Preheat your oven to 325°F (163°C). Lightly grease an 8x8-inch baking dish with cooking spray (avoid using a 9x9 pan, as it may cause the brownies to overbake). Line the dish with parchment paper, then spray the parchment as well to ensure easy removal. In a medium mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, powdered sugar, chocolate chips, and sea salt, stirring until evenly mixed. In a separate large bowl, whisk together the eggs, olive oil (or canola oil), water, and vanilla extract until smooth and well combined. Gradually sprinkle the dry ingredients over the wet mixture and stir just until incorporated—do not overmix. The batter will be thick, which is perfectly normal. Transfer the batter to the prepared baking dish and use a spatula to spread it evenly across the pan. Bake for 40 to 48 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached. It's better to underbake slightly than to overbake, as this helps maintain a fudgy texture. Allow the brownies to cool completely in the pan before slicing. Store them in an airtight container at room temperature for up to three days. They also freeze well for longer storage.