September 27, 2014
Yields: 16 brownies
2 tablespoons unsalted butter, cut into cubes
3 ounces high-quality unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1/2 teaspoon espresso powder
2 large eggs
¾ cup granulated sugar
¼ cup packed light brown muscovado sugar
5 ounces extra virgin olive oil (a mild blend)
1 teaspoons pure vanilla extract
Pinch fine salt
½ cup unbleached all-purpose flour
2 ounces coarsely chopped semisweet chocolate
1. Put a rack in the middle of the oven and preheat the oven to 325º. Line an 8-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
2. Combine the butter, unsweetened chocolate, bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring occasionally. Remove and cool slightly.
3. Whisk the eggs and sugars together in a medium bowl until smooth and pale, add the olive oil and vanilla and whisk until combined. Fold in the flour and the semisweet chocolate and mix until just combined.
4. Scrape the batter into the prepared pan and smooth the top. Bake the brownies in the oven until the sides are slightly puffed and set and the center is still a big gooey, about 25 minutes. A toothpick inserted in the center will come out still gooey (Be brave! Under-baking the brownies is one of the secrets to the fudgy texture.). Transfer the pan to a wire rack to cool completely, about 2 hours. Refrigerate for 30 minutes.
½ cup bittersweet or semi sweet chips, divided
2 teaspoons mild extra virgin olive oil
Fill a medium saucepan ¼ of the way with water and bring to a simmer of medium heat. Combine ¼ cup of the chocolate chips and the oil in a small bowl. Place the bowl over the water and cook, stirring occasionally until smooth. Add the remaining chips, remove from the heat and stir until smooth. Let cool for 5 minutes before pouring over the brownies.
Olive Oil Toasted Bread Crumbs
2 tablespoons mild extra virgin olive oil
¾ cup coarsely ground bread crumbs (from a French baguette)
1 teaspoon pure cane sugar
Pinch of sea salt
Heat the oil in a small sauté pan over medium heat until it begins to shimmer. Add the bread crumbs and sauté, stirring constantly until lightly golden brown. Stir in the sugar and salt and cook until slightly caramelized. Remove to a dish and let cool, and then sprinkle over the brownies.