Yes, this is yet another altered recipe courtesy of Daniel Walker and her cook book Against All Grain.
Preheat oven to 325°F.
Lightly grease a 9-by-13 inch baking pan with butter.
Place the butter and chocolate in a small bowl over a pot of simmering water and whisk until melted and smooth. Do not boil. Set aside.
Place the eggs and honey in the bowl of a stand mixer and beat on medium. Add the coconut flour, cacao powder, vanilla, baking soda, and salt. Beat on low until incorporated, then on high until smooth.
Add the melted chocolate mixture and beat on medium until batter thickens, 15-30 seconds. Stir in the chocolate chips and pecans by hand.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Try not to eat the entire pan at one time. :)
