Flourless Cocoa Brownies

Preheat oven to 350ºF. Lightly butter an 8-inch square pan, then line with parchment paper. Set aside.

In a medium bowl, mix eggs, sugar, then coconut oil until combined. Stir in cocoa, espresso (if using), salt, and vanilla. Whisk until smooth. Stir in chocolate chips.

Use a spatula to transfer the batter into the prepared pan. Sprinkle the top with flaky sea salt.

Bake for 32–37 minutes or until a toothpick inserted in the center comes out with little batter or few crumbs. Ovens vary, so it’s best to begin checking around 30 minutes. Transfer to a wire rack and let cool completely in the pan.

Once cool, cut and fall deep in love!

Recipe adapted from Big Tree Farms.

Notes:
• Brownies can be covered in the pan and stored at room temperature. 
• For fudgy brownies, bake less. For a caky brownie, bake longer.
• Orange extract would taste amazing, too!
• If you want to get fancy, use an electric mixer. Sift the cocoa powder. Chop, toast, and add nuts. Or add more chocolate chips or frosting to the top.
• To cleanly slice brownies, fill a glass with hot water. Set a paper or dishtowel to the side. Dip a chef’s knife into the water for a few seconds, carefully wipe, then cut. Dip knife and wipe again before each slice.