Preheat oven to 350 degrees and grease 8x8 baking pan with coconut oil.

To a small stainless steel or glass bowl, add Baker's chocolate bar and coconut oil. Using the double boiler method with a small pot over medium-low heat, melt and combine chocolate and coconut oil, whisking occasionally. Once chocolate has melted, reduce heat to low, add 1/2 cup (96g) monk fruit sweetener, and wait for sweetener to dissolve, whisking often (Be patient! This can take upwards of 15 minutes). Set aside to cool slightly.

Separate egg yolks from egg whites into two large mixing bowls. Using an electric mixer, mix egg whites on high-speed until stiff peaks form. To mixed egg whites, add 1/4 cup (48g) monk fruit sweetener and electric mix on low until well-combined and egg whites become glossy.

Rinse off beaters from electric mixer then mix egg yolks and remaining 1/2 cup (96g) golden monk fruit sweetener on high-speed. To bowl of egg yolks, add melted chocolate mixture, cocoa powder, espresso powder,  vanilla extract, and salt and electric mix again on high-speed.

Slowly, in small batches, pour mixed egg whites into bowl of chocolate mixture and gently fold together using a rubber spatula until thoroughly combined. Transfer mixture to prepared baking pan.

Bake brownies until toothpick can be poked in and comes out clean, about 35-40 minutes. Remove from oven and allow to cool before slicing and serving.