Add coconut sugar (or granulated sugar) to the bowl of your standing mixer and beat on medium-high speed for an additional 1 minute. The mixture will be a little thick. (You can also beat for 60 seconds with a hand-held mixer)
Add the melted butter/chocolate mixture and vanilla and beat until combined.
Add dry mixture and beat until smooth and there are no lumps.
Add ½ cup chocolate chips and stir by hand until they’re evenly distributed.
Pour batter into the prepared baking dish. Bake in your preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs!
Let sit for about 15 minutes. Serve warm or room temperature!
Store in an airtight container in the refrigerator. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds!
Coconut oil/butter: I have used both with great success! Salted and unsalted butter both work great.