Preheat the oven to 325 degrees F (165 degrees C). Grease a tin brownie pan with melted coconut oil. (I used a 9.5 inch round pan, because that was all I could find. This resulted in thinner brownies which cooked very quickly. If you use an 8x8 inch pan, make sure to cook them for longer).
Combine the maple syrup, honey and melted coconut oil in a bowl and mix with a fork. Microwave the mixture for 30 seconds and then mix with a whisk until the mixture thickens a bit. Add chocolate chips to the bowl and put it into the microwave for 30 seconds. Mix and reheat for another 30 seconds if needed. Make sure to mix everything together until a thick chocolate mixture forms. Add the eggs and vanilla to the bowl and whisk.
In a separate bowl, combine the almond flour, baking soda and salt.
Stir the dry ingredients into the chocolate mixture.
Spread evenly into the greased pan.
Bake for 15-18 minutes if using a 9.5 inch round pan. (The brownies in the photos were cooked for 18 minutes, and I would be tempted to cook them a bit less, but that may be just me). Bake for longer if using an an 8 x 8. Do not overbake! Especially if you want them extra fudgy.