Blood Orange Brownies
By: Carrie Baker
1/2 stick unsalted butter
2 oz unsweetened baking chocolate
3 Tbsp Round Pond Blood Orange Olive Oil
1 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs
1/8 tsp salt
2 Tbsp cocoa powder
1/3 cup all-purpose flour
1 cup chopped nuts (optional)
2 oz Round Pond Estate Blood Orange Citrus Syrup
Preheat over to 350 degrees.
Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from heat; add the Blood Orange Olive Oil, sugar and vanilla, mix well. Add eggs one at a time, beating into the mixture rapidly to avoid cooking the eggs. Stir in the salt, cocoa and flour (add nuts if desired).
Spread the mixture into a buttered* 8 inch square baking pan. Bake until set, 35-40 minutes. Cool before cutting with a sharp knife (tip: clean knife between cuts). Drizzle with Blood Orange Citrus Syrup before serving.
* Lining the pan with parchment paper eliminates buttering the pan and makes the brownies easier to remove.
Makes 16 pieces