Preheat your oven to 350 degrees and place the coconut flakes on a small baking sheet. Place into the oven until lightly golden brown, about 3-6 minutes. Watch closely, because they burn FAST.
In a large bowl, beat together the coconut sugar and oil until the sugar is moistened. Add in the egg and vanilla and beat until well mixed.
Add in the almond flour, cocoa, baking powder, baking soda and salt and stir until well mixed, and a thick batter forms. Finally, stir in the dark chocolate and 2 Tbsp of the coconut flakes. Spread the batter into a greased 6 inch cast-iron skillet.
Melt the almond butter for a few seconds, until nice and running. Drizzle it over the top of the brownie and use a sharp knife to swirl around. Sprinkle the remaining coconut flakes over top.
Bake until the edges are set and a toothpick inserted in the center comes out clean, about 20-22 minutes.
Let stand for 5 minutes and then DEVOUR right out of the skillet!
*PLEASE weigh your flour, as it's the best way to ensure results with gluten free baking.