Bobby Flay's Olive Oil Brownies

During my recent trip to Spain, I noticed that a common dessert menu item was a brownie. I think that I was expecting something more exotic and less North American. To be fair, the brownie might be served with some bitter marmalade; a Spanish flair to be sure. This Bobby Flay recipe, which uses olive oil rather than butter as the fat, feels somewhat Mediterranean to me. In any case it is el postre to end my tapas party. 

Ingredients:

• nonstick cooking spray

• 2 tbsp unsalted butter, cut into cubes

• 3 oz high-quality unsweetened chocolate, coarsely chopped

• 2 oz high-quality bittersweet chocolate, coarsely chopped

• 1/2 tsp espresso powder

• 2 large eggs

• 1/2 cup granulated sugar

• 1/4 cup packed light brown muscovado sugar

• 1/2 cup plus 2 tbsp mild extra-virgin olive oil, 

• 1 tsp pure vanilla extract

• pinch fine sea salt

• 1/2 cup unbleached all-purpose flour

• 2 oz coarsely chopped semisweet chocolate

• 1/2 cup bittersweet chocolate chips

• 2 tsp mild extra-virgin olive oil

• (for olive oil-toasted bread crumbs) 2 tbsp mild extra-virgin olive oil

• 3/4 cup fresh whole-wheat bread crumbs

• 1 tsp sugar

• pinch fine sea salt

Methods:

Preheat your oven to 325° F. Spray an 8-inch square baking pan with nonstick spray. Line it with foil, then spray the foil.

In a medium, heat-proof bowl set over a pan of simmering water, combine the butter, unsweetened chocolate, bittersweet chocolate, and espresso powder. Let the mixture melt over low heat, stirring occasionally. Remove and let cool slightly.

Meanwhile, whisk the eggs and sugars together until smooth and pale. Add the olive oil, vanilla, and salt, and stir until combined followed by the melted chocolate mixture. Fold in the flour and the chopped semisweet chocolate and mix until just combined, then place in the prepared baking pan.

Bake for  about 25 minutes. Underbaking the brownies produces their fudgy texture. Cool the brownies in the pan on a wire rack, about 2 hours, then refrigerate them for 30 minutes.

In a medium heat-proof bowl set over a pan of simmering water, combine 1/4 of the chocolate chips and the oil. Stir until the chocolate is melted and smooth. Add the remaining chips, remove from the heat, and stir until smooth. Let cool for 5 minutes. Pour the glaze over the brownies and sprinkle with the breadcrumbs you have managed to prepare without burning them.

The breadcrumbs: In a small sauté pan, heat the oil over medium heat until it begins to shimmer. Add the breadcrumbs and toast, stirring constantly, until light golden brown. Stir in the sugar and salt and cook until slightly caramelized. These things are a deluxe finishing touch. Absolutely delicious.