Preheat the oven to 325, and line a 9×5″ bread loaf pan with parchment paper, leaving extra on the ends so that you can easily lift out your brownies when they’re done.
In a medium bowl, combine the cocoa powder, almond butter, maple syrup and coconut oil. Stir well, and then microwave on HIGH for 30 seconds.
Remove from the microwave and stir to blend well.
Add the flour, baking soda and salt, and stir for about 50 strokes to blend very well. (If you’re using gluten free flour, you don’t have to stir this much. Just stir until well-mixed).
Pour the mixture into the pan, and top with the chopped chocolate bar.
Bake for 30 minutes.
Remove from the oven, let cool completely, and then chill in the fridge for best results. They cut the most evenly if they’re well-chilled. You could dig in right away, though they will be slightly messy.