Skip to main content

Dark Magic Brownies #BakingBloggers


Sue from Palatable Pastime is hosting the Baking Bloggers as we explore brownies and bar cookies. She writes, "Let's get these lunch box favorites together just in time for back-to-school. Any type of baked brownie or cookie bar or dessert bar will do (even if just the crust is baked, as in bars topped with curd or something like cheesecake bars)."

I decided to make a salted olive oil brownie and finally opened up the salt blends that a friend had given me for my birthday back in May. The one I picked for this - I'll admit - I picked for the name. I mean look at it: "Magic Unicorn - use with anything. It's magic."


Turns out it's a hand-made, hand-mixed salt consisting of pure ocean salt with smoked paprika, rosemary and garlic. And if you don't think garlic belongs in sweets, think again. We've made Garlic Ice Cream that was so unique and tasty; black garlic is easier to envision in sweets - such as in this Black Garlic Chocolate Cake.

But, before I get to my recipe, here's that the bloggers are sharing...


Ingredients makes one 10" square pan of brownies or just over 2 dozen 2" squares

  • 1/2 C flour 
  • 2/3 C 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
  • 1/2 t baking powder
  • 2/3 C olive oil (I prefer the stronger olive oils for this)
  • 10 ounces bittersweet chocolate (I used a 60% in chip form from Ghirardelli)
  • 1-1/2 C organic granulated sugar
  • 4 large eggs
  • 2 t pure vanilla extract
  • salt for sprinkling (probably 1-1/2 t)


Procedure
Preheat oven to 350 degrees F. 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, sugar, eggs, and vanilla. Fold in the flour mixture and stir until just moistened. Stir in the chocolate chips. Spread into prepared pan, smoothing the top of the batter with a spatula. Sprinkle the top with your chosen salt. This version used Magic Unicorn, but I've also really enjoyed it with smoked sea salt.

Bake for 40 to 45 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.

Comments

  1. They look lovely and that salt sounds amazing....can't wait to see what other magical delights you make with it.

    ReplyDelete
  2. These do sound pretty gosh darn magical! This is a combo I definitely want to try!

    ReplyDelete
  3. These look soooo fudgy, and magic unicorn salt? Of course! P.S. Love that brand of olive oil.

    ReplyDelete
  4. You won't get any evil-eye-side glances from me using that kind of salt. I know full well what flavors pair in such things as Cincinnati chili or a Oaxacan Mole Poblano and at some point the lines will blur. And I even did an Asian meatball in chocolate sauce for Choctoberfest one of the years, either last or before. And I know I got a lot of raised eyebrows over it, but those people will never know how good it can be if they are too afraid to try. When it comes to food, #neversaynever. Bite first, and smile later, right? :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce