Now that my son is thirteen, he’s become “too cool” for Easter baskets and chocolate bunnies. This is the one time of the year that I look forward to eating chocolate with wild abandon. Since we didn’t have a chocolate bunny, I found myself craving chocolate. Brownies was my next obvious choice. I know that the chocolaty, gooey treat would satisfy my craving. But to give it a little twist and added olive oil instead of butter and also made a ganache to go on top. I almost never make frosting for brownies, because it’s so much chocolate, in this case, it was spot on. So right after my morning cup of joe, I put together a batch of olive oil brownies with ganache. And I added sprinkles because I was feeling springy and a little festive.
Brownies are the one dessert I can basically make from memory. I think it’s an underrated dessert. Depending on how you tweak it, you can make something very decadent and delicious, all from one bowl and a whisk! No mixer, no using a ton of pans and setting timers for hours on end. For me, there’s nothing better than a nice, warm, gooey, chocolaty brownie fresh from the oven where it’s still falling apart because it’s still gooey. Yum!
These brownies satisfied every craving I had. I think what I loved most is the flavor of the olive oil. Since Miles isn’t a fan of nuts, I never add them to my brownies, but the olive oil filled that void. The taste was borderline savory, but with still sweet and chocolaty enough to let you know you were eating a dessert. And who doesn’t love salt? I’m so into bursts of salt right now. Sweet and salty is the best combo.
- ¼ cup light olive oil
- 8 ounces dark chocolate, finely chopped
- ¾ cup brown sugar (light or dark is fine)
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup all-purpose flour
- 2 teaspoons espresso powder
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- flaked sea salt for finishing (I use Maldon, but coarse is fine)
- 7 ounces dark chocolate, chopped
- ¼ cup (1/2 stick) unsalted butter, room temperature
- Sprinkles – optional but always festive!
- Put oven rack in middle position and preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly spray with pan coating.
- In a microwave safe bowl, heat the olive oil and chocolate together at 30 second increments just until melted. Whisk in brown sugar, eggs, vanilla, and salt until well combined. Whisk in flour until just combined. Spread in baking pan. Bake until edges are slightly puffed and center is just set, about 30 minutes.
- Combine butter and chocolate in a small saucepan over low heat until smooth. Set aside for about 30 minutes until it begins to firm up. Pour on top of brownies and spread carefully with an offset spatula. Place in the refrigerator until the chocolate has set, about 1½ hours. Cut into squares.