02 December 2009

Blood Orange Olive Oil Brownies

I've posted before about visiting the Queen Creek Olive Mill, and about their Blood Orange Olive Oil. When Mama was in town for Thanksgiving, we went again, and the one item I had decided I would not leave without was this orange oil. I was so excited that I tried out one of the Mill's recipes tonight!

4 oz unsweetened chocolate
1 oz bittersweet chocolate
1 c all purpose flour
1 tsp baking powder
3/4 tsp salt
4 eggs
1 tbsp vanilla
1/2 c butter
2 c sugar
1 c walnuts, coarsely chopped (I used pecans.)
1/2 c blood orange olive oil (You can order this from the website.)

I love this recipe for two reasons: 1) I love the combination of chocolate and orange; and 2) I automatically am intrigued by any baker who wants me to use an entire tablespoon of vanilla. I love vanilla, and I almost always add more than a recipe calls for. With this one, I imagined that the recipe's creator and I were kindred spirits.

The batter looks like nothing so much as fudge. So here's what you do to make it:

Preheat oven to 350. Line a 9 x 12 baking pan with parchment paper (I skipped this and sprayed the pan with Baker's Joy instead). On low heat, melt chocolate in saucepan, stirring constantly (I used the microwave). Set aside to cool. In a separate bowl, sift flour, baking powder, and salt. Melt butter, and add oil. Add one egg at a time. Add in vanilla. Add the chocolate. Fold in the dry ingredients and nuts. Do not overmix the batter. Pour into a pan, and smoothe off the top. Bake for 25-30 minutes, until the brownies pull away from the sides of the pan.

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