Crackly shiny top, fudgy centers and chewy edges. Everything that makes a great brownie, all in one recipe! The addition of good quality olive oil brings out depth and fudginess in these babies and I can't wait for you to try them.
Are you team fudgy or cakey brownies?! If you said fudgy, these brownies are definitely for you. I'm a fudgy brownie fiend and can practically eat an entire pan in one sitting- I have a problem. This recipe is no exception, especially when topped with some flaked sea salt, I mean... *chef kiss* . I've been on an Olive Oil kick for the past year since buying liters of it in Greece, and I must say, Olive Oil in baked goods is underrated. The EVOO and dark chocolate fudginess of these brownies tame my inner chocolate monster that comes out on a weekly basis; and this recipe is super simple to whip up in times of a sweet tooth crisis.
After reviewing some key factors of what people look for in their ideal brownie, I took note of the crackly tops. Now, some claim eggs play a role in creating this effect, but it's actually 2 main components: fat and sugar! This was a total relief when I was deep diving into the development of brownies while wanting to translate classic characteristics into a plant-based recipe. Another great thing about this recipe is: you also don't need any butter! These egg-free and dairy-free brownies are as good (if not better) than their counterpart, and that is something I will always strive for with plant-based recipe development.
BAKING TIP:CRACKED TOPS ON BROWNIES ARE A RESULT OF DISSOLVED SUGAR AND FATS RISING TO THE TOP TO MAKE A CRYSTALIZED SHINY CRUST
tips before starting:
Tip #1:
We want to make sure the sugars and water are dissolved really well. I essentially make a simple syrup/caramel mixture and that's going to be the main component of getting a nice crackly, shiny top.
Tip #2:
Use Dutch Processed cocoa powder! There are 2 types of cocoa powder: Natural, and Dutch Process. Dutch Process (or alkaline) cocoa powder is processed to remove acidity and become more neutral. Using Dutch Process results in a deep, fudgy, dark chocolate tasting brownie; so we definitely want to make no exceptions when it comes to this essential ingredient. Using natural cocoa powder will result in a cakier texture, lighter color and have a completely different reaction when it comes to the rise due to it's acidity.
TIP #3:
Let the brownies cool completely before cutting and serving. These brownies are super fudgy and letting them set makes the world of a difference when wanting a clean cut and solid bar.
DARK CHOCOLATE & SEA SALT OLIVE OIL BROWNIES
Prep time: Cook time: Yield:
10 Minutes 25 Minutes 16 Servings
ingredients
(120 g.)- 1 cup All-Purpose Flour
(63 g.)- 3/4 cup Dutch-Process Cocoa Powder*
(1.5 g.)- 1/4 tsp. Baking Soda
(2.7 g.)- 1/2 tsp. Kosher Salt
(180 g.)- 1 cup Raw Cane Sugar
(106.5 g.)- 1/2 cup Organic Brown Sugar**
1/4 cup water
2 Flax Eggs (1 Flax egg = 1 Tbsp. Ground Flax + 3 Tbsp. water)
1/4 cup Good quality Olive Oil
1 tsp. Vanilla Extract
(4 oz.)- 1/2 cup Dark Chocolate Chips (optional)
Flaked Sea Salt to finish
METHOD
Preheat oven to 350°F (175°C) and line a 8 x 8 pan with parchment.
Measure flour, cocoa powder, baking soda and salt; whisk together to combine and set aside.
Prepare flax eggs and set aside to thicken.
Combine water and sugars in a large glass Pyrex measuring cup or large microwave safe bowl, making sure to account for rising and bubbling. Microwave for 1 1/2 - 2 minutes, keeping an eye on it to avoid overflow. (We're essentially making a simple syrup.) The mixture will still be slightly grainy- that's okay! *** reference pictures above (you can totally do this on the stove top in a pot if preferred.)
Using a hand mixer, cream together the simple syrup, olive oil and vanilla for 1 minute on low-medium speed to emulsify everything together.
Add prepared flax eggs to the creamed sugar mixture and hand mix to combine.
Fold in dry ingredients just until combined and add chocolate chips.
Pour batter into prepared pan and bake for 25 minutes.
Let cool completely until cutting into squares; finish with flaked sea salt if desired.
NOTES
*Dutch-Process Cocoa powder is neutralized and has a significant difference in flavor and color. This seems like a small detail but don't skimp out on this important step!
**I use organic brown sugar since USDA Organic labeled sugars are processed without bone char. You can certainly make your own brown sugar with molasses and cane sugar, but it's essential to keep the acidity of the molasses- so I don't recommend subbing any other sugars for this.
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