Before anything else, preheat your oven to 350°F (175°C). If you don’t do this first, you risk not having that perfect brownie texture. Grease a square baking pan or line it with parchment paper for easy removal later.

In a large mixing bowl, combine the gluten-free flour, cocoa powder, espresso powder, and sea salt. This not only blends the flavors but ensures an even distribution of dry ingredients.

In a microwave-safe bowl, melt the unsalted butter and half of the chocolate chips. Heat in short bursts, stirring in between until smooth. Let it cool slightly.

In a separate bowl, mix together the granulated sugar, brown sugar, and eggs. Whisk them until the mixture is pale and fluffy. The eggs help trap air, giving your brownies a nice lift.

Add the slightly cooled chocolate and butter mixture to the egg and sugar mixture. Stir in the molasses and vanilla extract. This creates a luscious batter that smells heavenly.

Slowly fold the dry mixture into the wet ingredients. Be gentle. You want it just combined. Overmixing can lead to tough brownies.

Finally, toss in the rest of the chocolate chips and chocolate chunks. Oh, the joy! This step ensures every bite is packed with chocolate deliciousness.

Pour the brownie batter into your prepared pan. Spread it out evenly and pop it into the oven. Bake for about 20 to 25 minutes. Check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, they are perfect.

Once you've baked to perfection, let the brownies cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before slicing. Patience is a virtue—trust me on this. The smell will entice you to dig in right away!