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Arrange an oven rack in the middle position and preheat it to 325°F.
Coat an 8-inch metal baking pan lightly with a teaspoon of olive oil, then line the pan with parchment, making a sling with edges hanging above all sides by 1 inch.
In a medium mixing bowl, add the granulated sugar, brown sugar, olive oil, eggs and yolk, and vanilla extract. Stir vigorously to combine.
In another smaller mixing bowl, whisk the flour, cocoa powder, espresso powder, and fine sea salt. Add to the sugar mixture and stir to combine. Stir in the chocolate chips.
Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs at the tip.
Remove the pan from the oven and immediately sprinkle the flakey sea salt evenly over the top of the brownies. Cool in the pan for 10 minutes. Use the parchment sling to lift the entire brownie block from the pan.
Allow the brownies to cool completely to ensure they cut cleanly, at least 1 hour. Cut into 16 pieces, cutting 4 rows (3 cuts) in each direction.