Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl, add the coconut oil and chopped chocolate. Microwave in 30-second increments until the chocolate melts. Whisk into the coconut oil and let it cool slightly.
Whisk in the sugar until completely combined. Add in the eggs one at a time, then add in the cocoa powder and arrowroot powder. Whisk until a smooth batter remains.
Transfer the brownie batter into the lined pan and bake for 20-25 minutes, or until a skewer comes out clean.
Let the brownies cool in the pan completely.
In a small bowl, combine your coconut, coconut oil, and maple syrup. Spread over the brownies and refrigerate for 30 minutes, or until the coconut has set. Slice into pieces.
Notes
TO STORE: Refrigerate coconut brownies in an airtight container for up to 5 days. TO FREEZE: Freeze these two-layer brownies for up to 6 months. For the best results, freeze the sliced brownies in a single layer in an airtight container or bag. Don’t put anything heavy on the brownies not to damage the coconut topping. Thaw frozen brownies in the fridge before eating.