½ cup olive oil
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa
¼ tsp salt
½ cup chocolate chips
½ cup chopped pecans (optional)
Heat oven to 350. Grease square pan, 9x9x2n inches. Blend olive oil, sugar and vanilla in large bowl. Add eggs, beat well. In a separate bowl combine dry ingredients and then gradually blend into egg mixture. Stir in chocolate chips and nuts and spread into pan and bake 20-25 minutes. Yield 16 brownies.
Variation: Omit chocolate chips and instead layer pan with half brownie mix, lay 2 almond toffee symphony bars on mix and then pour remaining brownie batter on top, bake 20-25 minutes.
