Lightly grease an 8" x 8" square baking dish with non-stick spray.
In a small heavy saucepan over medium-low heat, combine the coconut oil and cocoa powder, stir for 3 to 5 minutes, until the coconut oil melts. Remove the mixture from the heat and stir until smooth.
Place the cashew butter in the top of a double boiler set over simmering water, and cook, stirring, until it is melted and smooth, about 2 minutes. If you do not have a double boiler, you can create your own by setting a large stainless or glass bowl over a saucepan with simmering water.
In a large bowl, combine the eggs, honey, and vanilla extract.
Add the coconut oil-cocoa mixture and beat until smooth. Stir in the coconut flour and salt until just combined.
Spoon the mixture into the prepared baking dish and spread evenly.
Drizzle the cashew butter over the chocolate batter and swirl it into the batter with a knife.
Bake the brownies for 30 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
Cool the brownies completely before cutting them into squares and serving.
Store the brownies in an airtight container at room temperature for up to five days (not that they will last that long).
This recipe came from Gluten-Free Recipes in 30 minutes. Not all of the recipes in this book are Paleo friendly, but you can certainly make substitutes, like I did with the cashew butter for the peanut butter.
I feel everyone should have a double boiler. This was the first of the cooking utensils I bought when I started setting up my kitchen.