4 oz. bittersweet chocolate, chopped
1/3 c. Butternut Squash Seed Oil
1/2 c. all-purpose flour
1/4 tsp. sea salt
2 large eggs, room temperature
3/4 c. superfine sugar
1 tsp. vanilla extract
2/3 c. toasted hazelnuts, chopped
Preheat the oven to 350 F. Line an 8 inch square baking pan with a lightly oiled and floured piece of aluminum foil that overhangs the pan on two sides (this aids in removal later). Melt the chocolate over low heat on the stove-top or in the microwave and whisk in the oil. Let cool. Mix the flour and salt together in a small bowl. In a large bowl beat the eggs and sugar until pale and thick - about five minutes. Fold in the vanilla and the cooled chocolate mixture, followed by the flour and nuts, stirring just until everything is combined. Pour into the prepared pan and distribute evenly. Bake for 15-20 minutes; the top will by dry and crackly, though a toothpick inserted into the center will still be wet. Cool completely, and then cut into squares. Serve with vanilla ice cream or whipped cream.
