1/3 cup cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz semi-sweet chocolate, finely chopped
3/4 cup Liquid Gold Arbequina Extra Virgin Olive Oil
2 large eggs
2 large egg yolks
1/4 cup Liquid Gold Chocolate Infused Balsamic Vinegar
2 1/2 cups sugar
1 3/4 cup all-purpose flour
3/4 tsp kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
Fleur de sel, for sprinkling
Heat oven to 350 degrees.
Lightly grease a 9x13 inch baking pan. In a large bowl, whisk together the cocoa powder, and the boiling water until smooth. Add the semi-sweet chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, egg yolks and balsamic vinegar, and continue to whisk until combined. Add the sugar whisking until fully incorporated. Using a spatula, fold in the flour and kosher salt until just combined. Fold in the bittersweet chocolate pieces.
Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with Falk salt or Fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer pan to a wire rack and allow to completely cool before cutting into 2 inch squares.