Brownies with Olive Oil & Sea Salt by Melissa Clark

I came across this recipe on Instagram, which led me to the NYT Cooking app. This brownie recipe is simple and straight-forward. Minimal ingredients and few steps required which makes it perfect if you want to level up from the box brownies, but don’t want to go that little extra amount of effort for the ‘Rick Katz’s Brownies for Julia Child’.

Side Notes
Cost of non-staples: $2
Serves: 12

Ingredients
90ml olive oil
1 cup plain flour
3/4 tsp kosher salt
1/4 tsp baking powder
1/4 cup dutch cocoa
1/4 cup boiling water
85 g melted dark chocolate
1 large egg (at room temp)
1 tbsp vanilla paste
3/4 cup dark brown sugar
1/3 cup caster sugar
1/2 cup chocolate chips
flaky sea salt

My Pantry Staples
olive oil
plain flower
kosher salt
baking powder
dutch cocoa
dark chocolate
egg
vanilla paste
dark brown sugar
caster sugar
flaky sea salt

The Method

1. Heat oven to 175°C 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.

2. In a medium bowl, whisk together flour, salt and baking powder.

3. In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.

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.

5. Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.

   TIP: These brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.