Well Made by Kiley

Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt, slightly brown and foam up (~5 minutes). Add in the cocoa powder, and quickly stir to combine. Heat for 1 more minute, then remove from the heat and mix in the chocolate chips and olive oil until smooth. Set aside to cool. In a large bowl, whisk together the eggs and both sugars. Whisk until the sugar is fully dissolved and the mixture is frothy. Whisk in the vanilla. Once the chocolate mixture is cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk to combine. Fold in flour and salt. Then, fold in the chocolate chips (make sure the batter isn’t too warm before adding them). Pour half of the batter into the bottom of the prepared baking pan. One by one, dunk each ladyfinger into the coffee mixture and place on top of the brownie batter in the pan. Pour the remaining brownie batter on top and spread. Bake at 350F for 30-34 minutes. Remove and allow to cool completely cool. Prepare the cream cheese topping by beating the heavy cream and powdered sugar together until stiff peaks start to form. Then, beat in the cream cheese. Once the brownies are fully cooled, spread the cream cheese topping on top, and then dust with cocoa powder. Cut into 16 squares. Enjoy!