olive oil and sea salt brownies by nyt cooking

Ever see a photo of brownies and then just have to make a batch?! Just me? Okay. I found these brownies to be super chewy, with a nice shell. They were thin, so if you wanted a thicker brownie, I would recommend doubling the recipe.

I am a huge fan of a good Fleur de sel on baked goods. It really makes it pop!

Recipe can be found at new york times cooking.

Would I make these again?

Yep! This just may be my go-to recipe to make brownies.