Preheat oven to 350°F. Grease an 8x8 baking dish with extra light olive oil or butter and line it with parchment paper. Set aside.
Melt butter in a large bowl. Mix in oil, molasses, sugars, extract, and then add in frothy-beaten eggs and combine until smooth.
Add in almond flour, cocoa powder, baking espresso powder (if using), salt, baking powder, and cornstarch and mix well.
Fold in chocolate chips/chunks (optional: reserve 1-2 tbsp to sprinkle over the top of the batter.)
Pour batter into a well-greased, parchment-lined baking dish and spread into an even layer (sprinkle reserved chocolate chips over the top) and bake for 20-25 min at 350°F until a toothpick in the middle comes out slightly wet and with a few crumbs.
Remove from the oven and allow your brownies to cool completely in the pan before lifting your brownies out and cutting into 16 squares. Enjoy warm, room temp, or cold.
Store any leftovers in an airtight container in the fridge for up to a week.