Fudgy and smooth brownies are moist in the center with crisp corners. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich.
Print Recipe
OLIVE OIL BROWNIES WITH SEA SALT
Course: DessertCuisine: AmericanDifficulty: EasyServings
16
servingsBaking time
40
minutesIngredients
6 tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan
1 cup/130 grams all-purpose flour
¾ teaspoon kosher salt
¼ teaspoon baking powder
¼ cup/25 grams Dutch-processed cocoa powder
¼ cup/60 milliliters boiling water
3 ounces/90 milliliters melted unsweetened chocolate
1 large egg, at room temperature
1 tablespoon vanilla extract
¾ cup/165 grams packed dark brown sugar
⅓ cup/65 grams granulated sugar
½ cup/90 grams mini or regular chocolate chips
Flaky sea salt, such as Maldon, as needed
Directions
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Notes
- Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
- These brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
