What is olive oil doing in a brownie recipe, you ask? Other than creating a dairy free dessert, it adds a bright fruity flavor to your brownies. I used freshly brewed Columbian coffee as the liquid, added in a speckling of extra-dark chocolate chips and topped with large flaky sea salt. Powdered sugar and dark chocolate drizzle are optional. These brownies make a beautiful dessert or a great holiday gift. Coffee enhances the flavor of the chocolate, but no stuffing fistfuls of brownies into your mouth before bedtime, there is a generous amount of caffeine with using both chocolate and coffee!
Pre-heat the oven to 350 degrees F. Line a 8x8 inch pan with two pieces of parchment paper, leaving a couple inches of overhang on all sides, in order to remove the brownies easily from the pan.
Whisk together the flour, salt and baking powder in a small bowl. In a large bowl, whisk together the cocoa and coffee until smooth. Whisk in the olive oil, melted chocolate, egg and vanilla. Whisk in the sugars. Using a rubber spatula or wooden spoon, fold in the flour mixture. Add in the chocolate chips and gently stir.
Spoon the mixture into the prepared pan, spreading batter into the corners and bake for 20 minutes or so, or until the brownies have set. You can use a wooden skewer to test the center of the brownies. The skewer should come out with dry crumbs when the brownies are done. Sprinkle the sea salt on the brownies when they are still warm. Once cooled, cut into squares. Optional garnish: powdered sugar and melted chocolate drizzle.