Combine the semi-sweet chocolate chips and the 1 tablespoon of coconut oil in a small dish or ramekin. Microwave for 30 seconds, then stir. If the chocolate is not smooth, microwave in 10 second intervals, stirring in between, until the mixture is combined and smooth. Set aside.
In a small bowl, mix together all the ingredients dry ingredients and whisk to combine. Melt the 1/3 cup of coconut oil and add it to the dry ingredients along with the water, cream and vanilla extract. Fold the melted chocolate mixture into the batter.
Divide the batter between two ramekins.
Microwave one of the ramekins on high for 45-60 seconds. (Microwaves vary, so start with 45 seconds and add time as needed). Repeat with the second ramekin. This batter actually makes enough for 4 – refrigerate the remainder in an airtight container to save the rest for another night. Simply take it out of the refrigerator and allow it to come to room temperature. Give it a quick stir before placing into ramekins the second day.
Allow the brownies to cool for 5 minutes.
Serve with whipped cream or ice cream and enjoy! (For an extra kick, add a tablespoon of your favorite liquor! Raspberry, orange, and Irish cream are some of my favorites!)