Coconut Flour Brownie Cake (Gluten Free)

I bought a packet of coconut flour to make low carb pancakes and then wasn't sure what do to with the rest of it, so I searched for recipes that used coconut flour. I am so happy I came across this one. A rich chocolate cake with the flavor of coconut makes this a decadent dessert. It was a tad dry and so I added a dollop of cool whip but regular whipped cream or even a scoop of vanilla ice cream would be delicious on top. 
Coconut Flour Brownie Cake
From The Nourishing Home
Printable Version
Ingredients
1 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon sea salt
3/4 cup unsalted butter
1/4 cup coconut oil
1/2 cup cocoa powder
1/2 cup chocolate chips
3 eggs
3/4 cup maple syrup 
1 cup warm filtered water
1 tablespoon vanilla
Optional: Additional chocolate chips to sprinkle on top

Directions
Preheat oven to 350 degrees. Lightly grease a 9X9 inch baking dish with coconut oil. In a small bowl combine the coconut flour, baking powder and salt. Set aside. Cut the butter into chunks then place the butter and coconut oil into a small saucepan and melt over medium head. Add the cocoa powder and chocolate chips; stir until the chocolate is melted and the mixture is well combined. Set aside to cool. 
In a large bowl or bowl of a stand mixer add the eggs, maple syrup, warm water, and vanilla. Whisk together until well combined. Then whisk in the cooled chocolate-butter mixture. Next slowly add in the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle the top with an additional 1/4 cup chocolate chips. (I also sprinkled a little more sea salt on top) 
Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely in the baking dish. When ready to serve, slice and top with a dollop of whipped cream or vanilla ice cream.