Preheat your oven to 325°F and line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal later. Measure out all your dry ingredients (almond flour, gluten free flour, cacao powder, baking powder, baking soda, and salt) into a small bowl and whisk them together to distribute the leavening agents evenly—this prevents lumps and ensures consistent rise. Melt the coconut oil and let it cool to room temperature while you gather your remaining ingredients.

In a large mixing bowl, beat the room-temperature eggs with coconut sugar for 4-5 minutes until the mixture is pale, fluffy, and has roughly tripled in volume. This aeration is crucial—it creates structure and helps the brownies rise properly while developing a fudgy texture. The room-temperature eggs will incorporate air more efficiently than cold eggs.

Gently fold the dry ingredient mixture from Step 1 into your beaten egg mixture until just combined, being careful not to overmix. In a small saucepan or microwave, melt 1 cup of chocolate chips and then add the cooled coconut oil from Step 1 to the melted chocolate, stirring until smooth. Pour this chocolate mixture into the batter along with the coffee and vanilla, folding gently until fully incorporated. I like to add the coffee—it deepens the chocolate flavor without making the brownies taste like coffee.

Fold the sourdough discard and espresso powder into the batter from Step 3 until evenly distributed. The sourdough adds subtle tang and complexity while the espresso powder intensifies the chocolate without adding moisture. Stir gently to maintain the light, airy texture you've built.

Fold the remaining 1/4 cup chocolate chips into the batter from Step 4, then pour the entire mixture into your prepared baking dish. Sprinkle a pinch of sea salt evenly over the top—this enhances the chocolate flavor and adds a sophisticated contrast. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (don't overbake or they'll lose their fudgy quality).

Remove the brownies from the oven and let them cool completely in the dish for at least 30 minutes before cutting. This cooling time allows the structure to set properly—if you cut them warm, they'll fall apart. Use the parchment overhang to lift the entire brownie block out of the dish, then cut into squares with a sharp knife.