Triple Chocolate Brownies with Sea Salt
Ingredients
- 6 tablespoons mild extra virgin olive oil plus more for greasing pan
- 1 cup regular or gluten-free all-purpose flour see Notes
- 3/4 teaspoon coarse sea salt
- 1/4 teaspoon baking powder
- 1/4 cup Dutch-processed cocoa powder see Notes
- 1 teaspoon espresso powder
- 1/4 cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1/2 cup mini or regular chocolate chips see Notes
- Flaky sea salt such as Maldon, as needed
Instructions
- Heat oven to 350°F. Grease an 8-by-8-inch square baking dish with some of the olive oil (spray or liquid). Line the pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder, espresso powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown sugar and granulated sugar.
- Fold in flour mixture followed by chocolate chips.
- Scrape into the prepared pan. Bake until set and firm to the touch, about 20 to 25 minutes. Place the flaky sea salt next to your oven so you don’t forget it.
- Immediately sprinkle brownies with flaky salt while still warm, pressing salt down with your hand.
- Let cool. Cut into 16 squares and serve.
Notes
* You can double this recipe and bake it in a 9x13 inch pan. It may take 5 to 10 minutes longer to bake.
* If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Dutch-process cocoa has a more intense chocolate flavor. Natural cocoa powder will work just fine – the chocolate flavor just might not be as strong.
* I used Ghirardelli Mini Baking Chips, Semi-Sweet Chocolate – regular chips are fine, too.
* These brownies will last, covered at room temperature, for up to 5 days. They can be frozen for up to 1 month.
* If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Dutch-process cocoa has a more intense chocolate flavor. Natural cocoa powder will work just fine – the chocolate flavor just might not be as strong.
* I used Ghirardelli Mini Baking Chips, Semi-Sweet Chocolate – regular chips are fine, too.
* These brownies will last, covered at room temperature, for up to 5 days. They can be frozen for up to 1 month.
