Brownies with Chocolate Chips, Pecans, & Hazelnuts

Brownies with Chocolate Chips, Pecans, & Hazelnuts:

This makes a 8"x8" pan or double the recipe to make a

9"x13" pan.  The pan in the picture is actually 9"x6 1/2", but not many people have one of those.

Ingredients:

1 1/2 Cups Sugar

3/4 Cup Flour

1/2 Cup Cocoa

   (Use a mixture of approximately 2 parts regular cocoa,

   non-alcalized and 1 part Dutch processed.)

1/2 tsp baking powder

1/4 tsp salt

1/4 C non-virgin olive oil

2 tsp. vanilla

3 eggs

Optional Toppings:  Pick a few of your favorites.

1/2 - 1 Cup chocolate chips

Pecans

Walnuts

Hazelnuts

Peanut Butter Chips

Butterscotch chips

Flaked Coconut

A few dashes of popcorn salt

Directions:

Preheat oven to 350 deg. F.  Sift together dry ingredients.  Dump in eggs, oil, and vanilla.  Stir by hand with a strong spoon only just until mixed.  Do not mix the chocolate chips into the batter; they sink and stick to the pan, which is a horrible waste.  Pour batter into oiled pan and sprinkle toppings evenly over the batter.  If desired, sprinkle a little popcorn salt over the top; this goes especially well with the nuts.  Bake 40-45 minutes, just until a knife inserted in center barely comes out cleanly.  They should be fully cooked but not overdone.  The end result should be crispy and chewy on the edges and soft in the center.  If you use a small pan, everybody can get an edge piece.