Place the dough ingredients in a blender or food processor and blend on high until combined. Leave it running for a minute or so, until part of it starts to become creamy. There will still be texture left, which you want so that it will hold together.
Spread the batter into a parchment lined square baking dish. Flatten out the dough until it is 1" (2.5 cm) thick.
Melt the coconut oil over low heat. Turn off the heat and whisk in the remaining frosting ingredients. Spread evenly across the brownies.
Refrigerate just until cool then sprinkle with the salt. Chill 1-2 hours until set. Cut into 12 pieces (or 24 for smaller brownies). Store in the refrigerator until ready to eat.
Serving size: 1 brownie, or 1/12 of the pan