I’m not sure where this recipe came from– it arrived in my email today, and Googling doesn’t find a source– but it’s an interesting idea.

Yield: 16 small brownies

4 ounces bittersweet chocolate (at least 70% cocoa)
1/3 cup extra virgin olive oil
1/2 cup flour
1/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla
2/3 cup chopped walnuts (optional)

Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

Melt the chocolate and whisk in the oil. Let cool.

Mix the flour and salt. Beat the eggs and sugar until pale and thickened, about five minutes. Fold in the vanilla and chocolate mixture, then fold in the flour and optional nuts. Pour into the prepared pan and distribute evenly.

Bake for 22-26 minutes The top will be dry and crackly, but a toothpick inserted in the center should still be a little wet. Cool completely.