Ultimate Chocolate, Sea Salt, And Olive Oil Brownie

Name: Ultimate Chocolate, Sea Salt, And Olive Oil Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coconut oil baking spray; 1 cup unsalted butter at room temperature; 1 1/2 cups dark brown sugar packed; 1 1/2 cups granulated sugar; 4 large eggs at room temperature; 2 tablespoons sour cream at room temperature; 1 teaspoon pure vanilla extract; 1 1/3 cups all purpose flour; 3/4 cup Dutch process cocoa powder; 1/2 teaspoon fine sea salt; 1/2 cup heavy whipping cream; 2/3 cup bittersweet chocolate finely chopped; 1 tablespoon light corn syrup; 1/4 teaspoon flake sea salt preferably Maldon; extra virgin olive oil for drizzling; flake sea salt preferably Maldon, for sprinkling

Servings: persons

coconut oil baking spray
1 cup unsalted butter at room temperature
1 1/2 cups dark brown sugar packed
1 1/2 cups granulated sugar
4 large eggs at room temperature
2 tablespoons sour cream at room temperature
1 teaspoon pure vanilla extract
1 1/3 cups all purpose flour
3/4 cup Dutch process cocoa powder
1/2 teaspoon fine sea salt
1/2 cup heavy whipping cream
2/3 cup bittersweet chocolate finely chopped
1 tablespoon light corn syrup
1/4 teaspoon flake sea salt preferably Maldon
extra virgin olive oil for drizzling
flake sea salt preferably Maldon, for sprinkling

1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4. Line the bottom of the pan with parchment paper, and then spray the pan generously with coconut oil baking spray. Set aside.
2
Place the butter and brown sugar in the bowl of your KitchenAid(R) Stand Mixer fitted with the flat beater. Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Weigh the granulated sugar in the ingredient hopper. Turn the mixer to low speed, open the ingredient valve, and sift the sugar into the mixer bowl. Cream the mixture on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl. With the mixer running on medium, add the eggs, one at a time, incorporating each before adding the next. Beat in the sour cream and vanilla.
3
Close the ingredient valve on the Sifter + Scale Attachment, and weigh the flour, cocoa, and salt, taring the scale between ingredients.
4
With the mixer on medium-low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour or coca remaining on the sides of the bowl. Scrape the batter in the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it, 45 to 55 minutes. (These are very decadent fudgy brownies, and not meant to be cake-like.) Transfer to a rack and cool completely.
5
When the brownies are almost cool, make the chocolate ganache. In a medium metal or heatproof bowl, combine the cream, chocolate, corn syrup, and salt. Put the bowl over a pan of barely simmering water and heat, stirring with a heatproof spatula, until the chocolate mixture is smooth and shiny. Remove from the heat. Using an offset spatula or small rubber spatula, spread the ganache evenly over the brownies. Set aside until set.
6
To serve, cut the brownies into 2-in/5-cm squares (or larger if desired!), and use a spatula to transfer them to individual dessert plates. Garnish each brownie with a drizzle of olive oil and a sprinkling of flakey sea salt.
7
Tightly wrap any remaining brownies and place in an airtight container. They will keep at room temperature for 3 to 4 days.

1678

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: coconut oil baking spray, 1 cup unsalted butter at room temperature, 1 1/2 cups dark brown sugar packed, 1 1/2 cups granulated sugar, and more.

Yes, Ultimate Chocolate, Sea Salt, And Olive Oil Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ultimate Chocolate, Sea Salt, And Olive Oil Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions