✓ Preheat the oven to 175°C / 350°F and line an 8‑inch square pan with parchment paper.

✓ Combine almond flour, cocoa powder, baking soda, and salt in a large mixing bowl and stir until uniform.

✓ Melt coconut oil, then stir in maple syrup and vanilla extract until glossy.

✓ Pour the wet mixture into the dry ingredients and fold gently until just incorporated.

✓ Transfer the batter to the prepared pan, spreading it evenly.

✓ Bake for 20‑22 minutes, or until the surface is set and a toothpick shows few moist crumbs.

✓ Remove from oven and place the pan on a cooling rack for 10 minutes.

✓ Lift the parchment paper to release the brownies onto a cutting board and cool completely for 15 minutes.

✓ Cut the brownies into 12 even squares and serve.