Serves 12 | Cook Time: 25 minutes
- 2/3 cup Bertolli® Extra Light Tasting Olive Oil
- 1 cup sugar
- 1/3 cup water
- 4 cups semisweet chocolate morsels, divided
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, beaten
- 1 cup toasted, chopped pecans (optional)
Preheat oven to 350°F.
Combine Bertolli® Extra Light Tasting Olive Oil, sugar and water in a large saucepan. Cook over medium-high heat until sugar dissolves. Add 2 cups of the 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 pecans, if desired. Spread brownie batter into a lightly oiled, floured 9×13-inch baking pan.
Bake at 350°F for 25 minutes or until toothpick inserted in center comes out clean.
Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies. Let stand 5 minutes to soften and then spread over brownies. Cool brownies completely on wire rack.