Preheat the oven to 350 F (176 C). Grease an 8x8 glass baking dish. Line the dish with parchment paper, leaving enough hanging over the sides to lift the brownies out when after the are baked.

In a small glass bowl melt 1/2 cup of chocolate chips and all the coconut oil over a pot of boiling water or in the microwave. Stir occasionally to achieve a smooth texture.

In a separate medium sized bowl mix the sugar, eggs, and vanilla extract with a hand mixer or in stand mixer on high for one minute,

After one minute slowly pour in the chocolate and oil mixture. Mix for another minute.

Reduce the speed to low and slow mix in the cocoa powder, cassava flour (minus the 1 tablespoon), and the salt. Scrape down the sides with a spatula if needed.

Toss the remaining 1/2 cup chocolate chips with the 1 tablespoon of cassava flour. This will help them not sink to the bottom of the brownies. Gently fold them into the batter with a spatula.

Pour the batter into the prepared baking dish.

Bake for 25-30 minutes. Remove from the oven and allow to sit for at least 15 minutes before cutting. Pull the parchment paper up by the sides to place the brownies on the counter to cut.