Equipment

  • 8x8" baking dish
  • Parchment paper

Preheat Oven

Preheat oven to 350°F

Ingredients

  • 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan
  • 130 grams (1 cup) all-purpose flour
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 25 grams (¼ cup) Dutch-processed cocoa powder
  • 60 ml (¼ cup) boiling water
  • 85 grams (90 ml) melted unsweetened chocolate
  • 1 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 165 grams (¾ cup) packed dark brown sugar
  • 65 grams (⅓ cup) granulated sugar

Dutch Processed Cocoa Powder

If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder.

Method

Prep

  • Pre-heat oven to 350°F.
  • Grease an 8-by-8-inch square baking dish with some of the olive oil.
  • Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.

Combine Dry Ingredients

In a medium bowl, whisk together:

  • flour
  • salt
  • baking powder

Hydrate Cocoa Powder

  • In a large bowl, whisk together cocoa powder and boiling water until smooth.
  • Whisk in:
    • olive oil
    • melted chocolate
    • egg
    • vanilla

Combine

  • Whisk in brown sugar and granulated sugar
  • Fold in flour mixture

Bake

Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.