fudgy olive oil brownies with mascarpone whip from @gatherednutrition

Preheat oven to 180°c and line an 8×8 inch baking dish with parchment paper. In a small saucepan over medium heat, melt the chocolate chips with the olive oil. stir frequently to avoid burning. remove from heat once completely melted and smooth. set aside. In a large bowl, whisk the egg with the coconut sugar and vanilla. add the cocoa powder, tapioca starch, sea salt, and chocolate mixture and stir until a smooth batter is formed- don’t over mix! Pour batter into your lined baking dish. bake for 25 minutes. allow to cool for at least 10 minutes, then lift by the parchment paper to continue cooling on a cooling rack. When brownies are cooled, make your frosting. in a large bowl use a hand mixer or stand mixer to whisk heavy cream, mascarpone, and powdered sugar together until stiff peaks form- it will take about 5 minutes so be patient! fold in your vanilla bean paste. spread over the brownies (you may have some leftover), then sift some cocoa powder over the top. slice, serve, and enjoy! *store in refrigerator once frosted