Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.
Combine the coconut oil, coconut sugar, melted chocolate chips, cacao powder and salt in a large bowl. Whisk until well combined.
Add the vanilla bean paste and eggs and whisk again until smooth.
Add the flour, gently stir until fully incorporated into the batter and no streaks remain.
Add 1 tablespoon each of the cacao nibs and goji berries and fold into the batter until just incorporated.
Transfer the batter to the baking dish, spreading evenly into the corners.
Bake for 30-35 minutes until edges are set and start pulling away from the parchment but the middle is still somewhat soft. *About 5-7 minutes before brownies are done baking, sprinkle the remaining goji berries and cacao nibs on top. If you do this at the beginning, the goji berries will char a bit instead of remaining bright red.
Remove brownies from the oven, sprinkle with the sea salt and let rest in the pan until completely cooled.
Once cooled, remove the brownies by pulling the parchment out of the baking dish and cut into 12 pieces.