Serves: 16
Time: 1 hour
Ingredients:
- 4 oz unsweetened chocolate, chopped
- 1/4 cup Arbequina (or mild) EVOO*
- 1/4 cup blood orange infused olive oil*
- 1 3/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup pecans or walnuts (optional)
- Maldon flake salt (for finishing)*
Directions:
- Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper.
- Place chocolate and olive oil in a large bowl and melt them over gently simmering water or in a microwave in 30-second bursts. Off the heat, stir until smooth and fully melted.
- Whisk in sugar, cocoa, and salt until combined, then whisk in eggs, one at a time, followed by vanilla. Stir in flour (and nuts if you are adding them to your brownies) and scrape batter into prepared pan, spread until even, then sprinkle lightly with flaky salt.
- Bake for 30 minutes to 34 minutes, or until a toothpick inserted into the center comes out batter-free.
- Transfer to a rack and let cool for 10 minutes. Then, use the parchment paper to gently yank the brownies out of the pan onto the rack. Let cool another 10 minutes if you can bear it, then cut into 16 squares.
Tips: Nobody knows why, but trust me that a disposable plastic knife is the easiest way to cut brownies cleanly, even when hot.
*available at Olive This Olive That