Instructions

• Preheat oven to 350°F.
• Make the panko crust: melt the 1/4 cup pure butter (or coconut oil) in a small saucepan or microwave. In a medium bowl, combine 2 cups panko and 1/4 cup coconut sugar. Add the melted 1/4 cup butter (or coconut oil) and stir until the crumbs are evenly moistened.
• Reserve 1/2 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture firmly into the bottom and up the sides of an 8-inch pie plate. Set the prepared crust aside.
• Make the brownie filling: in a small pot over low heat, melt the 1/2 cup pure butter (or coconut oil). Stir in 1 cup coconut sugar and continue cooking on low until the sugar has dissolved. Remove the pot from heat and let it cool for about 30 seconds.
• Off the heat, stir in 2 teaspoons vanilla extract, then whisk in the 2 large eggs (lightly whipped) slowly until the mixture is smooth and homogenous.
• In a separate bowl, whisk together 1/2 cup flour, 1/2 cup cocoa powder, and 1/4 teaspoon sea salt. Add these dry ingredients to the butter-sugar-egg mixture and stir just until combined. Add 1 cup chocolate chips and gently fold them in.
• Pour the brownie mixture into the prepared panko crust. Evenly sprinkle the reserved 1/2 cup crumb mixture over the top.
• Bake at 350°F for 25 minutes. Remove from the oven and cool completely on a wire rack before slicing.