Preheat your oven to 350°F (175°C). Grease your 9-inch pie pan lightly with butter or cooking spray to prevent sticking.
In a mixing bowl, combine 2 cups of panko and 1/4 cup of coconut sugar. Melt 1/4 cup of butter (or coconut oil) and pour it over the panko mixture. Stir until the panko is well coated. Press this mixture into the bottom and up the sides of the prepared pie pan to form a crust.
In another large mixing bowl, melt the remaining 1/2 cup of butter (or coconut oil). Once melted, add 1 cup of coconut sugar, 2 teaspoons of vanilla extract, and the lightly whipped eggs. Mix until well combined.
In a separate bowl, whisk together 1/2 cup of flour, 1/4 teaspoon of sea salt, and 1 cup of cocoa powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the brownie batter into the prepared panko crust, spreading it evenly with a spatula.
Place the pie in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to remain fudgy.
Allow the pie to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature, and enjoy the delightful contrast of the crispy panko crust and the rich brownie filling.
