Olive Oil and Cocoa Brownies

Ingredients

• 1/2 cup unbleached all-purpose flour
• 3/4 cup unsweetened cocoa powder (*not cacao (see note))
• 1 teaspoon Diamond kosher salt (or 1/2 teaspoon sea salt or other brand of kosher salt)
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup extra virgin olive oil
• 2 teaspoons pure vanilla extract
• 1/4 cup cacao nibs (optional)

Instructions

1. 1

   Heat oven to 325 (160C) degrees with a rack positioned in the center.

2. 2

   Coat an 8-inch square baking pan with olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.

3. 3

   Sift the flour, cocoa and salt into a bowl (a mesh strainer is perfect for this job).

4. 4

   Beat the eggs in the bowl of a heavy duty mixer fitted with the paddle attachment on medium speed for a minute. Increase speed to medium-high while adding the sugar ½ cup at at time. Beat until the eggs are pale, thick and creamy.

5. 5

   Decrease mixer speed and slowly add the oil in a thin stream, as if you were making an emulsion like mayonnaise. Add the vanilla extract.

6. 6

   Stir the flour mixture into the egg mixture in 3 or 4 additions until just incorporated, scraping down the bowl as needed.

7. 7

   Scrape the batter into the prepared baking dish, using a stiff spatula (the batter is thick and sticky). Sprinkle the cacao nibs over the top, if using.

8. 8

   Bake 30-33 minutes, or until a toothpick inserted into the center of the brownies emerges with some moist crumbs.

9. 9

   Cool the pan completely on a rack before cutting into serving pieces.