Blood Orange Olive Oil Brownies
A classic combo of chocolate and orange, but in a gooey brownie. Something a little different, which we think you will find yourself making all the time. Delicious and easy! Also converts well to a gluten free version.
- 4 oz. unsweetened chocolate
- ½ cup Stonehouse Blood Orange EVOO
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 4 eggs
- 1 cup all-purpose flour (or quinoa flour for the GF peeps)
- 1 cup chopped walnuts or pecans (optional)
Allow all ingredients to warm up to room temperature. Position oven rack in the center, and preheat oven to 350 degrees. Oil a 9” x 13” pan and line with parchment paper.
Melt chocolate in double boiler, add the oil and stir until smooth. Cool completely. Stir in the sugar and vanilla. Beat the eggs until homogeneous. Stir in the flour and nuts until just incorporated. With rubber spatula, scrape the batter into the pan, making sure batter is smoothed out to the edges.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Variations: Not a big fan of the chocolate/orange combo? Make these with a classic olive oil like our House Blend or Olio Santo for a fabulous olive oil brownie.
Recipe from Blog "Yummy Supper." Photo credit: Erin Scott.