Line an 8 inch or 9 inch square pan with parchment paper. This is for the cookie dough layer.

In the bowl of a stand mixer, add the room temperature butter and coconut sugar. Beat until combined and slightly fluffy.

Add the egg and vanilla extract. Stir together until smooth.

Next, stir in the almond flour and baking soda. Mix just until no dry pockets remain.

Fold in the mini dark chocolate chips. They will distribute throughout the dough.

Press the cookie dough into the parchment lined pan. Smooth it into an even layer. Place the pan in the freezer for at least 30 minutes, until frozen solid.

While the cookie dough freezes, preheat your oven to 350 degrees Fahrenheit. Line another 8 or 9 inch square pan with parchment paper.

Make the brownie batter. In a mixing bowl, add the coconut sugar and eggs. Whisk vigorously for 2 minutes, until the mixture is light and frothy. This step helps create a shiny, crackly brownie top.

Add the melted butter, almond flour, dark cocoa powder, sea salt, and vanilla extract. Stir to combine. The batter will be thick, but do not overmix.

Fold in the dark chocolate chips. The batter may be slightly thicker than traditional brownie batter because almond flour absorbs more moisture.

Pour half of the brownie batter into the lined pan. Spread it into an even layer.

Remove the cookie dough layer from the freezer. Gently lift it out using the parchment paper. Carefully place it on top of the brownie batter in the pan.

Pour the remaining brownie batter over the cookie dough. Use a spatula to spread it gently to cover the cookie dough completely.

Bake for 35 to 40 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.

Remove from the oven. Allow the brownies to cool completely in the pan before slicing. This is essential for clean cuts and a firm cookie dough center.