Tout ce qu'il faut pour les brownies

Yield: 16 brownies

Ingredients:

• 6 tbsp extra-virgin olive oil, plus more for greasing pan
• 1 cup all-purpose flour
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• ½ cup Dutch-process cocoa powder
• ½ tsp baking powder
• 2 tsp kosher salt
• 2 large eggs, at room temperature
• 1 tbsp vanilla extract
• ½ cup brewed hot coffee
• Flaky sea salt 

⸻

Method:

1. Preheat the oven to 350°F.
2. Lightly grease an 8-inch square baking pan with olive oil - like the NEW All-Clad 8" square baker.
3. Line the pan with parchment paper, leaving an overhang on at least 2 sides to lift brownies out after baking.
4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt until evenly combined.
5. In a large bowl, whisk the brown sugar, granulated sugar, and olive oil until smooth and glossy. Add the eggs and vanilla and whisk until fully incorporated.
6. Stir the hot coffee into the wet mixture.
7. Add the dry ingredients and gently fold with a large spatula just until no dry ingredients remain.
8. Scrape the batter into the prepared pan and smooth the top. Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 25–30 minutes.
9. Remove from the oven and immediately sprinkle generously with flaky sea salt.
10. Let the brownies cool in the pan on a wire rack for 10-15 minutes.
11. Lift out using the parchment overhang and let cool completely before cutting into 16 squares.
12. Serve at room temperature with optional vanilla ice cream

Adapted from Melissa Clark’s recipe - New York Times Cooking