These brownies are practically waving hello.
They’re gloriously exposed in all their gooey fudginess.
Just look at that stack.
Oh my brownies.
In our house, fudgy beats cakey every time. And we always want a little salt with our sweets.
There was that one unfortunate incident months ago when a salt shaker ended up in cookie batter and the result was way too salty. Trust me, these brownies are nothing like that.
These are dark chocolate, caramel and sea salt — a perfect combination. I’m someone who often likes boxed brownies for their flaky top and fudgy center, but these homemade squares come very close to that ideal.
This year I’ve been playing with Lindt chocolate and wanted to use their dark chocolate caramel sea salt LINDOR truffles in a recipe. Instead of eating a handful each night, I decided to tuck them into brownies.
I’m partial to other LINDOR flavors too — peanut butter and coconut are favorites — but this sea salt caramel truffle quickly became my new go-to. It gives the brownies a lovely hit of salt and caramel without having to pair chocolate with chips or pretzels.
To up the richness, these brownies are made with olive oil instead of butter, folded with dark chocolate and studded with chopped truffles, then finished with flaky sea salt.
They
are
ridiculous.
Because they’re intensely chocolatey and rich, I recommend chilling them overnight. Let them cool almost completely before slicing — the truffles melt into the brownies, creating what LINDOR calls the “melt moment.” It’s heavenly, but if you cut them too warm they’ll be messy. Chilling firms them up and makes for cleaner slices.
With olive oil and dark chocolate, they even feel a little virtuous — though a glass of robust red wine wouldn’t hurt.
Olive Oil and Sea Salt Truffle Brownies
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Ingredients
- 1/3 cup boiling water
- 1/4 cup dark cocoa powder
- 1/3 cup + 2 tablespoons olive oil
- 2 ounce high-quality dark chocolate, chopped
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 10 LINDOR dark chocolate caramel sea salt truffles coarsely chopped
- 1 teaspoon flaked sea salt
Instructions
-
Preheat the oven to 350°F. Spray an 8×8-inch pan generously with nonstick spray.
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In a large bowl, whisk the boiling water and cocoa powder until smooth. Add the chopped dark chocolate and whisk until melted, then whisk in the olive oil. Whisk in the egg, yolks and vanilla until combined, then whisk in the sugar. Fold in the flour and 1/4 teaspoon salt with a rubber spatula just until combined. Stir in the chopped truffles.
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Bake for 32 to 38 minutes, until the center is set. Sprinkle with flaked sea salt. Cool completely before cutting — chilling overnight is ideal. If cut warm, the truffles will melt and be deliciously messy; chilling yields neater slices.
Notes
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That bite!
[This post is part of a sponsored partnership with Lindt in 2015.]