Just the other day, I shared with you my love for Bertolli and an amazing recipe I tried for our New Year’s party, Roasted Baby Potatoes, Fresh sausage, Herbs and Ricotta – recipe by Chef Fabio Viviani. Not only were they simple to make but everyone raved about them! So, since the kids are still home for holiday break and getting a little antsy, we hit the kitchen to re-create Chef Viviani’s Chocolate Glazed Brownies.
Serves 12 | Cook Time: 25 minutes
What you need:
- 2/3 cup Bertolli® Extra Light Tasting Olive Oil
- 1 cup sugar
- 1/3 cup water
- 4 cups semisweet chocolate morsels, divided
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, beaten
- 1 cup toasted, chopped pecans (optional)
Preheat oven to 350°F.
Combine Bertolli® Extra Light Tasting Olive Oil, sugar and water in a large saucepan. Cook over medium-high heat until sugar dissolves. Add 2 cups of the chocolate morsels and the vanilla extract; stir until smooth.
Let cool 15 minutes. Add flour, baking soda and salt to cooled chocolate mixture. Stir in eggs and pecans, if desired. Spread brownie batter into a lightly oiled, floured 9x13-inch baking pan.
Bake at 350°F for 25 minutes or until toothpick inserted in center comes out clean.
Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies. Let stand 5 minutes to soften and then spread over brownies. Cool brownies completely on wire rack.
To check out this recipe and more from Bertolli and Chef Fabio Viviani visit www.whereflavorcomesfrom.com
I was supplied with the recipe and product for review purpose only. Regardless, I only recommend products or services I use personally and believe will be good for my readers. My opinion is always my own and it no way influenced. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.