A very decedent brownie indeed. These are flooded with puddles of salted caramel and enriched with olive oil.
Notes
Remember the key to perfect brownies is to underbake! They will continue cooking in the tin as they cool. They should have some wobble to them when they come out of the oven.
Ingredients:
Salted Caramel:
165g caster sugar
130ml double cream
2 tsp sea salt
45g unsalted butter
Brownies:
200g unsalted butter
100g dark chocolate, chopped
200g caster sugar
150g dark brown sugar
2 tbsp extra virgin olive oil
4 eggs
1 tbsp vanilla extract
1 tsp salt
130g plain flour
100g cocoa powder
75g dark chocolate and 75g milk chocolate chunks
Flakey salt for sprinkling
Directions:
FOR THE CARAMEL
Add the caster sugar to a medium saucepan. Heat the sugar over a medium heat, swirling the pan as the sugar melts. Use a wooden spoon to stir the sugar as it melts and take the sugar syrup to a deep dark brown colour.
Turn the heat down low and pour in the cream. Be careful as it will spit and bubble. Turn off the heat and stir in the butter and salt.
Pour into a heatproof bowl and cool in the fridge or freezer until at a spoon able consistency.
FOR THE BROWNIES
Preheat the oven to 180c standard/160c fan.
Butter and line an 8×10 inch tin.
In a heatproof mixing bowl, melt the butter in the microwave for 30 seconds. Add the dark chocolate and return to the microwave. Melting in 30 second blasts until smooth.
Add the caster sugar, olive oil and dark brown sugar to the bowl and stir to combine.
Use an electric whisk to beat in the eggs, one and a time until the mixture is very thick and all the eggs are incorporated.
Beat in the vanilla extract.
Sift in the cocoa and plain flour. Add the salt and fold the dry and the wet ingredients together until smooth.
Stir in the chocolate chunks and pour about 2/3rds of the mixture into the tin. Spoon over blobs of the caramel. Pour over the remaining batter and use a skewer to feather through the caramel into the brownie batter.
Bake in the oven for 35-40 minutes. There should be a wobble in the middle when you remove the brownies. Don’t overbake!
Leave to cool completely in the tin. You can drizzle over some additional melted chocolate and sprinkle with flaky salt if you like.
Cut into squares and enjoy!