Instructions

• Preheat the oven to 350°F. Spray an 8×8-inch pan liberally with nonstick spray.
• In a large heatproof bowl, whisk 1/3 cup boiling water and 1/4 cup dark cocoa powder together until smooth.
• Add 2 ounces chopped high-quality dark chocolate to the cocoa mixture, let sit about 1 minute, then whisk until the chocolate is fully melted and the mixture is smooth.
• Whisk in 1/3 cup + 2 tablespoons olive oil until combined.
• Whisk in 1 large egg, 2 large egg yolks, and 1 teaspoon vanilla extract until smooth.
• Whisk in 1 1/2 cups sugar until incorporated.
• Use a rubber spatula to fold in 1 cup all-purpose flour and 1/4 teaspoon salt, stirring just until the flour is mixed in (do not overmix).
• Stir in the coarsely chopped 10 LINDOR dark chocolate caramel sea salt truffles until evenly distributed.
• Pour the batter into the prepared 8×8-inch pan and spread it evenly.
• Bake for 32 to 38 minutes, or until the center is set (a toothpick inserted in the center should come out with moist crumbs but not wet batter).
• Immediately sprinkle 1 teaspoon flaked sea salt evenly over the hot brownies.
• Cool the brownies completely in the pan before cutting. For firmer, easier slices, refrigerate until chilled (you can refrigerate overnight if desired), then cut into squares.