4oz.dark chocolate*melted and cooled (*I used unsweetened chocolate, but if you don't have any sugar restrictions, I highly suggest using a chocolate that's 55% cocoa)
1/2cupcoconut oilmelted into liquid form and cooled
1/2cuppure maple syrup
3eggsat room temperature
1/2cupplus 2 tablespoons unsweetened cocoa powder
2tablespoonsstrong coffeeat room temperature
Preheat the oven to 375 (F).
In a medium bowl, combine 4 oz. dark chocolate, 1/2 cup coconut oil, 1/2 cup maple syrup, and 3 eggs until well incorporated.
Slowly sift 1/2 cup plus 2 tablespoons cocoa powder over the wet ingredients (from the second step), whisking it evenly until combined. Add 2 tablespoons strong coffee and 1 tablespoon espresso powder, using a rubber spatula to stir until well combined.
Line your baking pan with parchment paper and spray with cooking spray. Fill the pan with the brownie batter (from the third step). Bake for 30 minutes, or until a toothpick in the center comes out completely clean. Let rest on a cooling rack for 10 minutes, before cutting into squares for serving.