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Line an 8 or 9 inch baking pan with parchment paper (you can use a round or square pan) and set aside. Preheat oven to 350 degrees.
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In a heavy saucepan over medium-low heat, melt coconut oil and chocolate until smooth, stirring frequently. Add maple syrup and coconut sugar and continue to stir occasionally until coconut sugar has melted, about 5 minutes.
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In a mixing bowl, beat eggs and vanilla with a hand mixer for one minute. Add cocoa powder and salt and beat one minute more.
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While still mixing with the mixer or using a whisk by hand, slowly drizzle the hot chocolate and sugar mixture into the egg mixture. SLOWLY. Once all chocolate/sugar has been incorporated, mix for one more minute.
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Pour chocolate mixture into prepared pan. Sprinkle with topping, if using. Bake for 22-25 minutes, until just set in the center (very slight jiggle).
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Remove pan to a cooling rack and allow to cool before cutting.