Ingredients

8×8 pan

12 ounces Hu brand chocolate chips
10 1/2 tbsp butter (Kerrygold)
4 eggs
1/2 cup of coconut sugar
1 tsp decaf instant coffee (Mount Hagen)
1/4 cup cocoa powder
1/4 cup tapioca starch
Flaky salt to garnish (optional)

Half batch

6 ounces Hu brand chocolate chips
5 1/4 tbsp butter (Kerrygold)
2 eggs
1/4 cup of coconut sugar
1/2 tsp decaf instant coffee (Mount Hagen)
1/8 cup cocoa powder
1/8 cup tapioca starch
Flaky salt to garnish (optional)

Instructions

Preheat the oven to 350°F. Grease an 8-inch square baking pan with the butter or put parchment in.

In a microwave-safe bowl, combine the chocolate chips and butter and microwave at 50 percent (chocolate burns very easily, so this is important!) in 30-second increments, stirring after each, until melted, 2 to 3 minutes.

Let the chocolate mixture cool slightly.

In a large bowl, whisk together the eggs and sugar and set aside.

In a medium bowl, whisk together the cacao powder, espresso powder, and tapioca starch to combine, making sure there are no lumps.

Make sure the melted chocolate mixture is slightly cool before adding to the egg mixture. Whisk the melted chocolate into the egg mixture until the batter is smooth. Using a rubber spatula, gently fold in the cacao mixture. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes; you’re better off underbaking than overbaking these!

Garnish with flaky sea salt before cutting into squares and serving.