Chocolate and orange are a classic combination, though not one often seen in brownies. This version brings the pairing to life with blood orange–infused olive oil and fresh zest, creating a bright citrus aroma and subtle depth of flavor. The result is a rich, fudgy brownie with a vibrant orange lift in every bite.
Ingredients
- 1/2 cup Blood Orange Extra Virgin Olive Oil
- 1 cup Granulated Sugar
- 2 Iarge Eggs
- 1 tsp Vanilla
- ⅓ cup Unsweetened Cocoa Powder
- ½ cup All-Purpose Flour
- ¼ tsp Salt
- ¼ tsp Baking Powder
- Zest of 1 Orange (optional, for extra flavor)
-
½ cup Chocolate chips (optional, for extra richness)
Instructions
- Preheat your oven to 3500F.
- Grease and flour a square baking pan (8×8 inches) or line it with
parchment paper for easier removal. - In a mixing bowl, combine the blood orange EVOO and sugar.
Mix until well combined. - Beat in the eggs, one at a time, until fully incorporated.
- Stir in the vanilla extract and blood orange zest if using.
- In a separate bowl, sift together the cocoa powder, flour, salt,
and baking powder. - Gradually add the dry ingredients to the wet ingredients,
mixing until just combined. Be careful not to over mix. If using chocolate chips, fold them into the batter until evenly distributed. - Pour the batter into the prepared baking pan and spread it out
evenly. - Bake in the preheated oven for 20-25 minutes, or until a
toothpick inserted into the center comes out with moist
crumbs (not wet batter). Be careful not to over bake, as
brownies can become dry. - Once baked, remove the brownies from the oven and allow
them to cool in the pan for about 10 minutes before
transferring them to a wire rack to cool completely.