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Updated: January 20, 2013 6:03AM


2/3 cup extra light-tasting olive oil

1 cup sugar

1/3 cup water

4 cups semisweet
chocolate morsels, divided

1 teaspoon vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

4 large eggs, beaten

1 cup toasted, chopped pecans (optional)

Preheat oven to 350 degrees.

In large saucepan, combine olive oil, sugar and water. Cook over medium-high heat until sugar dissolves.

Add 2 cups of chocolate morsels and the vanilla extract; stir until smooth. Let cool 15 minutes. Add flour, baking soda and salt to cooled chocolate mixture. Stir in eggs and, if desired, pecans.

Spread brownie batter into lightly oiled, floured 9x13-inch baking pan. Bake for 25 minutes or until toothpick inserted in center comes out clean. Sprinkle remaining 2 cups chocolate morsels over warm brownies. Let stand 5 minutes to soften, and then spread chocolate glaze over brownies. Cool brownies completely on wire rack.

Chef Fabio Viviani
for Bertolli Olive Oil

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