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Perugina Chocolate Brownies
A bit fudgy, and made healthier by using extra virgin olive oil in place of butter.  These brownies will stay for up to 4 days in an airtight container; if they last that long!
Origin: From the Kitchen of LindySez
Ingredients:

6 ounces Perugina Bittersweet Chocolate; chopped
1/2 cup COLAVITA Extra Virgin Olive Oil
2 large eggs, at room temperature
1 cup sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour


Preparation:

1. Heat the oven to 350 degrees F.  Line an 8 x 8 glass baking dish with aluminum foil.
2. In a small sauce pan, combine the olive oil and chocolate; cook over medium low heat, stirring frequently, until combined and smooth.  Remove from heat and bring to room temperature.
3. In a large bowl, combine the eggs, sugar, cocoa, vanilla and salt; stir until combined.  Add the cooled chocolate and mix well; add the flour and stir until no white streaks remain.
4. Transfer the batter to the baking dish and bake, about 25 minutes, or until a tester, inserted in the middle, comes out clean.  Remove from the oven and cool completely before cutting.