• Prepare a double broiler by placing a metal bowl with a metal bottom over a pot of water. Bring to a boil and place your chocolate in the bowl to melt.
• When the chocolate has melted add the sugar and coconut oil. Let continue to warm as you prep the other ingredients.
• Beat eggs in a mixer until light and fluffy.
• Add in the flour mixed with the salt.
• Preheat oven to 325 Farenheit
• With the mixer running, slowly add in the chocolate-sugar-oil mixture.
• Mix until it is satiny.
• Add in the cacao powder.
• Generously grease an 8 by 12 glass or mason stoneware baking dish with coconut oil and generously coat with tapioca flour. You can use foil to line the pans for easy removal, but this will contaminate you with a bit of aluminum.
• Spread your dough evenly in the pan.
• Put giant spoonfuls of preserves every 2 inches.
• Make elaborate swirls in the dough. Fold some over, make figure eights, and make fibonacci spirals.
• Cover brownies with foil and seal tightly on the edges. This step is vital.
• If you cannot deal with complicated baking instructions you can bake for 25 -35 minutes until a knife put in within one inch of the side comes out clean. A knife stuck in the center of the brownies will still be sticky.

If you want perfect brownies that are evenly cooked throughout...follow these instructions:

• Bake 20 min covered with the foil at 325 F
• Turn oven off for 20 minutes, leaving the oven door shut.
• Uncover, then bake for another 20-30 min at 325 F

  *If you are using a high powered convention oven you will bake at 15 min for 350 F.