The Best Damn Paleo Brownies

Makes 9 brownies

• ¼ cup plus 1 teaspoon coconut oil
• 2 large eggs
• 1 large egg white
• ¾ cup coconut sugar
• ¼ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• ⅓ cup almond flour
• ¼ cup unsweetened cocoa powder
• 2 teaspoons coconut flour
• 1 teaspoon tapioca flour
• 1 teaspoon espresso powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 4 tablespoons butter or ghee
• 1 (6.5- ounce) bag semisweet chocolate chips (1 cup)

Preheat the oven to 350°F. Grease an 11-inch square glass baking dish with 1 teaspoon of the coconut oil.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, egg white, and coconut sugar and beat on medium- high speed until the eggs start to foam lightly, about 2 minutes. Add the maple syrup and vanilla and beat for 1 minute more.

In a separate bowl, combine the almond flour, cocoa powder, coconut flour, tapioca flour, espresso powder, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the whipped egg mixture until well incorporated.

In a medium saucepan, combine the butter, remaining ¼ cup coconut oil, and 5 ounces (about ¾ cup) of the chocolate chips. Heat over medium heat, stirring frequently, until the chocolate has melted and the mixture is well combined. Let the chocolate cool slightly. Fold the melted chocolate into the batter. Gently fold in the remaining chocolate chips.