Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the honey. This should cause the mixture to slightly thicken. Add in the eggs and vanilla and mix well.
Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes.
Let fully cool before topping with cookie dough.
In a medium bowl, combined almond flour, coconut flour, maple sugar, salt, and baking soda. Mix well. Add in the ghee, maple syrup, and vanilla and mix until dough forms. Mix in the chocolate chips. Spread evenly over the cooled brownies.
Store brownies covered in the fridge to keep fresh.
*You can use coconut sugar, but the cookie dough will be a little darker in color.
**Use butter flavored coconut oil for dairy free