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Sunday, March 26, 2017

Olive Oil and Coconut Brownies







Melissa Clark  
  Time 45 minutes 
 Yield About two dozen brownies 

Because they are so moist, these brownies don’t cut into nice straight-edged squares like cakier confections do. Letting them cool completely before slicing helps them keep their shape. If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center.
More of our favorite Valentine's Day (and chocolate) recipes can be found here.

Featured in: Getting All Sweet And Gooey For Valentine’s Day. 

Ingredients
¾ cup olive oil, plus more to grease pan
1/3 cup cocoa powder
2 ounces [56 g] unsweetened chocolate, finely chopped
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 ½ cups sugar
1 ¾ cups all-purpose flour
¾ teaspoon kosher salt
2 ½ ounces [70 g] bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
 Fleur de sel, for sprinkling

Preparation
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
3. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Nutritional analysis per serving (12 servings)
510 calories; 25 grams fat; 10 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 51 grams sugars; 5 grams protein; 61 milligrams cholesterol; 202 milligrams sodium

http://cooking.nytimes.com/recipes/1013466-olive-oil-and-coconut-brownies

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