• 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.
• Once it has cooled slightly, stir the eggs 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.
• Let cool slightly and enjoy!