Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Lightly grease the edges with coconut oil to ensure easy removal after baking.

Combine 2/3 cup dairy-free chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each round, until smooth and glossy. Set aside to cool slightly.

In a large mixing bowl, beat coconut sugar and eggs with an electric mixer on medium speed until light and creamy, about 2-3 minutes. This step creates the signature crackly top.

In a separate bowl, whisk together cassava flour, cocoa powder, salt, baking powder, and baking soda, making sure there are no lumps.

Slowly fold the melted chocolate mixture into the sugar and eggs. Gradually stir in the dry ingredients until just combined, then mix in the additional 1/3 cup of dairy-free chocolate chips.

Spread the batter evenly in the prepared pan and bake for 20-22 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan before slicing them into squares for clean cuts and the perfect texture.