Preheat oven to 350ºF. Line an 8x8” brownie pan with parchment paper (two pieces of parchment with overhanging sides).
Melt butter and ½ cup chocolate chips together over a double boiler or in the microwave in short increments. Heat until just melted. You don't want it too hot or the egg will cook when you add it in the next step.
Remove from heat and add maple sugar and whisk well to combine. Add eggs and vanilla and whisk to combine.
Sift in flour, cocoa powder, and salt. Add in ½ cup chocolate chips. Fold together using a silicone spatula until combined.
Pour batter into baking pan and spread evenly with spatula.
Sprinkle with remaining ¼ cup chocolate chips.
Bake on center rack for 45 minutes or until set in the middle.
Allow to cool in pan for 30 minutes, then use the parchment overhang to remove and place on a cooling rack. Allow brownies to cool completely and then slice into 9 squares with a chef’s knife.
Notes
*Tested with Bob's Red Mill gluten free 1:1 flour**Regular or dark cocoa powder can be used. I prefer dark cocoa powder for a richer, more flavorful chocolate taste. But regular cocoa powder is also fine if that's what you have on hand!If you want a brownie for 2 for a date night, just 1/4 the recipe and bake in a small baking pan (around 4x6") for 35 minutes.Of course, you can cut into these when they're still slightly warm if you are craving a warm brownie. I do think the texture is a little better if you can wait til they cool though!