Recipe of the Month
Luscious Salted Spicy Brownies
2/3 cup extra-virgin olive oil, plus more for prepping the pan
1/2 cup all purpose flour
1 cup unsweetened cocoa powder
1 tablespoon instant espresso
1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
2 large eggs
2 large egg yolks
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
Maldon or flaked sea salt for sprinkling
Preheat the oven to 325 degrees.
Brush an 8x8 inch baking pan with olive oil. Cut an 8x12 inch
piece of parchment paper and place in the oiled pan allowing
the extra paper to drape over the sides of the pan. Brush the
parchment with olive oil and set aside.
Mix the flour, cocoa powder, espresso, salt, and cayenne in
a bowl. In a larger bowl, whisk together the eggs and yolks,
sugar, and vanilla until smooth. Slowly pour in the olive oil,
whisking until emulsified.
Pour half of the dry ingredients into the wet ingredients. Mix
with a silicone or rubber spatula until incorporated. Add the
remaining dry ingredients to the wet ingredients and mix well.
Pour the batter into the prepared baking dish and spread into
an even layer. Place the pan in the oven. Bake until the top
appears dry and the center is still moist but firm, about 30 to
35 minutes depending on your oven. Remove immediately and
sprinkle with Maldon or flaked sea salt.
Completely cool the brownie cake. When cooled, grab the
parchment that is hanging out of the pan and remove the
entire cake to a cutting board. Using a sharp knife, cut the
brownie cake into 12 pieces. (You may need to wipe the
knife blade down after each cut because the brownies are
extremely dense and gooey) If desired, sprinkle with
additional salt and serve.