Preheat oven to 325 F. Line an 8x8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, heat 1/2 cup of the chopped chocolate, almond butter and coconut oil over a double-boiler on the stove or in the microwave in 20-second increments, until chocolate is just melted and smooth (stir well in between - do not overheat).
Whisk in sweeteners, vanilla and salt. Add the eggs one by one and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in remaining 1/4 cup chopped chocolate. The batter will be thick.
Spread batter into prepared pan and smooth with an offset spatula.
Bake in preheated oven for 23-27 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.
Top with pinch of sea salt, if desired.
Amount Per Serving (1 g)
Calories 144Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Total Carbohydrates 6g2%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.