Preheat the oven to 350°F (175°C).
Melt the butter in a saucepan over low heat.
Stir in the granulated and brown sugar until well combined.
Remove from heat and let cool slightly, then whisk in the eggs and vanilla extract.
Sift together flour, cocoa powder, and salt in a separate bowl.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into a greased 9x13 inch baking pan and spread evenly.
Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack.
Once cooled, crumble the brownies into a large mixing bowl.
Using your hands, roll the brownie mixture into 1-inch balls.
Chill the truffles in the refrigerator for at least 30 minutes.
While the truffles chill, melt the semi-sweet chocolate with coconut oil in a double boiler.
Remove the truffles from the fridge and dip each ball into the melted chocolate.
Place the coated truffles on a parchment-lined baking sheet to set.
Once set, keep the truffles refrigerated until serving.
