Heat oven to 400 degrees, and line a 8x8 metal baking pan with foil. Do NOT use glass. Set a double boiler over just-simmering water, and melt chocolate together with the Olive Oil, stirring often, until just a few small lumps remain. Remove from heat and stir until smooth. (This can also be done in a microwave set to low.)
Stir in sugar and salt; add the eggs one at a time, stirring until smooth between each addition. Stir in the flour and stir until batter is very smooth and begins to pull away from the bowl, a minute or two. Add a handful of nuts if you'd like, transfer batter to prepared baking tin, and bake for 20 minutes.
A few minutes before the brownies are set to come out, prepare an ice bath: Fill a larger baking or roasting pan with about an inch of ice water. Transfer brownie pan from the oven directly to the bath, being careful not to splash water over the sides and onto the brownies; allow to cool completely before lifting out and serving.
*Use your favorite flavor, or combine several to create something totally your own! For example, Seth's Mexican Hot Chocolate Olive Oil Brownies use 2 Tbs Harvest Olive Wood-Smoked Olive Oil, 2 Tbs Harvest Cayenne Olive Oil, and 3 Tbs Harvest Butter Olive Oil. Serve with a reduction made from Harvest Espresso Balsamic Vinegar; throw a cinnamon stick and a dried chili into the vinegar as it simmers to infuse the vinegar with even more flavor. (Just be careful with the chili; remove it after a few minutes, or whenever your reduction has reached the desired level of heat.)
How’d the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest