Packing in the same textures and flavors into a faster, equally satisfying dessert. Truthfully, if you think about brownie cookies, they’re just round edge pieces which is sort of a life-changing revelation. In this version, olive oil adds fruitiness and a peppery note to amp up the chocolate flavor. To finish, milk chocolate chips are mixed in to give that sweet nostalgic touch you need to keep even the recipe grounded. It’s the back pocket brownie recipe you need to satisfy any sweet tooth, anytime.
Packing in the same textures and flavors into a faster, equally satisfying dessert. Truthfully, if you think about brownie cookies, they’re just round edge pieces which is sort of a life-changing revelation. In this version, olive oil adds fruitiness and a peppery note to amp up the chocolate flavor. To finish, milk chocolate chips are mixed in to give that sweet nostalgic touch you need to keep even the recipe grounded. It’s the back pocket brownie recipe you need to satisfy any sweet tooth, anytime.
Preheat oven to 350°F and line two sheet pans with parchment. In a medium heatproof bowl, combine chocolate and olive oil. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water, and stir until the chocolate is completely melted and the olive oil is incorporated.
Meanwhile, in a large bowl, whisk together brown sugar, granulated sugar, vanilla and eggs until smooth. Slowly whisk in the melted chocolate mixture to combine. In a small bowl, stir together flour, cocoa powder, baking powder and salt, then add to the batter. Switch to a rubber spatula and fold in until just incorporated, then fold in chocolate chips.
Scoop 2 tablespoon-sized scoops and place 3-inches apart on prepared sheet pans. Garnish with flaky sea salt. Bake, rotating halfway through, until the tops have crackled with a matte finish, 8-10 minutes. Let cool for 5 minutes, then serve warm.
