Olive Oil Brownies with Flaky Sea Salt
Yield: 16 brownies
Ingredients:
• 6 tbsp extra-virgin olive oil, plus more for greasing pan
• 1 cup all-purpose flour
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• ½ cup Dutch-process cocoa powder
• ½ tsp baking powder
• 2 tsp kosher salt
• 2 large eggs, at room temperature
• 1 tbsp vanilla extract
• ½ cup brewed hot coffee
• Flaky sea salt
⸻
Method:
- Preheat the oven to 350°F.
- Lightly grease an 8-inch square baking pan with olive oil - like the NEW All-Clad 8" square baker.
- Line the pan with parchment paper, leaving an overhang on at least 2 sides to lift brownies out after baking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt until evenly combined.
- In a large bowl, whisk the brown sugar, granulated sugar, and olive oil until smooth and glossy. Add the eggs and vanilla and whisk until fully incorporated.
- Stir the hot coffee into the wet mixture.
- Add the dry ingredients and gently fold with a large spatula just until no dry ingredients remain.
- Scrape the batter into the prepared pan and smooth the top. Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 25–30 minutes.
- Remove from the oven and immediately sprinkle generously with flaky sea salt.
- Let the brownies cool in the pan on a wire rack for 10-15 minutes.
- Lift out using the parchment overhang and let cool completely before cutting into 16 squares.
- Serve at room temperature with optional vanilla ice cream
Adapted from Melissa Clark’s recipe - New York Times Cooking
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