– ▢1 cup (240g) unsalted butter, (2 sticks), melted – ▢2 Tbsp (30ml) avocado oil* – ▢1 cup (200g) granulated cane sugar – ▢1 cup (200g) light brown sugar, tightly packed – ▢1 Tbsp (15ml) pure vanilla extract – ▢4 large eggs , at room temperature – ▢1 cup (120g) gluten-free all-purpose flour – ▢1 cup (100g) raw cacao powder – ▢2 Tbsp instant coffee , or espresso powder – ▢½ tsp sea salt, to taste – ▢1 cup (170g) semi-sweet chocolate chips, or chopped chocolate bar
Pre-heat the oven to 350°F and line a 13" x 9" baking sheet with parchment. Use cooking spray or butter to grease the pan.
Place melted butter, avocado oil, granulated cane sugar, brown sugar, and pure vanilla essence in a large bowl. Mix ingredients well. Normal. Grease-like mixture.
Beat eggs in a small bowl until well-beaten. Mix the beaten eggs with the butter and sugar mixture until completely mixed.
Add the gluten-free all-purpose flour, cocoa powder, instant coffee granules, and sea salt to a separate bowl and mix well.
For fudgy brownies, bake on the center rack of the preheated oven for 25–30 minutes, or 35–40 minutes for harder brownies.
If you want gooey brownies, bake them for 23–25 minutes until the middle sets but has a tiny wiggle when gently shook.
Note that baking time depends on elevation and flour brand. Slice and serve brownies after 15 minutes of cooling.