Coconut Oil Brownies

Preheat oven to 375ºF. Place a rack in the upper third of the oven. Line a 9-by-9-inch baking pan with parchment paper.

In a medium glass bowl, combine chocolate chunks and oil. Microwave for 1 to 2 minutes, stirring every 30 seconds, just until starting to melt. Stir to completely melt.

In a large bowl, with an electric mixer on high speed, beat eggs, sugar and vanilla until light in color and thick, about 10 minutes. On low speed, beat in the melted chocolate mixture. Slowly add flour, cocoa powder and salt just until blended, scraping down the sides and bottom of the bowl as needed. Pour the batter into the prepared pan.

Bake until edges are slightly cracked and a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Do not over-bake.

Let cool for 10 minutes, then use the parchment paper to lift the brownie from the baking pan. Cool on a wire rack for 2 hours before cutting.

Note: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. To freeze, line aluminum foil with wax paper. Wrap tightly, then transfer to a resealable plastic bag and freeze for up to 3 months.