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Line a half sheet pan with parchment. Melt butter with Fustini’s Blood Orange Olive Oil in medium size sauce pan. Once butter has melted, add sugar and bring to a simmer. Stir in the cocoa and remove from the heat.
Place the eggs and Fustini’s Cara Cara Vanilla Balsamic Vinegar into a mixer bowl fitted with the blade attachment and stir to combine. With the mixer running, add one third of the hot oil and sugar mixture to temper the eggs.
Add the rest of the sugar mixture and mix well. Add the flour, chopped chocolate and pecans, if using, and mix to combine.
Spread the mixture onto the prepared pan and bake until set, approximately 20 to 30 minutes. Cool before cutting.
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