Instructions

• Preheat the oven to 350°F and place a rack in the center. Line a 13" x 9" baking pan with parchment paper (leave an overhang for easy removal) or grease/spray the pan.
• In a large bowl combine the melted unsalted butter and avocado oil, then add the granulated cane sugar, light brown sugar, and pure vanilla extract. Stir until the sugars are evenly moistened and the mixture is combined (it may look greasy).
• In a small bowl whisk the room-temperature eggs until blended. If the melted butter mixture is still warm to the touch, let it cool briefly until lukewarm, then add the beaten eggs to the butter–sugar mixture and mix until incorporated.
• In a separate bowl whisk together the gluten-free all-purpose flour, raw cacao powder, instant coffee or espresso powder, and sea salt until evenly combined.
• Add the dry ingredients to the wet ingredients and stir until a thick, uniform batter forms, scraping the sides and bottom of the bowl. Avoid overmixing.
• Fold the semi-sweet chocolate chips into the batter until evenly distributed.
• Pour the batter into the prepared pan and spread it into an even layer.
• Bake on the center rack. For very gooey brownies bake about 23–25 minutes; for fudgy brownies bake about 25–30 minutes; for firmer brownies bake about 35–40 minutes. The brownies are done when the edges are set and the center is mostly set with a slight jiggle when the pan is gently shaken (or a toothpick inserted into the center comes out with a few moist crumbs).
• Remove the pan from the oven and let the brownies cool in the pan for at least 15 minutes. Use the parchment overhang to lift the brownies from the pan, then slice and serve (cool longer for cleaner slices if desired).