Brownies with O Blood Orange Olive Oil
Is there really anything better than a fresh, warm batch of dreamy homemade brownies? We love to make ours with a burst of blissful blood orange flavor. Just thinking about the aroma in the kitchen and the taste of the very first bite kicks our cravings into motion. We promise that baking these beauties from scratch will be well worth the effort. Indulge!
Ingredients
¾ cup O Blood Orange Olive Oil, plus more for oiling the pan
1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp fine salt
4 oz semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
Powdered sugar, for sprinkling (optional)
1 blood orange for zest garnish (optional)
Instructions
Preheat the oven to 350° F.
Line a 9” x 13” baking pan with parchment paper, leaving a 2” overhang on at least 2 sides. Using O Blood Orange Olive Oil, lightly oil the parchment paper (not including the overhang).
Whisk together the flour, cocoa powder and salt in a medium mixing bowl.
In a medium saucepan over medium heat, melt the chocolate with the O Blood Orange Olive Oil, stirring frequently.
Let the melted mixture cool just slightly, then stir in the sugar and eggs. Add the flour mixture and stir well to create the batter.
Pour batter into prepared pan, and bake 30 – 35 minutes. Use the toothpick test to check doneness (after poking, the toothpick should not have wet batter stuck to it).
Let the brownies cool completely in the pan on a cooling rack. Once cooled, use the parchment paper overhang to help lift them out of the pan.
Sprinkle with powdered sugar (optional) and garnish with blood orange zest (also optional), then cut into squares and serve while still warm or store in an airtight container at room temperature for up to 3 days.
Notes
As you cut and serve each scrumptious square, collect the crumbs that are left behind on the parchment paper and keep them in an airtight container. These morsels are mouthwatering sprinkled over vanilla bean ice cream. You’ll thank us later.
Brownies with O Blood Orange Olive Oil
Is there really anything better than a fresh, warm batch of dreamy homemade brownies? We love to make ours with a burst of blissful blood orange flavor. Just thinking about the aroma in the kitchen and the taste of the very first bite kicks our cravings into motion. We promise that baking these beauties from scratch will be well worth the effort. Indulge!
Ingredients
¾ cup O Blood Orange Olive Oil, plus more for oiling the pan
1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp fine salt
4 oz semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
Powdered sugar, for sprinkling (optional)
1 blood orange for zest garnish (optional)
Instructions
Preheat the oven to 350° F.
Line a 9” x 13” baking pan with parchment paper, leaving a 2” overhang on at least 2 sides. Using O Blood Orange Olive Oil, lightly oil the parchment paper (not including the overhang).
Whisk together the flour, cocoa powder and salt in a medium mixing bowl.
In a medium saucepan over medium heat, melt the chocolate with the O Blood Orange Olive Oil, stirring frequently.
Let the melted mixture cool just slightly, then stir in the sugar and eggs. Add the flour mixture and stir well to create the batter.
Pour batter into prepared pan, and bake 30 – 35 minutes. Use the toothpick test to check doneness (after poking, the toothpick should not have wet batter stuck to it).
Let the brownies cool completely in the pan on a cooling rack. Once cooled, use the parchment paper overhang to help lift them out of the pan.
Sprinkle with powdered sugar (optional) and garnish with blood orange zest (also optional), then cut into squares and serve while still warm or store in an airtight container at room temperature for up to 3 days.
Notes
As you cut and serve each scrumptious square, collect the crumbs that are left behind on the parchment paper and keep them in an airtight container. These morsels are mouthwatering sprinkled over vanilla bean ice cream. You’ll thank us later.
Brownies with O Blood Orange Olive Oil
Is there really anything better than a fresh, warm batch of dreamy homemade brownies? We love to make ours with a burst of blissful blood orange flavor. Just thinking about the aroma in the kitchen and the taste of the very first bite kicks our cravings into motion. We promise that baking these beauties from scratch will be well worth the effort. Indulge!
Ingredients
¾ cup O Blood Orange Olive Oil, plus more for oiling the pan
1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp fine salt
4 oz semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
Powdered sugar, for sprinkling (optional)
1 blood orange for zest garnish (optional)
Instructions
Preheat the oven to 350° F.
Line a 9” x 13” baking pan with parchment paper, leaving a 2” overhang on at least 2 sides. Using O Blood Orange Olive Oil, lightly oil the parchment paper (not including the overhang).
Whisk together the flour, cocoa powder and salt in a medium mixing bowl.
In a medium saucepan over medium heat, melt the chocolate with the O Blood Orange Olive Oil, stirring frequently.
Let the melted mixture cool just slightly, then stir in the sugar and eggs. Add the flour mixture and stir well to create the batter.
Pour batter into prepared pan, and bake 30 – 35 minutes. Use the toothpick test to check doneness (after poking, the toothpick should not have wet batter stuck to it).
Let the brownies cool completely in the pan on a cooling rack. Once cooled, use the parchment paper overhang to help lift them out of the pan.
Sprinkle with powdered sugar (optional) and garnish with blood orange zest (also optional), then cut into squares and serve while still warm or store in an airtight container at room temperature for up to 3 days.
Notes
As you cut and serve each scrumptious square, collect the crumbs that are left behind on the parchment paper and keep them in an airtight container. These morsels are mouthwatering sprinkled over vanilla bean ice cream. You’ll thank us later.
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