Preheat the oven at 350°F (177°C). Also, grease a 8x8 square pan or use a parchment paper and cover the pan insides.
Take a large bowl, and add eggs, sugar, vanilla extract, and oil. Mix well until they are all combined.
Add the cocoa powder, almond flour, sea salt and baking soda to the same bowl with the wet mixture. Stir well until they are well combined and there are no lumps.
Stir in half of the chocolate chips. Pour into the greased pan. Spread the remaining chocolate chips evenly over the batter.
Slide the pan into the oven and bake for 25 minutes. When you remove the pan from the oven and tilt it, the center will move a little, but should not be wet at the top. A toothpick inserted on the sides should come out clean. If that is not the case, pop them back in the oven for 5 more minutes.
Let the brownies cool completely. The brownies set more as they cool down. You can also refrigerate the brownies after they cool down. This helps to cut them easily without breaking.
Once cooled completely, cut into 16 squares, or 9 if you like larger pieces. Enjoy!
Storing: Store them on the counter for up to 3 days in an air tight container. Or store in the refrigerator for up to 5 days . You can also freeze in a ziploc bag or freezer safe container for up to 3 months. Defrost on the counter or in the refrigerator. You can also warm in the microwave get the warm gooey texture.Eggless: I have not tried, but I hear that Bob's Red Mill Egg Replacer works great for brownies. Cool down: It is important to let the brownies cool down completely, as otherwise they might not set and cut perfectly into squares.