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Bittersweet Chocolate Brownies

Ingredients

4 oz bittersweet chocolate, chopped

1/3 C Olive Destination Delicata Squash Seed Oil or Butternut Squash Seed oil

½ C flour

¼ tsp. Olive Destination sea salt

2 large eggs, room temp

¾ C superfine sugar

1 tsp. Olive Destination Vanilla Balsamic Vinegar

2/3 C toasted hazelnuts, chopped

 

 Method

Preheat oven to 350 F. Line an 8 inch square baking pan with lightly oiled and floured piece of aluminum foil that overhangs the pan on two sides.

Melt chocolate over low heat and whisk in oil. Let cool.

Mix flour and salt in small bowl. In large bowl beat eggs and sugar until pale and thick—about five minutes. Fold in the vanilla and cooled chocolate mixture, followed by the flour and nuts, stirring just until combined. Pour into the prepared pan.

Bake for 15-20 mins: the top will be dry and crackly, though a toothpick should come out still wet. Cool completely, and then cut into squares. Serve with vanilla ice cream, or whipped cream.

*OD= Olive Destination

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