Preheat the oven to 325 degrees F.
Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep).
Measure out the flour and cocoa powder and sift into a bowl, set aside.
Combine the vanilla paste, and espresso powder with the Chambord, set aside.
Microwave the room temperature margarine for 10 seconds, set aside.
In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until it looks very thick and pale yellow like a cake batter. Can you a hand mixer as well.
When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and Chambord mixture.
Slowly add the flour and cocoa powder mixture (I like to put a dish towel over the mixture so I don’t have cocoa dust everywhere). Mix just until it’s combined.
Still on low speed, slowly add the margarine and mix for another 10 seconds until combined.
Pour the brownie mixture into the greased dish.
Place dish into an even bigger roasting pan, then slowly add very hot tap water (you do not want any water to splatter into the brownie dish) into the surrounding space of the larger roasting pan until the water fills about halfway up the side of brownie dish.
Bake for 65 minutes exactly.
Allow it to cool for 20 minutes before serving. It will appear like a cake on the outside with a pudding like texture inside. Serve warm.