Grease an 8-inch square baking dish thoroughly or line with parchment paper (this guarantees that it won't stick and makes for easy clean-up)
In a large bowl, whisk together the coconut oil and maple syrup. Add the eggs and beat together.
In a separate medium bowl, mix the flour, cacao or cocoa powder, baking soda and salt.
Add the wet ingredients to the dry ingredients and mix. The batter will be thick.
Fold in the nuts and chocolate chips.
Spread the batter evenly into the prepared baking dish. Bake for 25 minutes or until toothpick inserted comes out clean.
Meanwhile, prepare the ganache. Heat chocolate and coconut oil or butter over, not in, boiling water until melted. Remove from heat and let cool at room temperature or refrigerate until just slightly thickened.
Once brownies are completely cool, pour the ganache over top and gently spread it to the edges. Chill in the refrigerator to set completely before slicing into squares. Sprinkle with flaky sea salt or other suggested toppings just before the ganache sets up completely. Store in the refrigerator, as the coconut oil in the ganache may become soft at room temperature.