Preheat the oven to 350 Fahrenheit. Line an 8×8 pan with parchment paper and set aside.
Combine 1 cup of the chocolate chips (keep the other 1/2 cup aside for now) and coconut oil in a bowl. If you have a scale, please use it! You need 95 grams of coconut oil which is about 1/2 cup and 6.5 ounces of chocolate chips which is about 1 cup. With these two ingredients, accurate measurements are so important.
Melt in the microwave using 30 second intervals, stirring between each, until fully melted.
Meanwhile, add the eggs and coconut sugar to a bowl or bowl of a stand mixer and beat together for about 1 minute.
Beat in the vanilla and the chocolate once melted.
Add in the remaining dry ingredients and beat until a smooth batter form.
Fold in the remaining 1/2 cup of chocolate chips.
Add the batter to the prepared pan and bake for 22-28 minutes, I usually do 25 minutes but all ovens are different.
Remove from the oven and let cool in the pan for 10 minutes, then lift out and let cool before slicing. Enjoy!
How to store
These protein brownies do best stored in a container at room temperature, though you can also store them in the fridge for a few extra days. They will last for about 3 days at room temp, or up to 5 in the fridge.
Can you freeze brownies?
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