Step 1

Preheat the oven to 350°f / 180°c. Grease and line a 9”x5” (23x13cm) or similar size loaf pan with parchment paper, extending the paper over the side of the tin to give you a sling to use to remove the brownie when cooked.

Step 2

In a medium bowl, combine the brown sugar, granulated sugar, and egg. Whisk for 1-2 minutes until the mixture has thickened and lightened in colour (alternatively use a handheld mixer). Add the vanilla and Filippo Berio Extra Light Olive Oil and mix to combine.

Step 3

In a small bowl, sift together the cocoa powder, flour, salt, and espresso powder.  Mix to combine. Add to the wet ingredients and fold in with a spatula until just combined.

Step 4

Transfer the mixture to the prepared loaf pan, and spread in with a spoon or spatula. Top with the chopped chocolate. Bake for 20 to 23 minutes, until the brownie is set around the edges and a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes then use the parchment paper to remove from the pan and allow to cool completely.

Step 5

Slice using a sharp knife, wiping between slices to ensure clean cuts. Finish with flaky sea salt if desired. Store leftovers at room temperature in an airtight container.