Brownies - that classic chocolate comfort food. Cakey or fudge-like, what's not to love??
This slight twist from a trusted family brownie recipe uses a classic combination of orange and chocolate. By using a mixture of Blood Orange Olive Oil and butter in this recipe, the richness of the butter is still there but the brightness of the orange makes it feel just a little bit lighter!
Pro tip - instead of dusting your baking pan with flour, try using unsweetened cocoa powder!
- 1/2 cup butter
- 4 oz unsweetened chocolate, chopped
- 2 cups granulated sugar
- 1/2 cup Blood Orange Extra Virgin Olive Oil
- 3 eggs
- 1 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Preheat oven to 350°F. Grease a 13x9" baking pan with butter or shortening and dust with unsweetened cocoa powder.
In a large saucepan over very low heat, melt butter and chocolate, stirring constantly. Stir in sugar and cook for a few minutes more until sugar is somewhat dissolved, stirring continuously. Take off the heat and let cool slightly.
Drizzle in Blood Orange EVOO and whisk until well mixed. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, vanilla extract and salt until just blended. Pour into prepared baking pan.
Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces.
Makes about 2 dozen brownies.
Using 3 eggs keeps these brownies more fudgy - if you prefer cake-like brownies, increase the egg count to 4.
If you aren't feeling orange in your brownies, there are several other oil flavors to experiment with! Have fun and be creative!
- Raspberry Extra Virgin Olive Oil
- Vanilla Extra Virgin Olive Oil
- Jalapeno Olive Oil
- Strawberry Extra Virgin Olive Oil
- Butter Extra Virgin Olive Oil
- Basil Olive Oil
