Chocolate and olive oil have a natural affinity for one another.
INGREDIENTS:
4 squares unsweetened chocolate
2/3 cup extra virgin olive oil, mild or buttery tasting
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nuts (optional)
1 large Hershey chocolate bar (for the frosting)
METHOD:
Preheat oven to 350°F. Spray 9 x 13 pan with non-stick cooking spray.
Melt chocolate squares with the olive oil in the microwave or on top of the stove. Do not overheat the chocolate. Set aside.
In a mixing bowl, beat the eggs, vanilla, and sugar together.
Whisk together the flour, baking powder, and salt in a mixing bowl. Add the cooled chocolate and olive oil mixture and stir until just combined. Add nuts if desired.
Bake at 350°F for 30 minutes in greased 9 x 13-inch baking pan.
Remove from oven. Lay the large Hershey candy bar on top of the hot brownies, then place the pan back in the oven for 1 minute or so to melt the chocolate bar. Using an offset spatula, spread out the melted chocolate bar over the brownies as if it’s frosting.
Allow brownies to cool before cutting.
YIELD: Makes 16-24 servings
