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Author Notes: Like so many others, brownies are definitely a weakness of mine, I’ve made so many variations before, but they never seemed to get as good as the boxed stuff, and this comes from a person who absolutely despises anything that comes from a box/bag.
Well, that was until I came across Erin McDowell’s recipe for Basic Fudgy Brownies. I am, without a doubt, a fudgy brownie person, there’s just something special about a perfectly dense, soft, slightly under baked tray of brownies. The combination of white and brown sugar, as well as using both butter and vegetable oil, give them the perfect texture for me, however, I wanted to give my own touch to this gorgeous recipe, hence the olive oil as the main source of fat, instead of butter. You’ll find that the olive oil gives a very subtle fruity background, which is enhanced by the addition of some lime zest, and the sea salt on top provides the perfect balance between sweet and salty. —Laura Biscaro
Serves about 10 people
milliliters (1/2 cup) extra virgin olive oil
grams (8 ounces) bittersweet chocolate
grams (1/2 cup or 3.17 ounces) granulated sugar
grams (around 1/2 cup, loose or 2.8 ounces) brown sugar
teaspoon vanilla extract
from 1/4 of a lime
grams (2/3 cup or 2.8 ounces) plain flour
Fleur de sal or flaky sea salt, to sprinkle on top
- Preheat your oven to 180ºC (350ºF), grease very well with olive oil a 20 cm (8 inches) round springform cake tin, or a 22 cm (9 x 9 inches) square pan (if using the square pan, make sure to also line it with parchment paper, leaving an overhang on the sides). Set aside.
- In a medium heat safe bowl, combine the olive oil and the chocolate. Place over a small pot of simmering water and heat, stirring occasionally, until the mixture is fully melted and combined. Leave it to cool slightly. Add the sugars to the chocolate mixture and beat well to combine, then add the eggs one at a time, mixing well after each addition. Mix in the vanilla and the lime zest. Add the flour and salt and mix just until combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist, clumpy crumbs, something between 20 to 25 minutes. Top with the fleur de sal and let it cool for a few minutes before serving.