1/3 cup boiling water
1/4 cup dark cocoa powder
1/3 cup plus 2 tablespoons olive oil
2 ounces dark chocolate, chopped
2 egg yolks
1 teaspoon vanilla extract
1 and 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped
coarse sea salt, for sprinkling
Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray.
In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares.