Line an 8-inch squre pan with parchment paper or grease very thoroughly.
In a large bowl, whisk together the coconut oil or butter, maple syrup and Amaretto. Add the eggs and beat well.
In a medium bowl, whisk the flour, cocoa or cacao powder, very finely chopped hazelnuts, baking soda and salt.
Add the dry ingredients to the wet ingredients and combine. The batter will be very thick. Fold in the chocolate chips.
Spread the batter into the prepared baking dish. Bake for 22 - 25 minutes or until a toothpick inserted in the center of the baking pan comes out almost clean. It's better to underbake it a little to prevent the brownies from becoming dry.
Meanwhile, prepare the ganache. Coarsely chop the chocolate and put in a small bowl. Heat the cream just until boiling, then pour over the chocolate. Let stand for 10 minutes without stirring to prevent it becoming grainy. Then whisk together until smooth and shiny and well incorporated.
Once brownies are completely cool, spread the ganache over top and gently spread it to the edges. Chill in the refrigerator to set completely before slicing into squares. These brownies are even better the second day as they become moister.