3 large eggs
1 & 1/2 c. sugar
2 tsp vanilla
1/2 c. extra virgin olive oil*
1/2 c. Dutch process cocoa powder
1 & 1/2 c. unbleached flour
1 tsp sea salt
Pre-heat oven to 350 degrees.
Spray an 8-inch square baking pan with olive oil cooking spray. Cut a piece of parchment to fit just the bottom of the pan; insert & spray well.
In a large ceramic mixing bowl, whisk the eggs until thick. Add the sugar 1/2 cup at at time, whisking well after each addition. Whisk until the mixture is thick and creamy. Add vanilla & stir in completely.
Slowly drizzle the olive oil into the egg mixture while steadily whisking to incorporate.
Add the cocoa, flour & salt to the egg mixture, stirring gently just until moistened.
Pour the batter into the prepared baking pan.
Bake 28-32 minutes until some small crumbs cling to tester & batter is no longer "wet".
Remove from oven & let cool on wire rack 5 minutes. Sprinkle with powdered sugar. Cool completely before cutting.
*Experiment with infused olive oil such as Blood Orange or Chili Pepper for Brownies with more depth & flavor.