Preheat oven to 325 degrees. Line a 9x9 pan with parchment paper.
Combine chocolate chips and bakers chocolate in a microwave safe bowl. Heat for 2 minutes on 50% power. Add the coconut oil, and cook an additional 60-90 seconds on 50% power until everything is melted. Stir well. Set aside to cool a bit.
In a small bowl, combine flour, baking powder, salt and xanthum gum. Stir well and set aside.
Pour melted chocolate into the bowl of an electric mixer. Add sugar. Beat on medium speed until well combine 1-2 minutes. Scrape down bowl. Add vanilla and 1 egg. Mix on lowest setting until egg is incorporated. Add 2 additional eggs, one at a time, mixing between each egg. Scrape down bowl. Pour in flour mixture and stir on lowest setting until incorporated.
Spread evenly into prepared pan. Bake for 25-30 minutes until toothpick comes out clean. Cool in pan.
When the brownies are nearly done baking, prepare the fudge topping.
For the fudge topping
Combine nutbutter and milk in a microwave safe bowl. Heat for 1 minutes. Stir well. Add in chopped hazelnuts. Drop large dollops on top of the cooked brownies. Spread evenly using an offset spatula.
**If you want to make truffle style bites, you will need to chill the brownies now and return to the recipe after a few hours. Then cut the brownies into bites before you top with the coating. If you prefer to just top the brownies, continue now and chill after all steps are completed.**
For the coating
Place white chocolate coins in a microwave safe bowl. Cook on 50% power until melted, 2-3 minutes. Pour melted white chocolate over brownies.
In a second bowl, melt the dark chocolate chips. Drizzle the melted chocolate over the white chocolate topping. Sprinkle with hazelnuts. Chill until chocolate is set. Cut and serve.