Almost Flourless Tangerine and Orange Dark Chocolate Brownies
So easy...so delicious!
4 tablespoons plus 1 teaspoon OLIVE & VINE Blood Orange EVOO
1 stick (8 tablespoons) unsalted butter
6 ounces 60%+ dark chocolate, chopped
2 tablespoons OLIVE & VINE Tangy Tangerine Balsamic Vinegar
1 tablespoon fresh orange zest
2 cups granulated sugar
5 large eggs, whisked
1/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon kosher salt
Preheat the oven to 325. Grease a 9 x 13" baking pan with 1 teaspoon of Blood Orange EVOO. Line the pan with a strip of parchment, cut to overhang the long sides of the pan. Set aside.
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 rest of the Blood Orange EVOO, Tangy Tangerine balsamic, orange zest, sugar and eggs. Mix until well combined. In a separate bowl, whisk together the flour, cocoa powder and salt and add to the wet ingredients. Fold until there are no visible dry spots.
Scrape the batter into the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs attached. 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.