1. Preheat oven to 350ºF and adjust rack to middle position. Cut two long pieces of unbleached parchment paper that are 8-inches wide. Fit parchment into length of 8×8-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Fit other piece of parchment into width of pan in the same manner, perpendicular to the first sheet (this keeps the brownies from sticking and will give you the ability to lift the brownies out of the pan after they have been baked for even cutting).
2. Place coconut flour, cocoa powder, sea salt, and baking powder in a large mixing bowl. Whisk gently to combine ingredients. Place eggs, coconut cream, melted ghee, honey, espresso powder and vanilla in the blender and blend until smooth (this step is necessary because the coconut cream is very thick and it will ensure a smooth brownie batter). Whisk wet ingredients into the dry ingredients until smooth, about 30 seconds. Fold in chocolate chips. Spoon batter into the parchment-lined baking dish and spread evenly using an off-set spatula. Bake for 30-35 minutes, until edges are set and a cake tester inserted into the middle of the brownies comes out with a few moist crumbs (be careful not to over bake). Cool for 10 minutes and then, holding onto the parchment, gently lift the brownies out of the pan and place on a cutting board. Cut brownies and serve.

*To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months. You can also purchase this brand that makes grain-free baking powder.