Coat an 8-inch square baking pan with olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.

Sift the flour, cocoa and salt into a bowl ( a mesh strainer is perfect for this job).

Beat the eggs in the bowl of a heavy duty mixer fitted with the paddle attachment on medium speed for a minute. Increase speed to medium-high while adding the sugar 1/2 cup at at time. Beat until the eggs are pale, thick and creamy.

Decrease mixer speed and slowly add the oil in a thin stream, as if you were making an emulsion like mayonnaise. Add the vanilla extract.

Stir the flour mixture into the egg mixture in 3 or 4 additions until just incorporated, scraping down the bowl as needed.

Scrape the batter into the prepared baking dish and sprinkle the cacao nibs over the top, if using.

Bake 30- 35 minutes, or until a toothpick inserted into the center of the brownies emerges with some moist crumbs.

Cool the pan completely on a rack before cutting into serving pieces.