Almond Flour Chocolate Brownies

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
In a small saucepan over low heat (or microwave save dish), melt the dark chocolate and coconut oil until smooth and glossy. Remove from heat and set aside to cool slightly.
⅔ cup dark chocolate chips, ¼ cup coconut oil
In a large bowl, whisk together coconut sugar, eggs and vanilla until well blended and no longer gritty.
⅔ cup coconut sugar, 2 large eggs, 1 teaspoon vanilla extract
Add melted coconut oil and chocolate mixture and stir until blended.
Add almond flour, cocoa powder, baking powder and sea salt to the mixture and mix until just blended.
⅔ cup fine blanched almond flour, 2 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
Fold in additional dark chocolate chips, reserving a few for topping brownie batter.
⅔ cup additional dark chocolate chips or chopped chocolate chunks
Pour brownie batter into prepared pan, smooth the top and sprinkled extra chocolate chips on top. Bake in preheated oven for 20-24 minutes, or until the center is ever so slightly underdone, allowing it to set as it cools on wire rack.
Sprinkle flaky sea salt on top immediately after removing from the oven. Allow to cool before slicing.