First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
In a microwave safe bowl, melt butter. Then, stir in chocolate chips. Stir until chocolate is fully melted, smooth and creamy. Set aside.
In a stand mixer or KitchenAid, beat eggs and coconut sugar on medium for 2 minutes, until frothy.
Next, pour melted chocolate mixture into stand mixer bowl. Beat until combined.
Add cocoa powder, cassava flour and vanilla extract. Stir to combine.
Pour batter into lined baking pan.
Bake for 15 minutes. Remove pan from oven and gently bang pan on countertop 2 to 3 times to release air bubbles.
Return pan to oven and cook an additional 10 to 12 minutes, or until a toothpick inserted comes out clean.
Finally, remove from oven. Sprinkle with sea salt if desired. Cool completely before slicing into.
Notes
Use high quality chocolate chips for best results. I love Enjoy Life dark chocolate chips.
Beat eggs and coconut sugar until frothy. See photo above for reference.
Stir chocolate chips and butter mixture until completely smooth and creamy. No lumps of chocolate should remain.
After initial cooking time, lightly bang pan on countertop to release air bubbles. To do this, use oven mitts on your hands to gently drop pan 2 inches above countertop.
Brownies are done cooking when a toothpick inserted in the middle of the brownies comes out clean.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days.