Chocolate and orange are a pairing that never goes out of style. Rich dark chocolate meets Della Terra Blood Orange Olive Oil and Honeybell Orange Balsamic for brownies that are deeply fudgy with a bright citrus finish. The orange lifts the chocolate without overpowering it, making these feel just a little more special than your everyday brownie.
Prep: 20 minutes
Cook: 30 minutes
Makes: About 24 brownies
Ingredients
- 1 stick (8 tbsp) unsalted butter
- 4 tbsp + 1 tsp Della Terra Blood Orange Olive Oil
- 1 tbsp fresh orange zest
- 6 oz 60%+ dark chocolate, chopped
- ½ cup cocoa powder
- 2 cups granulated sugar
- 2 tbsp Della Terra Honeybell Orange Balsamic
- ½ tsp kosher salt
- 5 large eggs, whisked
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 325°F. Grease a 9 x 13-inch baking pan using 1 tsp Blood Orange Olive Oil. Line with parchment paper, leaving overhang on the long sides.
- Set a large heatproof bowl over a saucepan of simmering water to create a double boiler. Add butter and dark chocolate, stirring constantly until melted and smooth. Remove from heat.
- Stir in remaining Blood Orange Olive Oil, whisked eggs, Honeybell Orange Balsamic, orange zest, and sugar until well combined.
- In a separate bowl, whisk together flour and cocoa powder. Fold into wet ingredients until no dry spots remain.
- Scrape batter into prepared pan and spread evenly.
- Bake on the centre rack for approximately 30 minutes, or until a tester inserted in the centre comes out with very moist crumbs attached.
- Cool in pan for 15 minutes. Lift out using parchment and cool completely before slicing.