1. Preheat oven to 350 F. Grease an 8 x 8 in baking dish and set aside. You can use cooking spray too. 

2. In a large mixing bowl using a hand held mixer or a stand mixer, combine eggs and sugar. Beat for about 3 to 4 minutes until light and fluffy. The mixture should double in size. When finished, add in the one teaspoon vanilla extract. Mix to combine.

3. While that is mixing up, using a heat proof microwave bowl, add the chocolate and coconut oil. Heat in microwave on 20 second increments. Each time, take out and stir with a rubber spatula. When mostly melted, stir until the mixture is shiny and combined. Set aside to cool just a little. 

4. Now, while the chocolate mixture is cooling, in a separate mixing bowl, add the dry ingredients. Almond flour, cocoa powder, salt. Using a wire whisk, mix until combined and there are no lumps left behind.

5. Time to combine the melted chocolate with the egg mixture. Stir the melted chocolate once more and drizzle into the egg mixture on a low speed. Stop and scrape down the sides if needed. Use the rubber spatula to do this. When all is combined, add the dry mixture into the wet. Use the rubber spatula to fold together. You want to make sure there are no clumps of dry. Dig down to the bottom of the bowl to incorporate all the dry into the wet. When this is done, add in the chocolate chunks. Mix gently to combine.

6. Pour batter into prepared baking pan and smooth out with the rubber spatula. Bake for about 16 to 22 minutes. Check after 16 minutes. Test with a toothpick. Should have slightly gooey, moist crumbs. (Not wet). Let cool on a wire rack for about 25 minutes. Then, slice up and enjoy the fudgy deliciousness!