Ingredients:

6 tablespoons La Tourangelle Roasted Walnut Oil
8 oz bittersweet chocolate (70%), chopped
3 large eggs, room temp
¾ cup + 2 tablespoons (175 g) sugar
½ teaspoon fine sea salt
1 teaspoon vanilla extract
1/3 cup (55 g) AP flour (or sweet rice flour for GF)

Directions:

1. Position a rack in the center of the oven and preheat to 350ºF. Line an 8×8-inch square pan with parchment on all sides.
2. Place the oil and chocolate in a small, heavy saucepan set over very low heat. Melt together, stirring constantly, until warm, 2-3 minutes. Remove from the heat and keep warm.
3. Whip together the eggs, sugar, and salt in the bowl of a stand mixer with the paddle on high until light and fluffy, 3-5 min. On low, stir in the vanilla, then the warm chocolate mixture.
4. Sift in the flour and mix on low to combine, scraping the sides and bottom of the bowl to make sure the batter is homogenous.
5. Pour into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 18 – 25 min. Cool completely, then cut into squares with a hot, clean knife wiped clean between each cut.
6. Store covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

Image and Recipe by  The Bojon Gourmet