Preheat the oven to 350 F and line a square cake pan with parchment paper.
Unless you’re working with chocolate chips, cut the chocolate into small 1/2-inch sized pieces. Next, melt the chocolate via one of the two methods below:
A. Double-boiler method: place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it’s melted and smooth.
B. Microwave method: place the chocolate in a medium-sized glass bowl and microwave it in 20-second increments, stirring well between each spell, until it’s melted and smooth.
Once the chocolate is melted, add the butter, sea salt, and vanilla. Continue to stir until it’s fully incorporated. Note: if the mixture starts to seize up, it means the chocolate isn’t warm enough. Place the mixture back over the double-boiler or back in the microwave long enough so that the butter can melt and incorporate into the chocolate.
Stir the eggs and vanilla into the chocolate mixture. Once fully incorporated, stir in the coconut sugar and cocoa powder.
Pour the mixture into your parchment paper-lined pan and bake for 20-25 minutes, or until a toothpick inserted in the center of the brownies comes out clean.