Dark chocolate brownies with olive oil and sea salt Panko crunch

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Dark chocolate, fruity olive and flaky sea salt are a delicious combination of flavours which, when combined, make for a rich and sophisticated brownie. Japanese Panko breadcrumbs aren’t something you’d traditionally find in dessert, but here they add a satisfying feather light crunch in contrast to the fudgy texture of each bite. Serve in small squares with coffee or accompanied by a scoop of ice cream for a delightful finish to any meal.

Ingredients

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Brownies

  • 150g of unsalted butter
  • 275g of dark chocolate, minimum 70% cocoa solids
  • 200g of caster sugar
  • 175g of light muscovado sugar
  • 4 eggs, medium
  • 2 tsp vanilla extract
  • 200g of plain flour, white
  • 3 tbsp of cocoa powder
  • 1/2 tsp baking powder
  • 50g of Panko breadcrumbs
  • 2 tsp flaky sea salt
  • 1 tbsp of olive oil
1
Preheat the oven 180°C/gas mark 4. Grease a 23cm square baking pan with butter and line with baking parchment
2
In a heatproof bowl suspended over a pan of simmering water, melt the chocolate and butter, then set aside to cool slightly. In a medium bowl, whisk together the sugars and eggs until pale and thick, for around 3–4 minutes
3
Whisk in the cooled chocolate mixture then fold in the flour, cocoa and baking powder
4
In a small bowl, combine the Panko breadcrumbs and sea salt
5
Scrape half of the brownie batter into the prepared pan then sprinkle over one third of the breadcrumb mixture. Scrape over the remaining batter until covered and level with a spatula
6
Mix the remaining breadcrumbs with the olive oil until well coated, then sprinkle over the top of your brownie batter
7
Bake for 20–25 minutes, or until the top is set and slightly crackly and a skewer inserted in the middle comes out with some gooey batter still stuck to it
8
Allow to cool completely in the tin before cutting into squares and serving. These brownies will keep in an airtight container for 3–4 days
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