Pre-heat the oven to 175C/350F
Add the coconut oil, maple syrup and vanilla extract to a medium sized bowl, stirring to combine. Then, add the eggs, mixing well to combine.
Add the almond meal, cacao powder, baking powder and salt to a large mixing bowl, mixing well to combined
Then combine the wet mixture with the dry mixture, stirring well to combine. Fold the macadamias into the mixture.
Pour the brownie batter into a lined square baking pan (approximately 20cm x 20cm) and place in the oven for approximately 25 - 30 minutes.
Remove from oven and let cool for 10 - 20 minutes in the tin and a further 15 minutes on a cooling rack. Slice into squares and keep stored in the fridge for up to 4-5 days.