Prepare a 8" by 8" square baking pan by lining it with parchment paper. Leave some overhang so it will be easier to lift out after baking.
In a medium microwave-safe bowl, add the dark chocolate, coconut oil and heat for 30 seconds, until everything is melted and smooth. Add in the vanilla extract.
In a large bowl, beat together the eggs and maple syrup. Add in the chocolate mixture from above and combine.
[If you don't have ground almond flour, it's easy to make your own. Place the whole almonds into a food processor and pulse intermittently until the texture of fine sand.]
Sift in the ground up almond flour, cocoa powder, baking soda, and salt. Use a spatula to fold the dry mixture together with the wet ingredients.
Pour the batter into the prepared baking pan.
Use a spoon to dollop the Coconut Peanut Butter on top of the batter in various areas and use a sharp knife to cut through the batter with a swirling motion. Sprinkle some shredded unsweetened coconut on top if you wish.
Bake the brownies for 30-35 minutes at 350°F/177°C, or until a toothpick inserted comes out clean or with just the slightest bit of crumbs sticking to it.
Let cool completely before slicing.
Can be individually wrapped and frozen for up to 2 months.
Note: can be made gluten-free by eliminating the all-purpose flour and using just almond flour in its place.