Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment paper, leaving an inch hanging over the side to easily remove the brownies.
Melt the chocolate and coconut oil together in the microwave at 30-second intervals, stirring in between until smooth. Set it aside to cool a bit.
In the meantime, beat together the eggs, egg yolk, and honey. Stir in the chocolate and oil mixture.
Mix in the remaining ingredients until batter is smooth and no cocoa powder clumps remain.
Pour batter into prepared pan and bake for 23-25 minutes, checking with a toothpick for doneness.
Let cool before slicing. Store wrapped tightly at room temperature for up to 5 days.
Notes
TO MAKE EXTRA DENSE: omit the baking soda. TO MAKE CHEWIER: use only 2 eggs and no extra egg yolk. FOR MORE INTENSE CHOCOLATE: increase the melted chocolate up to 7 oz total.
Recipe by Lenses and Lentils at https://lensesandlentils.com/flourless-mocha-brownies/