Preheat the oven to 350°F (175°C).

Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with nonstick spray or butter.

In a medium saucepan over low heat, melt together the cubed butter, 10 ounces of semi-sweet chocolate chips, and avocado oil. Stir continuously until the mixture is completely smooth and glossy — about 3–5 minutes.

Tip: Avoid high heat; chocolate can seize easily. You can also melt everything in a heatproof bowl over a pot of simmering water (a double boiler) if you prefer gentler melting.

Once melted, remove the pan from heat and set aside to cool for 5–10 minutes. The mixture should be warm but not hot when added to the eggs — this prevents curdling and keeps the batter smooth.

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold eggs, white sugar, vanilla extract, and ground coffee.

Whisk on medium-high speed for 3–5 minutes, until the mixture becomes light, creamy, and frothy. This step helps incorporate air and gives your brownies that glossy, crackly top once baked.

Reduce the mixer speed to low, then slowly pour in the slightly cooled chocolate mixture. Continue mixing just until combined — you want it smooth and evenly mixed, but don’t overbeat.

In a separate bowl, whisk together the gluten-free flour, salt, and cocoa powder until evenly distributed. Gently fold this dry mixture into the wet ingredients using a spatula.

Mix just until no streaks of flour remain — overmixing can make brownies cakey instead of fudgy.

Add the ? cup of semi-sweet chocolate chips and gently fold them into the batter for extra chocolatey pockets throughout.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 20–25 minutes, or until the edges are set and the center still looks slightly soft.

Let the brownies cool in the pan for at least 30–45 minutes before lifting them out with the parchment paper. For clean cuts, chill for an hour, then slice with a sharp knife.