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Preheat the oven to 350°F / 175°C. Line a greased 8-inch / 20cm baking pan with greased parchment paper that goes up the sides to create a sling.
In a medium saucepan over low heat, melt the butter, coconut oil, and chocolate, stirring continuously until blended. Remove from the heat.
In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs, sugar, salt, and vanilla on medium-high speed until light and fluffy, about 5 minutes. Turn the speed to low and slowly add in the melted chocolate mixture. Using the whisk attachment or a rubber spatula, fold the flour into the chocolate mixture by hand, until just combined.
Pour the batter into the prepared pan and sprinkle chopped chocolate, pecans, and sea salt over the top, if desired.
Bake in the middle of the oven for 18 to 20 minutes, until a tester comes out with moist crumbs and the brownie is puffed and set.
Cool completely in the pan before removing from the pan and cutting. Chilling the brownies gives them more of a 'chew.'