Preheat the oven to 350° F and spray the pan with cooking spray

If using a blender, add all of the ingredients except the nuts and chocolate and blend until smooth. If using a bowl, whisk the eggs well until uniform in color. In order of the ingredient list, add each one at a time, except the chocolate chips and nuts, whisking well after each addition. When smooth, add the chips and the nuts. If I am using a blender, I pulse the chips and nuts to break them down just a tad more.

Pour into prepared baking dish

Bake for 22-24 minutes for a 9x9” pan or 24-26 minutes for an 8”x8” pan at 350° F, or until set in the center.

When cooled, cut into 16-25 squares. You can leave the bread out at room temperature for a few days; store it in the refrigerator for up to two weeks; or freeze these for 6 months in a tightly sealed container.