Ingredients:

  • ¼ cup (60ml) Bertolli Extra Light Tasting Olive Oil
  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ cup (30g) all-purpose flour
  • 2 teaspoons (6g) espresso powder
  • ¼ teaspoon (1g) baking powder
  • ¼ teaspoon (1.5g) fine sea salt
  • 1 cup (125g) fresh raspberries
  • ½ cup (50g) coarsely chopped pecans (or other nuts of choice)
  • Coarse or flaked sea salt, for finishing

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch brownie pan with parchment paper, leaving an overhang for easy removal. Grease the pan and paper with nonstick spray.
  2. Combine olive oil and chopped chocolate in a heat-proof bowl set over simmering water (double boiler). Stir until melted and smooth.
  3. Remove from heat. Stir in sugar until well combined. Beat in eggs one at a time, then add vanilla extract. Beat until smooth and glossy.
  4. Whisk together flour, espresso powder, baking powder, and salt. Add to the wet ingredients and whisk until just combined and batter is smooth and shiny.
  5. Scrape batter into prepared pan. Sprinkle with raspberries, pecans (if using), and a sprinkle of flaked sea salt.
  6. Bake for approximately 30 minutes, or until cooked through but still gooey. The edges should be set, and the center should still have a slight wobble.
  7. Remove from oven and let cool in the pan for at least 30 minutes before slicing. Sprinkle with additional sea salt before serving, if desired.