Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.

In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.

In a large mixing bowl, stir together the melted coconut oil or butter, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.

Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!

Bake for 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.

Let cool completely, about 1 hour at room temperature and then chill for another hour. Cut into 16 brownies.

Make the ganache. Put the chopped chocolate in a heatproof bowl. Place the heavy cream in a small saucepan over medium heat. Heat until it's hot and steamy but not bubbly. Do not let it boil!

Pour the hot cream over the chocolate. Let it sit for 10 minutes. Do not cover. After 10 minutes, stir until the chocolate is smooth.

Meanwhile, melt the white chocolate in a microwave-safe bowl at half power in 30 second increments, stirring after every 30 seconds. Or melt in a small saucepan over low heat.

You have to decorate the brownies one by one. Spread the semi-sweet chocolate on a brownie or dip the brownie into the chocolate.

Transfer the melted white chocolate to a piping bag fitted with Wilton Tip 2 or something similar. Starting from the center and working towards the edge of the brownie, pipe the white chocolate over the glaze in a spiral.

Use a toothpick to drag the white chocolate from the center of the spiral to the edge of the brownie. Do this multiple times in order to create a spiderweb.

Clean the tip of the toothpick between each brownie.

Let the chocolate firm up, cover, and refrigerate for up to 5 days. They freeze great for up to 3 months.