Preheat Oven & Prep The Pan. To start, preheat oven temperature to 350 degrees F. Line a metal 8x8 square pan with parchment paper or spray with nonstick spray.

Melt Chocolate. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.

Beat Eggs & Sugar. In a large bowl, whisk together sugar and eggs 2-3 minutes, until the mixture is slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in "ribbons." If you rub the mixture between your fingers, it shouldn't be gritty.) Set aside. Don't rush this step, or your brownies won't get that glossy, crackly top!

Combine Dry Ingredients. In a medium bowl, whisk together the dry ingredients--almond flour, cocoa, baking powder, and salt.

Combine. Pour the melted chocolate mixture  into the egg mixture and stir until smooth. Add vanilla and stir to combine. Stir in the dry ingredients and fold until just mixed.

Add Mix-Ins. Fold in the additional chocolate chips, reserving a few to sprinkle on the top, if you like.

Pour batter into your prepared pan and smooth the surface. Sprinkle with reserved chocolate chips. 

Bake at 350 degrees 18-20 minutes, or until edges are set and the center is still slightly underdone. (The remaining heat should set the center as it cools.) A toothpick inserted in the center should only come out with a few moist crumbs. 

Garnish & Cool. Sprinkle with coarse salt, if using, and allow brownies to cool on a wire rack before slicing. (For the neatest slices, consider chilling the brownies first) 

Storage Tips. Store leftover brownies in an airtight container at room temperature 1-2 days, in the refrigerator 3-4 days, or in the freezer up to 2 months.