August 17, 2015

Olive Oil and Sea Salt Lindt Truffle Brownies

Lindt truffles came into our house last winter, specifically with the purpose of making killer hot chocolate in a variety of flavors. I seriously had a jar with about 6 different flavors and would pop 3 into a mug of hot milk for delicious hot chocolate. (I also yelled at people when they stole ones just to eat.)

When I saw this brownie recipe from How Sweet It Is, I was immediately captivated by the truffles and used that as an excuse to go buy a few bags in the summer. Fortunately, I stopped snacking on them in time to have enough left for the brownies.

These are delicious brownies, but they don't quite take the spot for my favorite brownies. Worth repeating, perhaps with other truffle flavors.

Olive Oil and Sea Salt Lindt Truffle Brownies
1/3 cup boiling water
1/4 cup dark cocoa powder
1/3 cup + 2 Tbsp. olive oil
2 oz. high-quality dark chocolate, chopped
1 large egg
2 large egg yolks
1 tsp. vanilla extract
1 1/2 cups sugar
1 cup flour
1/4 tsp. salt
10 LINDOR dark chocolate caramel sea salt truffles, coarsely chopped
1 tsp. flaked sea salt

Preheat the oven to 350˚F. Line an 8 x 8 pan with foil, and spray with non-stick spray. (I didn't line my pan with foil and had to pry out every brownie.)

In a large bowl, whisk the boiling water and cocoa powder until combined. Whisk in the chopped chocolate until melted, and then whisk in the olive oil. Whisk in the egg, yolks and vanilla extract until combined. Whisk in the sugar until combined. Use a rubber spatula to fold in the flour and 1/4 tsp. salt, stirring until the flour is just mixed in. Stir in the chopped truffles. Sprinkle the top with the flaked sea salt.

Bake the brownies for 32 to 38 minutes or until the middle is set.  Let the brownies cool completely before cutting. They will cut best if refrigerated first. Makes 8 x 8 pan of brownies.

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