1 cup coconut oil
¾ cup granulated sugar
½ cup brown sugar – packed
1 tsp vanilla extract
⅔ cup cocoa powder – sifted
½ cup plain flour
½ tsp coarse sea salt
¼ tsp baking powder
¼ tsp espresso powder – optional
½ cup coarsely chopped chocolate
Preheat oven to 180C fan-forced.
Line an 8×8-inch metal baking pan with parchment paper, set aside.
Use a wooden spoon to combine the coconut oils and sugar. Stir in eggs, one at a time. Add sifted flour and cocoa powder, a pinch of salt, baking powder, instant coffee and stir to combine. Fold the chopped chocolate through the mixture.
Pour the batter into the prepared tray and smooth out. Place in the oven and bake for 25-35 minutes.
Allow to cool in the pan for 10-15 minutes, before slicing into bite-sized pieces and dusting with icing sugar to serve.