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Olive Oil Brownies with Sea Salt

By Alexandra Wenger ‘21

 

This recipe is perfect for busy people who want to bake. I’ve been having trouble finding time for baking with the mid-year workload – even chocolate chip cookies were taking me too long. These brownies are quick and easy to prepare with a short time in the oven, so you’ll have the time to study for that test and eat rich and delicious brownies! Don’t let the olive oil scare you; it only compliments the flavor. And to make these pareve, just use dairy-free chocolate.

 

6 tablespoons mild extra-virgin olive oil, plus a little more to grease the pan

1 cup flour

¾ tsp kosher salt

¼ tsp baking powder

¼  cup Dutch-processed cocoa powder

¼ cup boiling water

3 ounces melted unsweetened chocolate

1 egg

1 Tbsp vanilla extract

¾ cup brown sugar

¼ cup granulated sugar

½ cup chocolate chips

Flaky sea salt, as needed

 

Preheat oven to 350 degrees. Grease an 8-by-8 inch baking dish with a little olive oil. Line the pan with parchment paper with an overhang on two sides for easy removal after baking. In a bowl whisk flour, baking powder, and salt. In a larger bowl, whisk cocoa powder and boiling water until smooth. Whisk in oil, egg, melted chocolate, and vanilla. Whisk in sugars, and then fold in flour mixture. After fully combined, mix in chocolate chips. Scrape into the pan, smooth down the top, and bake for 20-25 until firm. When they’re still warm, sprinkle brownies with a bit of sea salt, but don’t go overboard. Let cool, and then take the brownies out of the pan using the parchment overhang and cut into 16 squares.

 

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