Preheat your oven to 350°F (175°C) to ensure even baking.
If using parchment paper, line your 8x8 inch baking pan. Otherwise, grease it lightly.
In a large mixing bowl, whisk together the melted coconut oil (or butter), almond butter, eggs, and vanilla extract until smooth.
Add the coconut flour, coconut sugar, raw cacao powder, and sea salt to the wet mixture. Stir until no dry spots remain, being careful not to overmix.
Gently fold in the chocolate chips if using.
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are set.
Let the brownies cool in the pan for about 10 minutes, then lift them out to cool completely before cutting into squares.
