Walnut Cocoa Brownies
- Extra unsweetened cocoa for dusting
- 1 cup chopped walnuts
- 1-1/2 cups all-purpose flour
- 1-1/4 cups Pompeian Extra Light Tasting Olive Oil
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 2/3 cup unsweetened cocoa
- 4 extra-large eggs
Preheat the oven to 350° F.
In a small saucepan, heat the Pompeian Extra Light Tasting Olive Oil together with the cocoa over low heat and whisk until smooth. Transfer the mixture to a large mixing bowl, add the sugar and stir until well blended. Add the eggs one at a time, whisking until well blended after each addition. Fold in the flour and walnuts until the flour just disappears. Pour the brownie batter into a lightly greased, 9" x 13" baking dish. Spread evenly with a wet spatula and bake in the center of the preheated oven for 30 to 35 minutes or until a toothpick, when inserted, comes out almost clean. Do not over bake.
Remove from the oven and let the brownies cool completely before cutting. Dust with additional cocoa and cut into squares.