Olive Oil Brownies With Hazelnut and Sea Salt

Searching for the ultimate brownie recipe? Look no further than this hazelnut olive oil brownie recipe. Soft and moist on the inside with a slightly crunchy exterior and gently interspersed with some hazelnuts to break the richness of it all.

I used a combination of butter and olive oil. Butter will give baked dishes a caramelized, nutty, deeper flavour that complements chocolate and lend for some aeration (therefore a cakier brownie). Olive oil, on the other hand, will let the chocolate shine and make for a fudgier brownie. I like to use a combination of the two: some oil for tenderness, some butter for flavour.

Melted chocolate or cocoa powder? The former will produce a brownie that is more rich, dense and gooey. Cocoa powder will be like flour but if enough moisture is added the brownie can still be chewy and fudgy.

Let’s turn to sugar. Sugar plays the role of “liquifier” in baking — higher ratios of sugar can mean a softer, more tender interior. I like to use some brown sugar here as it helps with a moist moist and chewier texture.

Last, the eggs. Eggs are the only leavener in fudgy (and often chewy) brownies so the more fudgy you like your brownies, then add more egg yolks. A slightly smaller amount of whole eggs is common for chewy brownies. while cake brownies will incorporate some chemical learners in addition to eggs to yield that cakier crumb.

So now, without much further ado, here is the ultimate brownie recipe.

Hazelnut Olive Oil Brownies

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Serves: 9 Prep Time: 15M Cooking Time: 20M 20M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 75g unsalted butter
• 70g olive oil
• 1/2 cup white granulated sugar
• 1/2 cup of brown sugar
• 80g of quality cocoa powder
• pinch of Maldon sea salt
• 1 teaspoon vanilla extract
• 2 large cold eggs
• 1/2 cup (65g) of all purpose flour
• 50g of chopped hazelnuts (can use mortar and pestle to bash up whole hazelnuts gently)

Instructions

1. Position oven rack in lower third of oven and heat to 325F/160C. Line the bottom and sides of a 8-inch sure pan with parchment paper, leaving an overhang on two opposite sides.
2. Set up double boiler. Heat 2 inches of water in a medium saucepan until it is barely simmering.
3. Put a heatproof bowl on top of simmering water pot. Combine butter, olive oil, sugar, cocoa powder, vanilla essence and salt in this bowl. Stir until the butter melts. It is okay if it looks gritty. Once it is combined, set it aside away from the hot pot for 5-10 minutes till it cools down a bit.
4. Add the eggs one at a time. Stir vigorously.
5. Once combined, add the flour and stir with spoon till it is throughly mixed. You want to see the brownie mix pulling away from the sides of the bowl. Stir in the nuts. Spread evenly into the prepared pan.
6. Bake for 20-25 minutes until a toothpick can be inserted into the centre and come out with a few moist crumbs. Be careful not to overcook the brownie. Brownies are done with sides look dry and middle looks slightly underbaked. Cool completely (2 hours at least) then slice into 9 squares before serving with a dusting of Malden sea salt or icing sugar.

Notes

Slice brownie when it is thoroughly cooked (transfer to cooling rack for 2 hours). You can even put it inside the fridge once cooled so it will make for a cleaner slice.