Preheat your oven to 350 °F (175 °C). Grab an 8″×8″ baking pan and line it with parchment paper. Leaving some overhang will help you lift the brownies out later. Greasing the pan lightly before adding the parchment can help it stick.

In a medium mixing bowl, combine 1 cup of gluten-free flour, 3/4 cup of sifted cocoa powder, and 1/4 teaspoon of salt. Whisk them together until uniformly mixed, and set this bowl aside.

In a separate large mixing bowl, blend 3/4 cup plus 2 tablespoons of melted coconut oil with 1 1/2 cups of granulated sugar and 1 tablespoon of vanilla extract. This is your chance to add in that optional 1/2 teaspoon of instant espresso powder here for an extra chocolatey punch. Stir until everything is well combined.

Crack in three large eggs, one at a time, into the wet mixture. Stir gently after each addition until just combined. The batter should look smooth and glossy.

Now, take your bowl of dry ingredients and add it to the wet mixture. Stir just until you see that there are no more streaks of flour. Be careful not to overmix—this is key to keeping the brownies fudgy and light.

Fold 3/4 cup of semi-sweet chocolate chips into the brownie batter. This will give wonderful pockets of chocolate goodness.

Pour your rich batter into the prepared baking pan, spreading it evenly. If you're feeling generous, sprinkle the remaining 1/4 cup of chocolate chips on top.

Place the pan in the preheated oven and let them bake for about 20-25 minutes. You'll want to check for a thin crust forming on top and a slight jiggle in the center. A toothpick inserted into the sides should come out with a few moist crumbs but not raw batter.

Once baking is complete, remove the brownies from the oven and let them cool completely in the pan. Once cooled, carefully lift them out using the parchment paper and cut them into squares. Store brownies at room temperature for up to four days, or chill them in the fridge for a fudgier texture.