Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, whisk together the eggs, maple syrup, and melted coconut oil or ghee until combined.
In a separate bowl, stir together the almond flour, cacao powder, 1/4 tsp sea salt, and baking soda if using.
Gently fold the dry ingredients into the wet ingredients with a spatula, taking care not to overmix to avoid tough brownies.
Place 3/4 cup of the chocolate chips in a microwave-safe bowl and heat for 30 seconds at a time, stirring between intervals until smooth and melted. Alternatively, melt the chocolate using a double boiler method.
Fold the melted chocolate into the brownie batter until evenly distributed.
Pour the batter into the prepared baking dish. Sprinkle the remaining 1/4 cup chocolate chips on top along with the remaining 1/4 tsp sea salt.
Bake for 20 to 25 minutes, depending on your preferred gooeyness or cakey texture. Allow the brownies to cool before slicing.