Blood Orange Brownies

By: Carrie Baker


A fan favorite from 2014 and recently featured by Hip Foodie Mom, our Blood Orange Brownies are dynamite!

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

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