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 and mix well.
Add in the cacao powder, coconut flour, salt and peppermint extract. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes.
Once brownies are baked, make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add 3 tablespoons to a small bowl and add in the maple syrup, and water and peppermint. Drizzle over the brownies.
These are best stored covered in the fridge up to a week.
*To make vegan, use 2 flax eggs in place of the eggs and maple syrup in place of the honey