Olive Oil Dark Chocolate Brownies
Fudgy, crackly-topped brownies made with olive oil and dark chocolate, finished with flaky salt. One bowl, no mixer, ready in under an hour.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Serves
- 16
The vigorous whisking after the eggs go in is what creates the shiny, crackly top. Use an olive oil you would happily dip bread in; a fruity one tastes lovely with the chocolate.
Cool them fully before cutting for clean edges. Keeps airtight for 4 days, and the flavor deepens on day two.
Method
-
Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides.
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Melt the chopped chocolate with the olive oil in a large heatproof bowl set over a pot of barely simmering water, stirring until smooth. Take off the heat and cool .
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Whisk the sugar and brown sugar into the chocolate. Add the eggs, egg yolk, vanilla and fine salt, and whisk vigorously for until glossy and thick.
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Sift the flour and cocoa over the bowl and fold with a spatula until just combined, with no dry streaks.
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Scrape the batter into the pan, smooth the top and sprinkle with the flaky salt.
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Bake , until the edges are set and a toothpick in the center comes out with a few moist crumbs.
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Cool completely in the pan, at least , then lift out with the parchment and cut into 16 brownies.
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