Crackling Crust And Chewy Inside

We're thinking it's time to bring out the sweet bakes, the ones that are easy to make and bring out the cozy in everyone. Believe it or not, extra virgin olive oil makes for a double whammy of goodness. Makes them better for you than adding butter and a deeper flavour. The switch from butter to olive oil is easy: substitute extra virgin olive oil for any canola oil in equal measure or use three tablespoons of oil for each quarter cup of melted butter. 

Our brownie recipe is soft, and extra fudgy and delivers that shiny crackly crust. Adding a sprinkle of our handcrafted sea salt elevates them to gourmet bakery status! 
For any baking recipe, use a mild, fruitier oil from our collection. We just received a NEW HARVEST California Arbequina, reason to celebrate and the perfect ingredient for any baking recipe. 


10 oz dark chocolate (1-3/4 cups broken and ground)
1/2 cup extra virgin olive oil (Arbequina is a perfect oil)
4 large eggs
1 cup sugar
1/2 cup flour
    Heat oven to 350 degrees. In a large bowl add eggs and sugar. Whisk vigorously until the mixture is thick and foamy. You can use a stand or electric mixture to do this. It should expand to twice original volume with peaks. Melt the chocolate in a double boiler.  Remove melted chocolate from double boiler, then add to egg/mixture followed immediately by olive oil. Blend with a spatula. Gently sprinkle flour a little at a time folding into mixture until combined. Line a medium round or square baking dish with parchment paper and pour mixture making an even layer. Bake for 15 to 20 minutes until the cake is a little wobbly. Remove from oven and rest. If you bake for too long, your brownies will be dry.