Ingredients
- 8 oz Ferrara Dark Chocolate Bar, chopped
- 1/4 cup Cento Imported Extra Virgin Olive Oil, extra for brushing
- 1 tbsp Ferrara Instant Espresso Coffee
- 2/3 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Anna TIPO 00 Flour
- 2 tbsp Powdered Cocoa
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Coarse Sicilian Sea Salt, for garnish
Directions
Preheat oven to 350ËšF. Line an 8x8-inch pan with parchment paper, leaving a few inches overhang on edges. Brush parchment paper with oil. Place chocolate, oil and espresso powder in a bowl set over a pot of hot water. Stir continuously until melted and all ingredients are evenly blended. Turn off hot water and set aside. Beat in sugar, vanilla and salt with hand held blender. Add eggs, one at a time, beating well after each addition. Mix in flour and cocoa powder, beating until well incorporated and smooth. Transfer to pan and sprinkle with coarse salt. Bake for about 25 minutes and let brownies completely cool before cutting. Yields 16 brownies.
