Saturday, July 26, 2014

Blood Orange Brownies

Olive oil makes baked goods better for you by supplying a healthy fat and antioxidants. It adds incredible depth of flavor to the baked goods. 
Be sure to use less olive oil in the recipe than the amount of butter you are replacing. Conversion Chart found at end of recipe.
Generally speaking, cookies made with olive oil take slightly longer to bake than cookies made with butter or margarine. Keep an eye on your cookies.
Cookies baked with olive oil tend to be slightly lighter in color than butter cookies, so avoid over-baking the cookies.

Brownies, unfortunately, will never be considered a health food, but there are ways to minimize the amount of unhealthy trans fats in the chocolate treats. Substituting infused olive oil for use in brownie mixes is a way to add a new dimension of flavor. 
 More adventurous cooks can make olive-oil-based brownies from scratch, resulting in a savory treat free of some of the unhealthy fats found in vegetable oil based margarine.
The possibilities for olive oil uses in cooking are endless with specialty stores carrying a variety of infused olive oils.  Pairing oils with balsamic vinegars raises the recipe to a whole new level. 
Blood Orange Oil is one of the most popular oils with an incredible range of uses. It adds a hint of citrus to a dish. It can be drizzled on seafood, used with a balsamic vinegar as a vinaigrette over mixed greens, drizzled over roasted sweet potatoes, carrots, asparagus or green beans. But pair Blood Orange Oil with Dark Chocolate Balsamic and you have raised the bar. It's one incredible taste!!
Blood Orange Chocolate Brownies with Dark Chocolate Balsamic 
Cook's notes: Tangerine Balsamic can be substituted for the Dark Chocolate Balsamic. The brownies are quite moist. Brownies can be frosted or dusted with powdered sugar. Just type in Blood Olive Orange Brownies in GOOGLE and many links to recipes appear.
  • 1 stick of butter
  • 4 TB. Blood Orange Fused  Extra Virgin Olive Oil
  • 1-2 tsp. fresh orange zest
  • 6 oz. 60% dark chocolate, chopped or 6 oz. bittersweet or dark chocolate chips
  • 1/2 cup cocoa powder
  • 1 3/4 cups white sugar 
  • 2 TB. Dark Chocolate Balsamic Vinegar
  • 1/4 tsp. salt
  • 5 large eggs, whisked
  • 1/3 cup flour   
  • Preheat oven to 325 degrees. Lightly grease a 13 x 9  pan. Line the pan with a strip of parchment paper, cut to overhang the long sides of the pan.

  • In a saucepan on low heat melt chocolate and butter. Whisk constantly until melted completely.
  • Remove pan from heat and mix in Blood Orange Olive Oil, whisked eggs, Dark Chocolate Balsamic, orange zest and sugar. Mix until well combined with a whisk.
  • In a small bowl mix flour and cocoa powder and add to wet ingredients. Fold until there are no visible dry spots.
  • Pour batter into prepared baking pan and bake 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering. 
  • Cool brownies in pan for 15 minutes and then lift parchment paper out and place on to a wire rack. Cool completely before cutting. 
Conversion Chart
Butter/MargarineOlive Oil
1 teaspoon=3/4 teaspoon
1 tablespoon=2 1/4 teaspoons
2 tablespoons=1 1/2 tablespoons
1/4 cup=3 tablespoons
1/3 cup=1/4 cup
1/2 cup=1/4 cup + 2 tablespoons
2/3 cup=1/2 cup
3/4 cup=1/2 cup + 1 tablespoon
1 cup=3/4 cup

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