Tangerine Balsamic Brownies
Course: DessertDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesIngredients
- Brownie
½ cup of AOOC Extra Virgin Olive Oil (we recommend a mild oil)
1 cup white sugar
1 tsp vanilla extract
2 eggs
½ cup all purpose flour
⅓ cup unsweetened high quality cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
- Ganache
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
2 Tbsp AOOC Tangerine Balsamic
2” long strip of tangerine zest
a pinch of kosher salt- optional
Directions
- Brownies
- Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan.
- In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs.
- Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired.
- Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges or pan. Let cool on a wire rack before cutting into squares.
- Ganache
- Place the chocolate into a medium bowl.Heat the cream, salt, and tangerine zest in a small saucepan over medium heat. (Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch.)
- When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine Balsamic.
- Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.