Almost Flourless Tangerine & Blood Orange Chocolate Brownies
Your guests will be asking “What did you put in these?”
Ingredients
- 1 stick Butter unsalted (8tbs)
- 4 T Blood Orange Olive Oil
- 1 T Orange Zest fresh
- 6 oz. Dark Chocolate 60%+, chopped
- 1/2 cup Cocoa Powder
- 2 cups Sugar granulated sugar
- 2 T Tangerine Balsamic Vinegar
- 1/2 tsp. Salt kosher salt
- 5 Eggs whisked
- 1/4 cup Flour all purpose
Servings: squares
Units:
Instructions
- Preheat the oven to 325. Using a teaspoon of the Blood Orange Olive OIl, grease a 9x13 baking pan. Line the pan with a strip of parchment, cut to overhang the long sides of the pan.
- In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
- Remove from the heat and stir in the Blood Orange Olive Oil, eggs, Tangerine Balsamic, orange zest and sugar. Mix until well combined.
- Whisk together the flour and cocoa powder and add.
- Place in oven for approximately 30 minutes or until a tester inserted in te center comes out with very moist crumbs adhering.
- Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting. Makes about 24 brownies!
- TWIST: don't want the taste of orange? Try Butter Flavored Olive Oil and Traditional Balsamic Vinegar -- or even Raspberry Balsamic Vinegar
Recipe Notes
The following are available from the Olive Twist, online and in stores:
Blood Orange Olive Oil, Olive Oil, Tangerine Balsamic Vinegar, Balsamic Vinegar
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