At her former Portland, Oregon, food cart the Sugar Cube, Kir Jensen served up creative riffs on classic sweets like these brownies. She gives the bake-sale bar her signature twist by baking the brownies in muffin pans, then tops them with coffee syrup, chocolate ganache, olive oil, and sea salt. They are best served warm and eaten out of the wrapper with a spoon to ensure they don’t stick and they’re the most gooey and fudgy.
Special equipment: You will need a pastry brush for this recipe.
For the coffee syrup: