Preheat the oven to 350°F. Grease an 8x8x2-inch or 9x9x2-inch baking pan with Extra Virgin Olive Oil. Line the pan with parchment paper so that the ends are hanging over the sides of the pan to use as a handle later.

In a medium saucepan, combine the 1/2 cup Pompeian Organic Extra Virgin Olive Oil, bittersweet and milk chocolate. Cook and stir over medium heat until the chocolate has melted. Remove from the heat. Add both sugars to the chocolate mixture and stir until smooth. Add the eggs, beating until each one is combined.

In a small bowl, combine the flour, baking soda, and salt with a whisk then add the flour mixture to the chocolate mixture and stir to combine. Stir in he walnuts and chocolate chips. The batter will be very thick and glossy. Spread into the prepared pan. Bake for 25 minutes or until the top is set but still soft. Cool completely on a wire rack before cutting into bars.