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Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper or foil.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 60 seconds and then stir until melted and smooth. Set aside.
In a large bowl, use an electric hand mixer to beat eggs and sugar together. Mix in vanilla and salt. Add the melted chocolate and coconut oil mixture, whisking until the mixture thickens up, becoming thick and glossy.
In a separate small bowl, add the cornstarch, cocoa powder, and baking powder, and whisk to blend evenly. Add this dry mixture to the chocolate batter, stirring until well combined.
Spread the batter evenly into the prepared pan, smoothing out the top. Sprinkle a few chocolate chips on top if desired.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.
Transfer the pan to a wire rack and allow the brownies to cool completely before slicing. Serve warm with ice cream! But we actually like them even better completely cooled the next day.