Mandarin & Blood Orange Chocolate Brownies
A substantial desert experience, these are beautiful Mandarin & Blood Orange Brownies with citrus overtones. Have your guests in awe when they taste these delicious and unique brownies. Enhancing flavors that are fun and easy to create while dominating the competition. This recipe works beautifully with our Blood Orange EVOO and Chocolate Mandarin Balsamic!
- 1 stick Butter unsalted (8tbs)
- 4 Tablespoons Blood Orange EVOO
- 1 Tablespoon Orange Zest fresh
- 6 oz. Dark Chocolate 60%+, chopped
- 1/2 cup Cocoa Powder
- 2 cups Sugar granulated sugar
- 2 Tablespoons Chocolate Mandarin Balsamic
- 1/2 tsp. Salt kosher salt
- 5 Eggs whisked
- 1/4 cup Flour all purpose
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, Mandarin 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 the 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 our Butter Flavored Olive Oil and Traditional Balsamic Vinegar -- or even Raspberry Balsamic Vinegar!