Gluten-Free Brownies

Heat the oven to 350 F. On a lined baking sheet, roast the nuts (if using) until lightly toasted and fragrant, about 8 minutes. Set aside to cool.
Chop the chocolate into small pieces, no larger than a dime. In a double boiler or with a bowl placed over a pan of barely simmering water, melt the chocolate, butter, and olive oil; stir the mixture gently, taking care not to let the chocolate burn or to let water into the mixture.
In a mixing bowl of electric mixer, whisk together the brown sugar, almond meal, brown rice flour, salt, cinnamon, and baking soda. Switch to paddle attachment of mixer. Make a well in the center and add the eggs, vanilla extract, and melted chocolate. Beat on low-medium speed for 2 minutes, until the batter begins to come together and becomes smooth and glossy. Add the reserved nuts, stirring by hand.
Line an 8-inch square baking pan with foil and lightly oil the bottom. Spread the batter into the prepared baking pan. Smooth the batter with a spatula. Scatter the chocolate chips (if using) across the batter, pressing them in slightly. Bake in the center of the oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake. Cool on a wire rack.
When the brownies are thoroughly cooled, remove them from the pan by gripping the foil edges and lifting out the brownies as one solid piece. Chill for 1 hour before cutting.