Ingredients 1/4 cup Green Olive Company Blood Orange Fused Olive Oil 1 tablespoon Green Olive CompanyEspresso Dark Blasamic Vinegar 1/4 cup butter 2 eggs1 cup sugar 1/2 cup flour1/4 cup cocoa powder4 ounces semi-sweet chocolate, chopped into pieces1/2 cup pecans, toasted and roughly chopped

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.