Preheat over to 350 degrees. Grease and almond flour 8 x 8 baking pan. Set aside.
In medium mixing bowl, add melted coconut oil, cocoa, chocolate mint and stir well.
Add sugar, salt and stir well.
In a small bowl add egg yolk and egg. Whisk egg until beaten well.
Combine egg and coffee liqueur with chocolate mixture. Stir well.
Add almond flour to chocolate batter and stir well. Then add pecans and stir well. Add to baking pan. Using a fork spread batter out to the edges until it is evenly divided.
Bake for 30-35 minutes. Do not overbake. When brownies are ready, the edge will pull away slightly. Center is set and wont jiggle is pan is shaken. Brownie starts to crackle slightly. Allow to cool completely.
Once cooled, run a knife edge along all four sides to loosen. Baking pan will yield 16 squares.
Using a knife cut line down the middle of pan. Turn and cut line down the middle of pan. This will yield 4 squares. Cut line down middle of 2 squares. Cut line down the middle of the other two squares. Turn and repeat. Plate on a pretty vintage cake plate.
Lagniappe: Prior to serving, place a dollop of whipped cream on brownie. Garnish with chocolate mint.