Ingredients:
3/4 cup of all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1.25 sticks of butter
3 oz. bittersweet or semisweet chocolate
3 oz. unsweetened chocolate
1/4 cup
Coeur d'Olives Habanero Infused Extra Virgin Olive Oil1.25 cups sugar
3 large eggs at room temperature
Position the rack in the lower third of the oven and preheat to 350 degrees. Spray 9 x 13 inch pan with oil and set aside. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Place the butter and chocolate in a double boiler and heat over low until melted. Remove from heat and transfer to a large bowl and allow to cool for 10 minutes. Using a mixer on medium speed beat the sugar into the melted chocolate mixture until smooth and silky, about 5 minutes. Beat in the eggs and
Coeur d'Olives Habanero Infused Extra Virgin Olive Oil until well incorporated. Stir in the flour mixture until it is just mixed. Do not beat. Pour batter into prepared pan. Bake for about 20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs attached. Let cool on a rack for about 30 minutes.
