Use a high-quality dairy free bittersweet chocolate. I recommend Guittard or Scharffen Berger.




Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio robusto evoo.




If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.




Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top.




When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.