The gift of good taste.

Blood Orange Chocolate Brownies

Yield: 16

Blood Orange Chocolate Brownies

9 oz. Bittersweet chocolate chips
2/3 c. Olio Blood Orange Olive Oil
4 eggs
2/3 c. sugar
1 Tbsp. orange zest
2 tsp. baking soda
½ c. All Purpose flour
½ c. almonds and/or walnuts, ground in food processor, or chopped (optional)


  1.        Preheat oven 350 degrees F. Lightly grease a 9-inch square pan with butter.

Set aside.

  1.        Sift together flour and baking soda. Set aside.
  2.        In a double boiler, slowly melt chocolate until smooth. Stir in Olio Blood Orange Olive Oil. Set aside to slightly cool.
  1.        In a medium bowl, combine eggs, nuts (if using), sugar, orange zest. Add the chocolate mixture, stirring until smooth.
  2.        Fold in the flour mixture. Pour the batter into the prepared pan.
  3.        Bake at 350 degrees F for 35-40 minutes. Check at 30 minutes with atoothpick. The toothpick should come out clean for the brownies to be ready.
  1.        Let stand for at least 10 minutes before unmolding onto a cooling rack or allow to completely cool in pan before cutting into squares.
  1.        Serve with Chocolate Balsamic Whipped Cream (see recipe)


Recipe by Beth Scanlon, CC, Food Fare Carterersadapted from Midpress Olive Oil