Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch baking pan with parchment paper and set aside.

In a large mixing bowl, whisk together the melted coconut oil and coconut sugar until well combined and smooth.

Add the eggs and vanilla extract to the bowl. Whisk vigorously for about 1 minute until the mixture is glossy and well incorporated.

Add the cocoa powder, almond flour, sea salt, and baking powder directly to the same bowl. Stir with a spatula until just combined and no dry streaks remain. Do not overmix.

Fold in the dark chocolate chips if using, reserving a few to sprinkle on top of the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 23-25 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before lifting out using the parchment paper. Cut into 16 squares and serve.