If you are looking for butter laden, rich, dense brownies then these are not for you. But, if indulgence & counting calories are your kind of conflicting inclination, then these are right up your alley!! A long time ago I found these inviting Olive Oil Brownies by Sabra @ Cookbook Catchall. The recipe that comes from Faith Heller Willinger’s cookbook, Adventures of an Italian Food Lover is a twist on the traditional brownie in butter terms.  I've used roasted almonds instead of pistachios this time around, & have stuck to my addition of some oats. The other change this time around is the addition of a teaspoon of baking powder. Take a look ... they've got a beautiful crust, & are slightly, yet delightfully chewy within.

Method:

• Preheat the oven to 175C. Line a 7 X 11" (or 8 X 8") baking pan with lightly oiled and floured parchment paper that overhangs the pan on two sides (this aids in removal later).
  Whisk the oil into the melted chocolate. Leave to cool.
• Whisk together the flour, oats, baking powder, salt and nuts together in a bowl.
• In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour & nut mixture, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
• Bake for 22-26 minutes (note from the Traveler's Lunchbox: I would recommend checking earlier to avoid over-baking - mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
• Cool completely, then cut into squares with a sharp knife held firmly, because of the almonds. Serve plain, or with whipped cream or vanilla ice cream for extra indulgence.