We made it with Calivirgin Blood Orange Olive Oil
Servings: 16-20 | Prep Time: 10 min | Total Time: 30 min
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp espresso powder, optional
- 1 tsp vanilla extract
- 1/3 cup Calivirgin Blood Orange Olive Oil
- 1/2 cup semi-sweet chocolate chips, divided
Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray and set aside.
In a small bowl, whisk flour, cocoa, baking powder and salt. Set aside.
In a large bowl with an electric mixer, beat the eggs and granulated sugar until light and fluffy (about 2 minutes). Add brown sugar, espresso powder and vanilla, continue to beat until combined. Slowly pour in the olive oil while continuing to beat, and then beat for another 2 minutes to combine.
Add dry ingredients to wet ingredients, folding gently until combined. Fold in ¼ cup chocolate chips. Pour batter into prepared baking pan. Sprinkle top with remaining ¼ cup chocolate chips.
Bake for 15 to 18 minutes, or until a toothpick inserted comes out with moist crumbs. (Be careful not to over bake to ensure a moist, fudgy brownie!)
Blood Orange Olive Oil
Recipe Courtesy of Alida at Alida's Kitchen