Espresso & Blood Orange Brownies
Makes a tray, 8 x 8
15 minutes
30 minutes
Green Olive Company’s Espresso Balsamic Vinegar and Blood Orange Olive Oil add character and depth to these chocolate brownies that are fast and simple to make.
Ingredients
1 tablespoon Green Olive Company Espresso Dark Balsamic Vinegar
- 1/4 cup butter
- 2 eggs
- 1 cup sugar
- 1/2 cup flour
- 1/4 cup cocoa powder
- 4 ounces semi-sweet chocolate, chopped into pieces
- 1/2 cup pecans, toasted and roughly chopped
Directions
- Line an 8" x 8" baking pan with parchment paper. Preheat the oven to 325°-350°F (for cake-like brownies) or 375°-425°F (for chewier brownies).
Melt the butter with Blood Orange Olive Oil in a medium size saucepan. Once the butter has melted, add the sugar and bring to a simmer. Stir in the cocoa and remove from heat.
Place the eggs and Espresso Balsamic Vinegar into a mixer bowl fitted with the blade attachment and stir to combine. With the mixer running, add one-third of the oil and sugar mixture to temper the eggs.
Add the rest of the oil and sugar mixture and mix well. Add the flour, chopped chocolate and pecans, if using, and mix to combine.
Spread the mixture into the prepared baking pan and bake until set, approximately 20 to 30 minutes, testing the center with a knife or toothpick for doneness. Bake longer if needed. Cool before cutting.
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