How to Make
GOOEY CHOCOLATE BROWNIES

1.  Preheat the oven to 325°F (165°C). Grease a 13 × 9-inch (33 × 23-cm) baking pan with coconut oil.
2. Put the cacao in a large bowl then add the next 8 ingredients, mixing well and slowly 
3. In a small pot over medium-low heat, slowly melt the 6 ounces of dark chocolate, stirring frequently, being careful not to burn it. 
4. Remove from heat when it is just barely melted.
5. Add the melted chocolate to the bowl along with any optional ingredients you choose and stir a few times until just incorporated, leaving some streaks/swirls in the batter if you like. 
6. Pour the batter into the prepared baking pan and spread out evenly. A wooden spoon or spatula helps here.
7. Bake the brownies, setting a timer to go off after 15 minutes. Rotate the pan 180 degrees, reset the timer for another 15 minutes, and bake. 
8. The brownies are done when the edges are firm, but the insides are still gooey and melty. If they are still extremely gooey in the centre, bake for a few more minutes, taking care not to burn the outsides. (If they do end up too dark for your liking, simply trim the outside edges off with a knife.)
9. Let the brownies cool in the pan for at least 10 minutes before slicing them and removing them from the pan, otherwise they’ll fall apart.