Preheat your oven to 350°F. Line an 8-inch square pan with parchment paper leaving about 2 inches of overhang at each side.

For the brownie batter, place the chopped chocolate in a heatproof bowl and melt gently over a saucepan of barely simmering water or melt in the microwave in short bursts with frequent stirring. Stir until the chocolate is smooth and glossy and then stir in olive oil until evenly incorporated.

Combine eggs, sugar and vanilla extract in a large bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy. Add melted chocolate mixture and beat until well incorporated and homogeneous.

Combine flour, cocoa and salt in a small bowl and then sift over the chocolate mixture. Fold it in gently. Fold in chocolate chips. Spread the batter evenly into your prepared pan.

Bake for 20-24 minutes, until the top is shiny and crackly and a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer pan to a wire rack and let cool completely.

For the frosting, place dates in a medium bowl and pour over enough boiling water to cover them. Cover the bowl and let stand for 5-10 minutes. Drain dates well and place them in the bowl of a food processor. Pulse until dates are broken down to smaller pieces. Add peanut butter and cocoa powder and process until smooth like a thick paste and it starts to form a ball in the bowl. Add hot water 1 tablespoon at a time and process until it reaches a smooth spreadable consistency, stopping to scrape down the sides frequently. Mix in vanilla and salt.

Spread the frosting evenly over the cooled brownies and top with your favourite sprinkles!