About This Recipe
A rich and refined dessert.
Ingredients
At Oliviers&Co
Any extra virgin olive oil
Flower of salt of the Ebro Delta
At the market
150 g butter
200 g dark chocolate
5 eggs
100 g brown sugar
280 g granulated sugar (or 360 g if not using brown sugar)
2 tbsp strong coffee
70 g all-purpose flour
30 g cocoa powder
½ tsp baking powder
600 g good-quality vanilla ice cream
Edible flowers (optional)
Directions
Preheat your oven to 175°C / 350°F (fan).
Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water (or on very low heat).
In a separate bowl, whisk the eggs, brown sugar, and granulated sugar with a whisk or electric mixer. The mixture shouldn’t be too airy.
Pour in the melted butter-chocolate mixture and stir vigorously in the center with a spatula to emulsify. Stir in the coffee the same way.
Sift in the flour, cocoa powder, baking powder, and fleur de sel. Fold everything together into a smooth batter.
Pour the batter into a parchment-lined baking tin or oven dish (we used a 21x33 cm pan). The size can vary – just keep an eye on the baking time.
Bake at 175°C for 30–45 minutes. Start checking after 30 minutes. Insert a knife into the center — it should come out with some moist crumbs, but not raw batter.
Remove from the oven and let the brownie cool completely.
Serve slices of the brownie with a scoop of vanilla ice cream, a drizzle of extra virgin olive oil, and a light sprinkle of fleur de sel.
Enjoy!