Dark Chocolate Sea Salt Olive Oil Brownies

So I strong believe that this is the only recipe for brownies that you will ever need. And these are a few tips to perfect your brownies:

1. Don’t be lazy. Especially when baking, the seemingly unnecessary extra steps go a long way. I’m talking about sifting the cacao powder, cutting up a chocolate bar instead of using chocolate chips, etc.
2. Please use the correct size pan and be precise about how long they bake in the oven. Every pan and oven are different, so keep an eye on them while they’re baking. I like to periodically check on them by sticking a fork in to see the consistency. And if you aren’t sure, it’s always better to take them out earlier rather than later. They will continue to cook slightly while they are cooling in the hot pan. This will help you avoid overcooked, dry brownies.
3. Let them cool!!! I know it’s hard to resist the urge to immediately dig in but letting them rest will make for more gooey brownies – it’s worth it.

But enough yap, here’s the recipe:

Ingredients

• 1 1/2 cups brown sugar
• 3/4 cup flour
• 2/3 cup cocoa powder, sifted
• 1/2 cup powdered sugar, sifted
• 1/4 cup ground coffee beans
• 3/4 teaspoons flakey sea salt
• 1/2 cup dark chocolate bar, cut into small chunks
• 1/2 cup extra virgin olive oil
• 2 eggs
• 1/2 teaspoon vanilla
• 2 tablespoons water

Method

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine brown sugar, flour, cocoa powder, powdered sugar, coffee beans, sea salt and the dark chocolate chunks.
3. In a large bowl, whisk together olive oil, eggs, vanilla and water.
4. Slowly add the dry mix to the wet mix. Start by adding some of the dry mix to the bowl of the wet mix, whisking to combine, and repeating the process until they are fully combined.
5. Cover the entire surface of an 8×8 baking pan with room temperature butter. Pour the batter into the pan and bake for about 40 minutes. See tip #2!
6. Let them cool before slicing. See tip #3!