Heat the oven to 325 degrees Fahrenheit. Grease an 8x8 baking pan.

In a large bowl, combine teff flour, coconut sugar, and salt. Set aside.

In a small saucepan over low heat, add butter. Once butter starts to melt, add unsweetened cocoa powder, whisking occasionally until butter has completely melted and cocoa powder and butter have fully combined. Remove from heat and allow to cool for about 3 minutes.

After the cocoa/butter mixture has cooled for a few minutes, add the vanilla extract, whisk, then whisking in one egg at a time. Make sure the eggs are at room temperature as the cocoa/butter mixture will still be warm. Once the third egg has been added, whisk until mixture is smooth and creamy. Add mixture to the dry ingredients and stir until fully combined. Fold in dark chocolate chips and transfer to the baking pan.

Bake for 30 to 35 minutes or until a toothpick comes out mostly clean. Cool on a wire rack. Overbaking will cause these teff brownies to be drier than desired.