The perfect brownie for every occasion! No one will ever even know that it is gluten free.
1/2 cup Pompeian Organic Extra Virgin Olive Oil, plus more for greasing pan
2 ounces bittersweet chocolate, coarsely chopped
2 ounces milk chocolate, coarsely chopped
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup gluten free all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon coarse kosher salt
1 1/2 cups coarsely chopped, toasted walnuts
1/2 cup semisweet chocolate chips
Preheat the oven to 350°F. Grease an 8x8x2-inch or 9x9x2-inch baking pan with Pompeian Organic 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.