Preheat oven to 350F. Grease a square 8x8 pan with non-stick cooking spray and line it with parchment paper. The parchment paper will make it easier for you to lift out the brownies from the pan once they are cooked.

Add 2/3 (about 60g) of the chocolate bar into a small bowl with the ¼ cup of coconut oil. Place over a pot of simmering water and stir until completely melted. You could also melt the chocolate and coconut oil in a microwave instead.

In a large bowl, mix the peanut butter, maple syrup, eggs, vanilla extract and the coconut oil and dark chocolate mixture. Mix until well combined.

Next, stir in the cacao powder, pink salt, baking soda and buckwheat flour. 

Chop the remaining 40g of dark chocolate and fold into the brownie batter.

Spread into the prepared baking pan.

Bake for 10-12 minutes or until a toothpick inserted into the center comes out with very moist crumbs on it but not raw wet batter.

Let cool in the pan for about 10 minutes.

Using the parchment paper, transfer the brownies onto a cooling rack and let cool completely. 

Slice into squares, store in an airtight container and place in the fridge. These brownies are meant to be served cold, as the texture will become almost fudge-like and they will hold together much better.

Enjoy!