Olive Oil and Sea Salt Truffle Brownies.
These brownies are totally saying hello to you right now.
But I think they feel rather exposed in all of their gooey fudginess.
I mean just look.at.that.stack.
Oh my brownies.
If there is one thing we agree on in this house, it’s that we prefer our brownies fudgy and not cakey. And we like our sweets with a little bit of salt. ALWAYS.
Except not like that one time six months ago when I accidentally dropped the salt shaker into the cookie batter and added, oh, maybe a tablespoon (or three) of crunchy, flakey sea salt to said chocolate chips.
No. Just no.
What we have here though is light years better than that. We’re talking dark chocolate, caramel and sea salt. YES. Just yes.
And this is a big deal for me because I rarely find a brownie I enjoy more than ones that come out of a box. Yep. One that come out of a box are often perfect. They have that flaky layer on top and are ridiculously fudgy. I’ve been even more exposed to them lately since having a baby, because Eddie will buy a box and make them for a Saturday treat. No shame. They rock.
So. You guys know that this year I am partnering with Lindt and making some wacky and rich creations with their chocolate. Getting my truffle on, if you will. I have two more recipes to share in 2015 but I knew that I just had – yes, absolutely, 100% – to use the dark chocolate caramel sea salt LINDOR truffles for something.
Instead of inhaling one (or five?) each night.
Now here’s the thing. I am quite partial to the LINDOR peanut butter truffles and the coconut truffles. They kill me. In the best way possible.
But I always want to a new favorite. It’s only my favorite until my next favorite comes along. You know?
Since I need a little salt with my sweet, and this here truffle makes it a lot more convenient than getting a bowl of salty chips or pretzels from the pantry and covering them with chocolate chips or what not, I think this wins. New favorite.
(Not that I’ve ever done that whole cover-my-salty-chips-with-chocolate-thing. Never.)
So to make things even MORE rich: brownies. These dark chocolate squares are made with olive oil (no butter!) and stuffed with truffles. Then covered in crystal flakes of sea salt.
In the best way possible.
Since the brownies are outrageously chocolately and rich and every other word in the thesaurus that you can find under “delicious” (no, seriously, just wait), I find it best to pop them in the fridge overnight. You at least want them to cool almost completely before cutting because the truffles? They melt. Big time. They call this the LINDOR “melt moment” for a reason – and they truly melt into the brownies and right in your mouth and heck, right into your heart. (In the best way possible, duh.)
Annnnd since these have olive oil… they are good for your heart, right? I mean, I’m pretty sure dark chocolate has tons of antioxidants. The only thing that could make it a more complete meal is a glass of hearty red wine.
I think we can make that happen.
- 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
- Preheat the oven to 350 degrees F. Spray an 8×8 inch pan liberally with nonstick spray.
- In a large bowl, whisk the boiling water and cocoa powder until combined. Whisk in the chopped chocolate until melted, then whisk in the olive oil. Whisk in the egg, yolks and vanilla extract until combined. Whisk in the sugar until combined. Use a rubber spatula to fold in the flour and 1/4 teaspoon salt, stirring until the flour is just mixed in. Stir in the chopped truffles.
- Bake the brownies for 32 to 38 minutes, or until the middle is set. Sprinkle the top with the flaked sea salt Let the brownies cool completely before cutting – in fact, I really like putting them in the fridge. If you cut them while they are still warm or even at room temperature, the truffles are melty (and delicious) – but sightly messy! I love keeping these in the fridge overnight before serving.
[this post is part of a sponsored partnership I’m doing with Lindt in 2015. I’ll be sharing a few more recipes over the course of the year and you can read more about my trip here!]