Preheat oven to 350 F. Melt 1 ⅓ cups of the chocolate and the coconut oil in a pot on the stove over medium-low heat. Stir continuously until thin and silky smooth in consistency. Remove from element and set aside to cool down slightly.
Beat the eggs and coconut sugar in a bowl using a stand mixer, hand beater, or stiff whisk. Whisk until the mixture has doubled in size and is slightly thick and sticky. This can take about 3 - 5 minutes and is the key to the crackled top layer!
Once you have beat the coconut sugar and eggs well, add the vanilla and melted chocolate to the bowl. Fold with a rubber spatula until the chocolate is fully incorporated.
Next, add the almond flour, cacao powder, espresso powder, and sea salt to the bowl. Slowly fold the batter until no flour clumps remain.
Add in the remaining chocolate chips (about ¾ cup) and give the batter a couple big mixes to disperse the chips. Pour the batter into an 8x8 baking pan lined with parchment paper. Bake for 24 - 28 minutes until you can insert a toothpick into the middle and it comes out clean.
Let the brownies cool for at least 20 minutes before slicing into squares. See note below on how to get a perfectly clean cut! To store, place in an airtight container. The brownies will stay fresh for up to 5 days on the counter.