These are some of the most indulgent brownies I’ve ever had. One bite goes a long way but I promise you’ll be coming back for more. They are dense and fudgy.
Let’s start with the chocolate. Using three different types (unsweetened, cocoa powder and chips) contributes to the deep chocolate flavor. Since chocolate is the star of the show, use the best quality you can find. I recommend using Dutch-process cocoa powder for these brownies as it has a more intense chocolate flavor than natural cocoa powder, but either will do.
Two small additions make these brownies even better. Adding just a bit of espresso powder provides even more depth to the chocolate. Don’t forget the salt. Using coarse sea salt in the batter brings out the very best in the chocolate.
Given all that I’ve shared you might be surprised to hear that these brownies are made with a mild extra virgin olive oil rather than vegetable/canola oil or butter. I like to think that that makes them a bit more healthy and perhaps justifies another bite? If the olive oil is mild, you will not taste it in these brownies.
Don’t forget to add some flaky sea salt (such as Maldon) as soon as these amazing brownies come out of the oven. A little bit more salt finishes them off nicely. I suppose these brownies could be called Triple Chocolate Brownies with Double Sea Salt!
Need a gluten-free treat? There is so much going on in these brownies that you can use gluten-free flour (I used Cup4Cup) and nobody would ever know. They can also be made using regular all-purpose flour.
I doubled the recipe and baked them in a 9 by 13 inch pan. They were a great addition to a tailgate before seeing Tears for Fears (and Garbage) at the Mann Center in Philadelphia, and for dessert after a casual ladies’ dinner. They would also make a great addition to a 4th of July BBQ. Added bonus – they freeze well so you prepare them ahead of time.
| Triple Chocolate Brownies with Sea Salt | | Print |
- 6 tablespoons mild extra virgin olive oil, plus more for greasing pan
- 1 cup regular or gluten-free all-purpose flour (see Notes)
- ¾ teaspoon coarse sea salt
- ¼ teaspoon baking powder
- ¼ cup Dutch-processed cocoa powder (see Notes)
- 1 teaspoon espresso powder
- ¼ cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup mini or regular chocolate chips (see Notes)
- Flaky sea salt, such as Maldon, as needed
- Heat oven to 350°F. Grease an 8-by-8-inch square baking dish with some of the olive oil (spray or liquid). Line the pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder, espresso powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown sugar and granulated sugar.
- Fold in flour mixture followed by chocolate chips.
- Scrape into the prepared pan. Bake until set and firm to the touch, about 20 to 25 minutes. Place the flaky sea salt next to your oven so you don’t forget it.
- Immediately sprinkle brownies with flaky salt while still warm, pressing salt down with your hand.
- Let cool. Cut into 16 squares and serve.
* If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Dutch-process cocoa has a more intense chocolate flavor. Natural cocoa powder will work just fine – the chocolate flavor just might not be as strong.
* I used Ghirardelli Mini Baking Chips, Semi-Sweet Chocolate – regular chips are fine, too.
* These brownies will last, covered at room temperature, for up to 5 days. They can be frozen for up to 1 month.
Source: Variation on recipe from New York Times Cooking
OMGoodness, I’m drooling! I bet that I could sub out that egg with potato starch as an emulsifier and veganize this glorious recipe. Thank you for the inspiration always, Nicole! YUM!
Spencer – Yes! While I haven’t tried it, I think that would work. They are so yummy!