Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.

In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add the chia eggs and stir until combined. It may look like the oil separates, but just keep stirring and it'll combine.

Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup (170 grams) chocolate chunks.

Pour the batter into the prepared pan and sprinkle the mini chocolate chips on top.

Bake for 24 minutes. When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. They're very gooey.

Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. Keep them chilled if you want them fudgy rather than gooey.