Preheat oven to 350°F and prep an 8×8 baking dish by lining with parchment paper- make sure some parchment paper is hanging over the sides

On the stovetop on low heat in a small sauce pan, melt the chocolate chips and the coconut oil for the brownies. Make sure to stir frequently, until mixture is very smooth. Set aside to slightly cool.

In a large bowl, whisk the eggs, coconut sugar, and vanilla extract until well combined.

Pour in chocolate and coconut oil mixture, and whisk again to combine.

Stir in the cocoa powder, tapioca starch, and sea salt until a thick and smooth batter forms.

Pour batter into the parchment lined baking dish, and use a small spatula to spread the batter out evenly.

Bake for 25 minutes, then remove from oven and set aside to cool for 15 minutes. Transfer to a cooling rack to cool further.

While brownies are cooling, make the chocolate ganache by melting the coconut milk and the chocolate chips on low heat on the stove top. Stir frequently until a smooth ganache forms. Pour ganache over the brownies and spread with a spatula (you may have some extra that you can save for other desserts!). Add sprinkled, then slice and serve.