4 ounces bittersweet chocolate (or carob), chopped
3/4 cup butter, cut into pieces
1 cup sugar
3/4 cup yogurt
2 teaspoons vanilla extract
3 teaspoons Santa Fe Olive Oil & Balsamic Company’s Cherry Balsamic Vinegar
1 cup all-purpose flour
1/3 cup cocoa or carob powder
1/4 teaspoon salt
1 cup semisweet chocolate or carob chunks
3/4 cup walnuts, coarsely chopped (optional)
Garnish: powdered sugar
1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil.
2. Melt chocolate and butter in a large saucepan over very low heat. Stir in sugar, eggs, cherry balsamic, and vanilla. Combine flour and next 2 ingredients; stir into chocolate mixture. Fold in chocolate chunks and nuts, if desired. Spoon batter into prepared pan.
3. Bake 20 to 22 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Cool completely in pan on wire rack. Cover and chill until firm.