Chocolate Brownies were one of the first thing I learnt how to bake, years ago. They are extremely forgiving, don’t require many ingredients, take next to no time, and are so incredibly delicious that nobody can resist. Whether you’ve just started baking or you’re a brownie connoisseur, these are sure to please.
Oddly though, I’ve never really liked incredibly sweet desserts. In my opinion, chocolate brownies taste so much better when paired with contrasting, rich flavours. The sea salt cuts through the sweet sugar, while the olive oil gives a pleasant, subtle bitterness and nuttiness to the brownies whilst imparting them with a delicious moist fudginess.
As soon as I tasted these delicious treats, I knew I’d never settle for any other type of brownie ever again. My family agreed, with my niece declaring my brownies the “best ever”. From then onward I would make sure to always have a batch in the oven for when she’d visit, and the entire tray would disappear that same evening. I’ve moved away from my hometown now, but even to this day whenever I take a trip back, I make sure to carry a good supply of brownies with me!
“Some of the best desserts are the simple ones. Chocolate Brownies are top of that list.”
Nowadays I bake these brownies whenever we want something deliciously gooey, chocolaty and slightly salty to satisfy our sugar-cravings. I’ve been known to visit the kitchen in the depths of evening and within just a few minutes the unmistakable smell of fudgy chocolate brownies will start spreading through the whole house.
I admit, as soon as I take them out of the oven I can’t resist nibbling one just because they smell so good. As soon as you bite into the brownie you taste the amazing depth of flavour from dark chocolate that sends you straight to foodie heaven. The insides are perfectly cooked – not dense but soft and gooey with a gorgeous cracked top and slightly crisp corners. Completely irresistible.
Sea Salt, Dark Chocolate and Olive Oil Brownies
This is the perfect simple brownie recipe: Subtle flavours of olive oil and sea salt bring it to the next level.
- 200g Dark Chocolate
- 60ml Extra Virgin Olive Oil
- 2 Eggs
- 2tsp Vanilla Extract
- 50g Granulated Sugar
- 35g Self Raising Flour*
- Pinch Baking Powder
- 2tsp Cocoa Powder
- 1/4tsp Sea Salt
- Pinch Golden Sugar (optional)
- Icing Sugar to serve (optional)
- Preheat the oven to 180 degrees Celsius, or 350 degrees Fahrenheit.
- Add water to a small saucepan over medium heat and bring to the boil.
- Chop the dark chocolate and add to a heat-proof bowl along with olive oil. Carefully lower this bowl into the pan with bowling water and turn the heat to low. Keep the bowl there until the chocolate melts, then switch the flame off and carefully remove the bowl.
- Carefully stir the melted chocolate and oil together until interrogated, then pour into a large mixing bowl.
- Beat the eggs one by one into the chocolate mixture until combined. You can use an electric whisk or hand-beat.
- Next, beat in the sugar and vanilla extract.
- Finally, sieve plain flour, baking powder, cocoa powder, and a pinch of sea salt into the batter. Use a spatula or spoon to fold the dry ingredients into the brownie batter. Don’t overwork the mix, and just stir until combined and glossy.
- Tip the mixture into an inch pan lined with parchment paper. Flatten and push to the corners using a spatula and top with a pinch of additional sea salt, and golden sugar if desired.
- Bake for 30 minutes or until just set with cracks on the top.
*Tips: If self raising flour isn’t available to you, you can substitute 35g Plain Flour (All Purpose Flour) and 1/3tsp Baking Powder, mixed thoroughly.
When it comes to baking, I use a simple non-stick pan lined with parchment paper. I’d also really recommend for you to use a good Extra Virgin Olive Oil for these brownies, because as it’s competing with so many other rich flavours, the subtle earthiness won’t shine through as well with a regular olive oil. In a pinch though, the result with regular Olive Oil will still be insanely delicious.
To garnish, I usually like to bake my brownies with a pinch of golden sugar for a bit of extra pizzazz – but that’s optional! When serving, I usually dust them in a subtle sprinkling of icing sugar and a good spoonful of thick, rich, Devonshire clotted cream. If you haven’t tried clotted cream with brownies, trust me – try it! It’s the finishing touch that brings all of the flavours together as one with a rich creaminess. As a Devonshire born lady, I feel like I’d be doing my home county a disservice if I didn’t recommend it to be used!