Made with our Calivirgin Blood Orange Olive Oil
Servings: 16-20 | Prep Time: 10 min | Total Time: 30 min
- INGREDIENTS
- INSTRUCTIONS
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon espresso powder, optional
- 1 teaspoon vanilla extract
- ⅓ cup Calivirgin Blood Orange Olive Oil
- ½ cup semi-sweet chocolate chips, divided
- Preheat oven to 350°F. 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 Calivirgin Blood Orange 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
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RECIPE NOTES
Recipe Courtesy of Alida at Alida's Kitchen