1. Preheat the oven to 180C. Grease and line a baking tin (about 33cm x 23cm).

2. Add the eggs, sugar, olive oil and vanilla to a bowl and whisk until thoroughly combined.

3. Add the flour, baking powder, cocoa powder and salt and stir well until incorporated and a thickish batter forms.

4. Pour the mixture into the prepared tin and bake for about 10 to 12 minutes – it should have that cracked-earth look, yet still yield slightly in the centre when you wobble the tin. Cool in the tin then transfer to the fridge to cool completely.

5. To assemble the sandwiches, remove the raspberry sorbet from the freezer to soften for a few minutes. Use a cookie cutter to cut out 10cm circles from the brownie slab (you can use whatever size or shape you like).

6. Place the brownie rounds on a flat surface, cracked side facing down. Top half of the circles with a scoop of raspberry sorbet, then place another round of brownie on top. Gently press together then scatter the sorbet section with freeze-dried raspberries, if using.

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