For the Brownie

1. Preheat the oven to 200°C (fan-assisted).
2. Sift together the flour and cocoa powder.
3. Melt the chocolate either in the microwave at medium power or over a bain-marie. Stir until completely smooth, then add the olive oil and mix until fully combined.
4. Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar until the mixture becomes pale, light, and fluffy.
5. Add the chocolate and olive oil mixture to the whipped eggs and gently fold it in using a spatula until fully incorporated.
6. Gradually fold in the sifted flour and cocoa powder. Mix gently, just until combined, taking care not to overmix, as this would deflate the air incorporated during whisking.
7. Grease a 25 × 30 cm baking tin, lightly dust it with flour, and pour in the brownie batter.

For the Anthotyro Cream

1. Using the whisk attachment, beat together the Anthotyro cheese, sugar, and egg until smooth and creamy.
2. Spoon the cream over the brownie batter and gently swirl it with a knife or skewer so that it partially blends into the chocolate mixture, leaving some areas visible for a marbled effect.

Bake for 15–16 minutes at 200°C (fan-assisted). Be careful not to overbake the brownie, as it should remain soft, rich, and fudgy in the centre. If baked for too long, it will become dry and lose its characteristic texture. For the most accurate result, use a probe thermometer. The brownie is perfectly baked when the internal temperature at the centre reaches 82–85°C.