Blood Orange Brownies #2
Blood Orange Brownies #2
Submitted by Corporate Chef Andy Stewart
30 minutes
Desserts
Ingredients
- ¾ cup butter
- ¾ cup Fustini’s Blood Orange Olive Oil
- 3 cups sugar
- ¾ cup cocoa
- 6 eggs
- 1½ cups flour
- 3 tablespoons Fustini’s Cara Cara Vanilla Balsamic Vinegar
- 12 ounces semi-sweet chocolate, chopped
- 1 ½ cups pecans, toasted and roughly chopped (optional)
Directions
- Line a half sheet pan with parchment. Melt butter with Fustini&rsquo,s Blood Orange Olive Oil in medium size sauce pan. Once butter has melted, add sugar and bring to a simmer. Stir in the cocoa and remove from the heat.
- Place the eggs and Fustini&rsquo,s Cara Cara Vanilla Balsamic Vinegar into a mixer bowl fitted with the blade attachment and stir to combine. With the mixer running, add one third of the hot oil and sugar mixture to temper the eggs.
- Add the rest of the sugar mixture and mix well. Add the flour, chopped chocolate and pecans, if using, and mix to combine.
- Spread the mixture onto the prepared pan and bake until set, approximately 20 to 30 minutes. Cool before cutting.
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