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Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
In a large mixing bowl, stir together the melted butter (or coconut oil), coconut sugar (or granulated sweetener of choice) and vanilla extract until the sugar is dissolved.
Whisk in the eggs just until combined (avoid over-beating them).
In a separate large bowl, stir together the almond flour, cacao powder, and sea salt until combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix just until a thick batter forms (avoid over-mixing).
Gently fold in the chocolate chips, reserving some for the topping if desired.
Transfer the brownie batter to the baking dish and smooth it into an even layer.
Bake on the center rack of the preheated oven for 23 to 27 minutes (I do 25) or until brownies reach your personal level of doneness. 25 minutes will land you at brownies that hold together once they have set up but are still remarkably gooey.
Allow the brownies to cool for at least 15 minutes before slicing and serving. If you want the brownies to hold together nicely into perfect squares, allow them to cool for 1 hour or longer.