When is comes to baking, there are few people’s whose attitudes to butter and sugar I admire more than Joy the Baker‘s. When I am looking for a good solid recipe or for inspiration, Joy’s blog and cookbook are my first ports of call. Recently Joy posted a recipe for these brownies and I knew I had to recreate them. If Joy gives a baking tip, you can be sure that I am going to take it (especially when it is an adapted David Lebovitz recipe).
(Excuse the photo, there was no natural light that day and I certainly wasn’t going to wait until there was to eat them!)
- 0.25 cups of extra light olive oil
- 225 g of dark chocolate, chopped
- 0.75 cup of golden caster sugar
- 2 large eggs, at room temperature
- 1 tsp of vanilla extract
- 0.25 cup of plain flour
- 2 tsp of espresso powder
- 0.25 tsp of baking powder
- 0.25 tsp of fine sea salt
- 1 cup of fresh raspberries
- 0.5 cup of pecans, roughly chopped
- Flaked sea salt
- Preheat the oven to 180°C and line an 8 inch square tin with baking paper.
- Place the chocolate and olive oil in a glass bowl and on a bain marie or slowly in the microwave, stirring frequently until the chocolate is just melted. Set it aside to cool slightly.
- Stir the sugar into the melted chocolate mixture and then beat in the eggs, one at a time.
- Add the vanilla and continue to mix until glossy and smooth.
- Add the flour, espresso powder, baking powder and fine salt and mix until you have a smooth mixture
- Pour the mixture into the prepared tin and let it spread out (help it with a spatula if you need to).
- Top with the fresh raspberries, pecans and salt and bake for 30-40 minutes depending on how gooey you like your brownies (they will need to be cooked through though, even if it is only just so).
- Leave the brownies to cool in the tin for 30 minutes, then remove them from the tin and slice. These are such a great flavour combination, enjoy!
- Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.
- Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!