Preheat the oven to 350ºF (180ºC).

Line a 9x9 inch square pan with parchment paper, leaving a 1-inch overhang for easy removal.

Fill a medium saucepan with 1–2 inches of water and bring to a simmer.

Add extra-virgin olive oil, 1 cup dark chocolate chips, and cocoa powder into a medium sized heatproof bowl, and place it over the pot of simmering water. Heat until the chocolate has melted and the mixture is smooth. Set aside to cool.

In a large mixing bowl, add white sugar, brown sugar, eggs, and vanilla. Using an electric mixer, whip on high speed for 5 minutes. Mixture should be thick and pale in color.

In a large mixing bowl, add white sugar, brown sugar, eggs, and vanilla. Using an electric mixer, whip on high speed for 5 minutes. Mixture should be thick and pale in color.

In a large mixing bowl, add white sugar, brown sugar, eggs, and vanilla. Using an electric mixer, whip on high speed for 5 minutes. Mixture should be thick and pale in color.

Spread the brownie batter in your prepared pan. Swirl raspberry jam on top of the batter, followed by the fresh raspberries. Bake for 32 to 36 minutes. Do not overbake! Allow to cool completely in the pan at room temperature or in the fridge before slicing.

Store leftovers in an airtight container on the counter for up 3 days or for 1 week in the fridge.