Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) coconut sugar
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (2g) instant espresso powder
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 3/4 cup (130g) extra dark chocolate chips (70% cacao)

Instructions:

  1. Preheat the oven to 325°F (165°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Melt the butter in the microwave or on the stove, then let it cool for 5 minutes.
  2. In a large bowl, whisk together the melted butter and coconut sugar. Add the eggs and vanilla extract, then whisk vigorously for 2–3 minutes until the mixture is pale, smooth, and slightly aerated.
  3. Sift in the cocoa powder, flour, salt, and espresso powder. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Fold in the dark chocolate chips.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes.