There is nothing like a rich chocolate brownie to solve all of your problems. And since brownies are so easy to make, they have become my go- to recipe for last minute desserts, snacks or bake sales. I have my favorite recipe but sometimes I want a brownie that is a bit different. So when that is the case, these brownies adapted from Savory Simple do the trick. They are dense and chewy, filled with chocolate and satisfy sweet, salty and chocolate cravings.
Wait, olive oil in baking? Why not? In fact, after living in an a Mediterranean country where olive oil is a culinary stamp and is more common than butter, I have become a convert to using it not only in my savory cooking but my sweet cooking as well. But the most important thing to remember is to use a good quality olive oil. One that is fruity and mild tasting will ensure that your sweet treats are moist, complex and flavorful. To increase the complexity of my brownies I like to use a combination of chocolates as well. Finally, top the brownies with a pinch of salt and you have a sweet, slightly salty and absolutely delicious treat. Enjoy!
SALTED OLIVE OIL BROWNIES
¼ cup fruity olive oil
5 ounces bittersweet chocolate, chopped
3 ounces milk chocolate
1 tablespoon cocoa powder
¾ cup granulated sugar
1 teaspoon pure vanilla extract
¼ cup all purpose flour
1 tablespoon espresso powder
Fleur de Sel
- Preheat the oven to 350 degrees F.
- Line a 8×8 inch brownie pan with parchment paper, then coat the parchment paper with non-stick cooking spray. Set aside.
- In the top of a double boiler, heat the olive oil and the chocolates together, stirring until the chocolate is completely melted and the mixture is smooth and well blended.
- Remove the mixture from the heat and stir in the sugar and vanilla.
- Add in the eggs, one at a time, beating until completely incorporated.
- Stir in the flour and espresso powder then beat for one minute until the mixture is smooth, shiny and all of the ingredients are fully incorporated.
- Pour the batter into the prepared pan and sprinkle with the fleur de sel.
- Bake for 30 minutes or until a cake tester inserted into the center of the pan comes out clean.
- Allow to cool completely before cutting.
Yields 16 small brownies