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.
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.