The Best Gluten-Free Brownies

Preheat the oven to 350 degrees Fahrenheit and line a 13” x 9” baking pan with parchment paper. You can also spray the pan with cooking spray or grease it with butter.
Transfer the melted butter, avocado oil, granulated cane sugar, brown sugar, and pure vanilla extract to a large bowl. Mix well until the ingredients are combined. This mixture will look greasy - this is normal.
In a small bowl, whisk the eggs together until they are well beaten. Transfer the beaten eggs to the bowl with the butter and sugar mixture and mix until the eggs are well-combined.
Combine the gluten-free all-purpose flour, cocoa powder, instant coffee granules, and sea salt (dry ingredients) in a separate mixing bowl and stir together until combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick batter forms.
Fold in the chocolate chips.
Pour the brownie batter into the prepared pan and spread it into an even layer.
Bake on the center rack of the preheated oven for 25 to 30 minutes for fudgy brownies, or 35 to 40 minutes for firmer brownies. If you enjoy gooey brownies, I recommend baking them for 23 to 25 minutes, just until the center has set up but has the slightest jiggle when gently shaken.
Note that the exact baking time will vary depending on your elevation and the brand of flour you use.
Allow the brownies to cool for 15 minutes before slicing and serving.