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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ metal baking pan with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, add the wet ingredients: oil, sugars, and vanilla. Mix on medium speed until combined, about 1 minute.
Add the eggs and yolk one at a time, mixing after each addition. Then, mix for 30 seconds.
Let the mixture rest for 3 minutes, then repeat by mixing for 30 seconds. Repeat two more times.
In a medium mixing bowl, whisk together the dry ingredients: cocoa powder, flour, salt, baking powder, and espresso powder (optional).
Slowly add the dry ingredients along with the chopped chocolate. Continue mixing until no white streaks remain, about 30 seconds.
Pour the batter into the prepared pan and bake in the oven for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving.