SALTED DOUBLE CHOCOLATE BROWNIES

Baking has never been my thing, but several years ago I was forced to start out of necessity when my daughter was diagnosed with two out of the top five allergies. Baking is still not my strong suit, but this brownie recipe is the type of baking that makes me want to keep practicing.

These brownies were inspired by a NYT recipe, and I have made it my own so that it’s now even fudgier than the original. And a fudgy brownie is better than a brownie that isn’t fudgy, in my opinion. Take these to someone you’re trying to impress. Or someone you’re trying to bribe and I’ll bet money it works!

INGREDIENTS

1 cup all-purpose flour

1 tsp. kosher salt

1/4 tsp. baking powder

1/4 cup unsweetened cocoa powder (I use Ghirardelli)

1/4 cup boiling water

6 tbsps. extra virgin olive oil (California Olive Ranch is nice and fruity but not too strong)

3 ounces semi-sweet chocolate chips, melted

1 large egg, room temperature

1 tbsp. vanilla extract

3/4 cup packed dark brown sugar

1/3 cup granulated sugar

1/2 cup milk chocolate chips*

1/2 cup dark chocolate chips*

Maldon flake salt, or any flake salt

DIRECTIONS

Preheat your oven to 350. Spray an 8×8 pyrex dish with cooking spray and then line the botton with a single piece of parchment paper, with the paper folding over two sides so that the brownies can be easily lifted out of the pan. I cut the parchment so that it fits nicely in the bottom of the pan.

In a mixing bowl, whisk the flour, salt and baking powder until combined. Set aside. Melt the 3oz of semi-sweet chocolate chips by microwaving them in a glass measuring cup in 30 second increments, stirring each time until completely melted which should take around 1 1/2 minutes total. If the chocolate seizes up, just stir in a tablespoon of hot water until smooth. Set aside.

In a seperate bowl, mix the cocoa powder and boiling water and whisk until smooth. Whisk in the olive oil until blended and smooth, then the melted semi-sweet chocolate (again, whisking until smooth), egg, vanilla, and lastly both sugars and whisk until all of the ingredients are combined. Now add the flour mixture and stir until everything is smooth and completely combined with no lumps, careful not to over mix. Stir in the cup of chocolate chips.

Pour mixture in the prepared 8×8 pan and bake for 20-25 minutes. I find that 25 minutes is the perfect amount of time to yield fudgy brownies (not completely cooked through), but not so undercooked you cannot cut them. A toothpick inserted in the brownies should come out slightly wet. Sprinkle with flake salt. Let cool completely and then lift out of the pan and cut into squares.

Can be stored in an air-tight container for a week at room temperature.

*I used Ghiradelli chocolate chips.