Blood Orange Brownies

Made with our Calivirgin Blood Orange Olive Oil

Servings: 16-20   |   Prep Time: 10 min   |   Total Time: 30 min

  • 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
  •  cup Calivirgin Blood Orange Olive Oil
  • ½ cup semi-sweet chocolate chips, divided
  1. Preheat oven to 350°F. Spray a 9-inch square baking pan with baking spray and set aside.
  2. In a small bowl, whisk flour, cocoa, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. 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 Courtesy of Alida at Alida's Kitchen

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