I whipped these up for the Covey Club pick-up at local-to-me the Quail & Olive, using the featured olive oil: Doctor's Blend. My live-in critics complained that they are too cakey...that they prefer fudgy brownies. Fine! Next time...
Doctor's Blend Olive Oil was originally crafted by Doc Brabek, the founder of The Quail & Olive and the father of Anni Brabeck, the current owner and a dear friend of mine. He created this to feature the naturally high polyphenol levels found in Taggiasca olive oil and the store's Tuscan Blend; then, he softened the blend by adding Arbosana, a Spanish olive oil variety that is known for its fruity flavor. This is a robust yet subtle oil.
Feel free to use whatever olive oil and whatever red wine you have on-hand.
makes one 10" square pan of brownies or just over 2 dozen 2" squares
1/2 cup flour
1/2 cup + 2 Tablespoons 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
1/2 teaspoon baking powder
2/3 cup olive oil
3 Tablespoons red wine
1-1/2 cup organic granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon coffee extract (or you can use more vanilla extract if you don't have any)
Also needed: white chocolate drizzle and smoked sea salt
Preheat oven to 350 degrees Fahrenheit. Grease or butter an 10" square baking pan.
Whisk together flour, cocoa powder, and baking powder. Set aside.
In a medium mixing bowl, whisk together olive oil, red wine, sugar, eggs, vanilla extract, and coffee extract, if using. Fold in the flour mixture and stir until just moistened. Spread into prepared pan, smoothing the top of the batter with a spatula.
Drizzle the top with a white chocolate drizzle. Drag a toothpick through the drizzle to create swirls. Sprinkle with smoked sea salt.
Bake for 45 to 50 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.