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Blood Orange Brownies

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Desserts

Our friend (and brownie pro), Mary Haskell, suggests that for completely perfect brownies you should line an 8x8 pan with non-stick foil, allowing it to hang over the sides. Add one egg to your mixing bowl and whisk thoroughly for several minutes. Add 1/3 C oil to the egg and whisk thoroughly for several minutes to form emulsion (she says that her measure is usually just a tad above the 1/3 C line.) Add 1/4 C water, add to emulsion, whisk in completely. Add brownie mix little at a time, whisking with a fork as you add. Bake for the least amount of time on the box (for fudgy brownies) as the brownies will continue to cook a bit when removed from the oven.

You can enjoy these brownies freshly made or freeze them (freezing them can allow a stronger blood orange flavor to develop as well!) 

 

Ingredients

  • 1 package Ghirardelli double or triple chocolate brownie mix
  • 1/3 C of The Olive Bin's Blood Orange Olive Oil (Fused)
  • 1/4 C water for double chocolate mix, 1/3 C water for triple chocolate mix
  • 1 egg

Directions

  1. This is the simpliest (and tastiest!) recipe; simply follow the brownie mix directions on the back of the box, but use Blood Orange Olive Oil in place of vegetable oil. 

Servings:

8
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