Bake Sale Brownies

For me, brownies are a true nostalgic treat that harken back to my grammar school bake sale days— I would peruse all the treats on the folding table and inevitably land on the brownies— every time! Listen, there is absolutely nothing like a chewy, rich brownie with a slightly crackly top. I’ve had many in my day— and this classic treat is a favorite for good reason. They are easy to make and the flavor is an explosion of chocolatey goodness. For my version, I’ve added shards of good dark chocolate, and I’ve bumped up the flavor complexity by adding a touch of Chinese Five Spice as well as instant espresso granules which bring out the chocolate flavor even more. The final finish is a light flourish of sea salt.

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Makes 16 squares

INGREDIENTS

1 ⅓ cups granulated sugar
¾ cup all-purpose flour
⅔ cup cocoa powder
½ cup powdered sugar
1 3.5 oz. dark chocolate bar, cut into chunks
½ tsp sea salt
½ tsp five spice
½ tsp instant espresso granules
2 large eggs
½ cup extra-virgin olive oil
2 tbsp water
½ teaspoon vanilla
Flaky sea salt, for finishing

METHOD

Preheat the oven to 325F. Grease an 8x8 baking dish with olive oil and line it with parchment paper with an overhang on opposite sides, then oil the parchment paper.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chunks, five spice, espresso granules and salt. In a large bowl, whisk together the eggs, olive oil, water, and vanilla. Add dry mix to wet mix and stir until just smooth and just combined.

Pour the batter into the prepared pan and use a spatula to smooth top. Bake for 30-34 minutes until just set. (If you like yours a bit more set bake for 35-40 minutes) Do not overbake! Cool on a wire rack completely. Use parchment overhangs to lift out brownies. Sprinkle with flaky sea salt, cut into squares and serve. Brownies will keep for up to 3 days in a tightly sealed container.