// by Marisa Ratliff, Sweet-N-Flour
1/4 c. all-purpose flour
1/3 c. dark or Dutch-processed cocoa powder, sifted
1/4 tsp. baking powder
1/4 tsp. instant espresso powder
1/4 tsp. pink Himalayan salt
1/3 c. extra virgin olive oil
5 oz. dark or bittersweet chocolate (70-75%), finely chopped
1 c. organic light brown sugar
2 large organic eggs, room temperature
2 tsp. vanilla extract
1/2 c. dark chocolate chips
1/3 c. chopped pistachios
1/4 c. chopped hazelnuts
1. Preheat oven to 350°F. Line an 8-by-8-inch baking pan (cake pans could also work if you'd like to make a brownie cake!) with parchment paper; lightly butter parchment. Combine flour, cocoa powder, baking powder, espresso powder, salt in a medium bowl. Whisk together and set aside.
2. Combine olive oil and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and stir gently until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.
3. Add in the light brown sugar and vanilla. Whisk until incorporated. Add in the eggs, one at a time, whisking until batter is smooth and shiny.
4. Sprinkle dry ingredients over top of melted chocolate mixture and stir until just incorporated. Stir in chocolate chips and most of pistachios (reserving a tablespoon or two for topping, if desired). Spread into prepared pan, using an offset spatula to smooth batter. Sprinkle with reserved 1/3 cup pistachios and fleur de del, as desired.
5. Bake for 30 to 35 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for one to two hours, before slicing into squares. (If making a brownie cake, cool completely until carefully flipping layers onto a wire rack. Layer your brownie cake with either white or chocolate cake layers and drizzle with blush white chocolate ganache, recipe below.) Topping: fleur de sel and 1/3 shelled pistachios (Pulse pistachios in a food processor for about 30 seconds until there are no large chunks.)
Blush White Chocolate Ganache
2 (12-ounce) packages white chocolate (chips or chunks)
1 cup whipping cream
1-2 tsp beet juice (for natural blush coloring)
Cook chocolate morsels and cream in a heavy saucepan over low heat, stirring often, until chocolate melts. Add 1-2 teaspoons of beet juice until desired blush pink color. Can pour warm ganache over your dessert of choice or chill 30 minutes.