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Rich, fudgy and made in one bowl, these brownies swap butter for Redstone Orange Olive Oil. The orange adds a gentle citrus note that brings out the dark chocolate, and a sprinkle of Vanilla Bean Sea Salt on top finishes them off.
Orange Olive Oil Brownies
Redstone Olive Oil, LLC
16
15 minutes
30 minutes
American
Dessert
Rich, fudgy and made in one bowl, these brownies swap butter for Redstone Orange Olive Oil. The orange adds a gentle citrus note that brings out the dark chocolate, and a sprinkle of Vanilla Bean Sea Salt on top finishes them off.
Ingredients
4 ounces bittersweet chocolate (60 to 70%), chopped
1/2 cup Redstone Orange Olive Oil
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
2/3 cup all-purpose flour
1/2 teaspoon fine salt
1/2 cup semisweet chocolate chips, optional
1 teaspoon orange zest, optional
Redstone Vanilla Bean Sea Salt, for finishing
Directions
Preheat the oven to 350°F. Line an 8 x 8-inch pan with parchment, leaving an overhang on two sides.
Melt the chocolate with the Orange Olive Oil in a large microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
Whisk in the sugar. Add the eggs one at a time, whisking hard for about 1 minute after the second egg until the batter is glossy and thick. Whisk in the vanilla.
Sift in the cocoa, flour and salt, and fold until just combined. Fold in the chocolate chips and orange zest, if using.
Spread the batter in the pan and bake 25 to 30 minutes, until a toothpick in the center comes out with moist crumbs.
Sprinkle with a pinch of Vanilla Bean Sea Salt as soon as the pan comes out of the oven.
Cool completely in the pan, about 1 hour, then lift out by the parchment and cut into 16 squares.
