Tangerine Olive Oil Brownies
This recipe comes from our Press Club member, Martin Keleti. Once you've tried this recipe for brownies, you'll never use a boxed mix again!
1 2/3 cups granulated sugar
1/2 cup Pasolivo Tangerine olive oil
2 tablespoons water
4 oz unsweetened chocolate broken/chopped into pieces
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease 13x9-inch baking pan, or line it with Reynolds "Release" aluminum foil.
In a small bowl, mix flour, salt, baking soda.
Microwave sugar, Pasolivo Tangerine olive oil and water in a large microwave-safe bowl on high (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add chocolate; stir until melted.
Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.