Preheat oven to 350 degrees F. Line the inside of an 8-inch square metal pan with nonstick foil.

Bring the eggs to room temperature by dropping them in bowl with warm water or leaving them out.

Melt the coconut oil in a saucepan set over medium-low heat. When it is about halfway melted, add the chocolate chips, then stir in the cocoa powder. Remove from heat and stir until smooth.

Put the eggs in the bowl of a stand mixer and beat with the whisk attachment for about a minute. With mixer going, add coconut sugar and beat until mixture is pale and thick and tan (another 2 minutes). Beat in the salt and vanilla.

Pour the melted chocolate mixture into the mixing bowl and beat until blended, then stir in the gluten-free flour.

Spread batter in pan and bake for 25-27 minutes or until top appears set.

Quick cool the brownies by setting the hot pan in a larger pan (a roasting pan) filled with ice water. The ice water should come about ⅔ of the way up the sides of the smaller pan. Allow the small pan of brownies to sit in the water bath for about 30 minutes, then remove from water and lift foil of brownies from pan.

Alternately, you can just let the brownies cool at room temperature for several hours, but I’ve always had great luck with the quick cool method so I tend to use that every time.