Salted Caramel Popcorn Olive Oil Brownies

Chocolate and extra virgin olive oil, two ingredients that are good for your heart... So what better to pair them up and create a brownie. It definitely makes me feel better when I reach for a second or third piece!

This is a New York Times recipe and is my go-to brownie. The olive oil helps balance out all the sugar and chocolate and enhances the chocolate flavor. I love this recipe because it is indulgent but not overly sweet and is chewy and fudgy on the inside but crispy on the outside.

It's important to use a mild olive oil in the recipe, any oil that is too robust and sharp in flavor will overpower the chocolate flavor.

How can we make this brownie even more delicious? Top it off with a handful of caramel corn! Other than your dentist... who does not love a crunchy salty and sweet caramel corn? Salted butter and sea salt at the end helps to balance the sweetness from the corn syrup and brown sugar.

Add a scoop of dulce de leche ice cream to make this dessert an even more perfectly balanced treat!

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Ingredients 

Caramel Popcorn 

•  8-10 cups freshly popped popcorn, (about ¼ of kernels or 1 microwavable bag)

• 1 cup packed light brown sugar

• 1/4 cup light corn syrup

• 1/2 cup salted butter

• ¼ teaspoon vanilla extract

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• Flaky Sea Salt

Olive Oil Brownies 

• 6 tablespoons  mild extra-virgin olive oil, plus more for greasing pan

• 3 ounces melted unsweetened chocolate

• 1 large egg, at room temperature

• 1 tablespoon vanilla extract

• ¾ cup  packed dark brown sugar

• ⅓ cup  granulated sugar

• 1 cup  all-purpose flour

• ¾ teaspoon kosher salt

• ¼ teaspoon baking powder

• ¼ cup Dutch-processed cocoa powder

• ¼ cup boiling water

• ½ cup chocolate chips

•  Flaky sea salt

Recipe

Popcorn

1. Preheat the oven to 250°F. Lightly spray 2 sheet pans with baking spray. Grease the bottom of a spatula with the baking spray. Spread the popcorn out onto baking sheets. Set aside.

2. Combine the sugar, corn syrup, butter, cream of tartar in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda, vanilla extract and salt. 

3. Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use spatulas to toss the caramel and popcorn together, until the popcorn is well coated.

4. Bake for 1 hour, stirring every 15 minutes. Allow to cool on the pan and break apart large clusters. Can be stored in an airtight container for up to a week.

Brownies 

1. Heat oven to 350° F.  Grease an 8-by-8-inch square baking dish with some of the olive oil and line pan with parchment paper, leaving a 2-inch overhang on both sides, to lift the brownies out of the pan

2. In a medium bowl, whisk together flour, salt and baking powder.In a large bowl, whisk together cocoa powder and boiling water until smooth. 

3. Whisk in 6 tablespoons olive oil, melted chocolate, egg and vanilla.Whisk in the brown and granulated sugar, then fold in flour mixture. Then fold in chocolate chips. 

4. Scrape into the prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.

5. Once baked, allow it to cool

6. Cut into squares, serve with a scoop of your favorite ice cream and a handful of the caramel popcorn.                                                    

Brownie recipe from NYT