Preheat the oven to 350 degrees F and lightly oil an 8” x 8” baking pan (or line with parchment paper.

In a bowl, mix together the brown rice flour, cocoa powder, baking soda, and instant coffee granules. Set aside.

In a saucepan, melt the butter (or coconut oil) over medium heat with the chocolate chips and pure maple syrup, stirring constantly. Avoid letting the mixture get too hot because you'll want to cool it. Remove saucepan from the heat and allow it to cool.

Whisk in the vanilla extract, then the eggs one at a time. Whisk until the mixture is thick and glossy and looks like pudding or ganache.

Pour in the dry mixture and mix until just combined.

If you are adding additional chocolate chips, do so now (allowing the batter to cool before adding the chocolate chips will ensure they stay intact).

Pour the batter into the baking pan and bake for 25 to 35 minutes, until cooked through.

Allow brownies to cool for 15 minutes before serving!