oil and coconut milk until smooth.
In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.
Divide the batter evenly among the prepared ramekins, and place them in a deep baking dish. Then fill the dish with hot water halfway over the ramekins.
Bake for 17 minutes or until the edges look firm but the center is softer. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.
- Double or triple the amount of ingredients to adjust the recipe to make as many as you like.- In place of the semisweet chocolate chips, you can use a 100% dark chocolate bar and add any sweeter of your preference to taste. Taste your batter and adjust the amount as needed.- Store any leftovers in the fridge and allow them to come to room temperature so they have a soft consistency again. Right out of the fridge they have a fudge-like texture which is also great!- Lining the ramekins with parchment paper makes removing the brownie much easier.- I'm using 4-ounce ramekins in this recipe and they measure approximately 3-1/2 by 1-1/2 inches.