Olive Oil Brownies With Sea Salt
Updated October 24, 2023
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan
1 cup/130 grams all-purpose flour
¾ teaspoon kosher salt
¼ teaspoon baking powder
¼ cup/25 grams Dutch-processed cocoa powder
¼ cup/60 milliliters boiling water
3 ounces/90 milliliters melted unsweetened chocolate
1 large egg, at room temperature
1 tablespoon vanilla extract
¾ cup/165 grams packed dark brown sugar
⅓ cup/65 grams granulated sugar
½ cup/90 grams mini or regular chocolate chips
Flaky sea salt, such as Maldon, as needed
Nutritional analysis per serving
27 grams carbs; 13 milligrams cholesterol; 203 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 111 milligrams sodium; 3 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- Step 2
In a medium bowl, whisk together flour, salt and baking powder.
- Step 3
In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Step 4
Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Step 5
Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
These brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
Private Notes
Comments
My experience is that a tsp of instant espresso powder intensifies the chocolateness in brownies (or cake, cookies...)
Try substituting 1/4 c. strong brewed coffee for the boiling water. The coffee will bring out a more pronounced chocolate flavor.
White sugar = crunchy crackly top
Has anyone doubled these for a large crowd in a 9 x13 inch pan ?
I’ve been making these with almond flour instead of flour (1:1 swap) and cut the brown sugar back to 97 grams and the white to 60grams. Plenty sweet, very chocolatey. Best chewy and moist brownies EVER.
Delicious and easy to make but these came out incredibly flat—they’re maybe an inch thick. I used the correct sized pan, followed the recipe with no substitutions. The dough was incredibly thick and stiff when I put it in the pan so maybe I overmixed it? Curious to know if anyone else has had this issue… They’re still delicious but the end result was perplexing.