Olive Oil Brownies
Rated 5.0 stars by 1 users
Category
Desserts
Servings
Approximately 9 brownies
These are quite decadent and delicious with vanilla bean ice cream!
Thanks to our friend Emily Lycopolus from The Olive Oil & Vinegar Lover’s Cookbook
Ingredients
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½ cup Gustare Blood Orange olive oil
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1 cup granulated sugar
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2 large eggs
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2 tsp. Gustare Italian Espresso balsamic vinegar
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¾ cup Dutch process cocoa powder
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½ cup all-purpose flour
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½ tsp. baking powder
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¼ tsp. fine sea salt
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Optional: ½ cup chopped pecans
Directions
Preheat the oven to 350º. Line an 8x8 inch baking pan with parchment paper.
In a large mixing bowl, use a wooden spoon to combine the olive oil with the sugar. Add the eggs and balsamic and stir just until blended. Sift the cocoa, flour, baking powder, and salt into the oil/sugar mixture. Be careful not to over mix and beat in too much air - otherwise they’ll turn out too dense and be more like a cake than a brownie. Fold in nuts, if desired.
Pour the mixture into the prepared pan and bake for 20 minutes, or until the brownie just starts to pull way from the sides of the pan. Cool completely in the pan before cutting.
Enjoy!
Recipe Note
Try drizzling these brownies with any aged dark balsamic to enhance the flavor.
Feel free to try Amarena Cherry balsamic vinegar instead of the Italian Espresso.
