Preheat the oven to 350° F and grease an 8x8 pan with coconut oil or line with parchment paper.
In a large bowl, sift together the coconut flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and add a pinch of salt. Set aside.
In a blender or food processor, combine, the eggs, melted coconut oil, coconut sugar, molasses, vinegar, and vanilla. Blend on high for a minute or two.
Add the dry ingredients to the blender and blend on high, until everything is well incorporated.
Pour the batter in the prepared pan and smooth the top.
Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean.
Let your brownies cool for 10 minutes in the pan and finish cooling completely on a wire rack.
Cut into 9 to 16 squares, depending how big or small you want each square to be.