Preheat oven to 350°F. Grease a 9-inch square pan; set aside. For easy removal, put parchment paper in the pan.

Combine the melted coconut oil and cocoa, stirring to combine. Add sugar, eggs and extract and beat until smooth. Add the flour, arrowroot, baking powder and salt and mix to combine.

Spread the batter evenly in the pan and bake for 20-30 minutes or until a toothpick comes out clean. If you can possibly stand it, let it rest for 10-15 minutes before cutting into 16 squares. These store well for about 1 week (if they last that long).