Extra Dark Chocolate Hazelnut Fudge Brownie Pie

1 1/2 cups granulated sugar
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 cup powdered sugar
1 1/2 cups dark chocolate chips
3/4 tsp. sea salt
2 large eggs
1 1/2 cups chocolate hazelnut butter (Nutella), slightly softened
1/2 cup light olive oil
2 Tbs. water
1/2 tsp. vanilla extract

Preheat the oven to 350 degrees.
Lightly spray an 9″ round quick release cheesecake pan with cooking spray and line it with parchment paper. Spray the parchment paper.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.
Fold in the melted chocolate hazelnut butter.

Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing into pie or cake wedges.
While still somewhat warm, top with a scoop of vanilla bean ice cream and a drizzle for decent bourbon. You won’t be sorry!