Chocolate-Olive Oil Sourdough Brownies

I hope this message finds you well. It has been a very tumultuous year for many people around the world and my heart goes out to those of you who have faced loss.

I began working on a new cookbook earlier this year, which will be entirely dedicated to baking, and if all goes well, should be published in October 2021. The process of writing and photographing a cookbook project is quite isolating for me. I submerge myself in this little world I am trying to create and exist in it for quite some time. Developing baking recipes summons the very pragmatic and scientific part of my brain, where the photographer side of it needs to live in a space of flow and inspiration. Grateful to have this book to work on during this difficult time.

In September, I published Cannelle et Vanille Notes - a beautiful kitchen journal with photos and musings. Beautifully bound with a hardcover and thick matte paper just like Cannelle et Vanille. It is a place to put pen to paper. I hope it will inspire you to write down your personal recipes and perhaps share and gift to your loved ones.

As always, I love hearing from you. Don’t hesitate to contact me with recipe questions or anything else you might want to share.

For now, I leave you with this Sourdough Brownie recipe, which is gluten and dairy free. The brownies are fudgey, rich, not overly sweet, and super simple to make. I hope you will enjoy them.

x - Aran

Chocolate-Olive Oil Sourdough Brownies                                                                                

You can use a 9x13-inch baking sheet but the brownies will be thinner. In this case, reduce baking time to 20 minutes. You can also fold in about 1/3 cup coarsely chopped nuts or chocolate chunks.

Makes 16 brownies

3 large eggs

1 cup (200 g) light brown sugar

2 teaspoons vanilla extract

6 ounces (180 g) bittersweet chocolate, coarsely chopped

1/2 cup (110 g) extra-virgin olive oil

1/2 cup (50 g) cocoa powder

1/2 cup (150 g) unfed sourdough starter

3/4 teaspoon flaky sea salt, plus more for topping

1.     Preheat oven to 375F. Line the inside of a 9-inch square cake pan with parchment paper.

2.     Combine the eggs, brown sugar, and vanilla extract in the bowl of a stand mixer. Attach bowl to mixer and using whisk attachment, beat the eggs for 10 to 15 minutes on high speed until the mixture is thick and pale in color.

3.     Meanwhile, place the chopped chocolate in a heatproof bowl and melt over a pan with simmering water. Remove the bowl from heat and whisk in the remaining ingredients until smooth.

4.     When the eggs are thick, add the chocolate mixture into them and whip on high speed for 30 seconds until you have a smooth batter. 

5.     Pour the brownie batter in the prepared pan and bake for 25 minutes until the top cracks. Let cool for 10 minutes, then lift out of pan and cut into squares. The brownies keep for 5 days tightly wrapped in the refrigerator.