Preheat oven to 325°F.
Grease a 9x13' baking dish with a drizzle of Blood Orange Olive Oil.
Dust the baking dish with flour to prevent sticking.
In a large glass or metal bowl set over a double broiler, add the butter and dark chocolate shavings.
Cook over a low heat stirring quite frequently until mixture is completely melted.
Remove from the heat and allow to cool for 5-10 minutes.
One slightly cooled, gently fold in the eggs, Blood Orange Olive Oil, Dark Chocolate Balsamic, sugar and orange zest.
Whisk together the flour, coco powder and salt.
Slowly fold the dry ingredients into the wet ingredients until fully combined.
Bake for 30-35 minutes or until a toothpick inserted into the middle of the brownies comes out clean. Note: The brownies tend to be gooey so cook to desired doneness
Allow to cool for 30 minutes before before cutting. Enjoy!
Ingredients
Directions
Preheat oven to 325°F.
Grease a 9x13' baking dish with a drizzle of Blood Orange Olive Oil.
Dust the baking dish with flour to prevent sticking.
In a large glass or metal bowl set over a double broiler, add the butter and dark chocolate shavings.
Cook over a low heat stirring quite frequently until mixture is completely melted.
Remove from the heat and allow to cool for 5-10 minutes.
One slightly cooled, gently fold in the eggs, Blood Orange Olive Oil, Dark Chocolate Balsamic, sugar and orange zest.
Whisk together the flour, coco powder and salt.
Slowly fold the dry ingredients into the wet ingredients until fully combined.
Bake for 30-35 minutes or until a toothpick inserted into the middle of the brownies comes out clean. Note: The brownies tend to be gooey so cook to desired doneness
Allow to cool for 30 minutes before before cutting. Enjoy!
2 thoughts on “Almost Flourless Dark Chocolate & Blood Orange Brownies”
Don’t use parchment paper! stuck to all brownies. aluminon foil better choice.
Also mine looked done but were very goey to cut.
Thanks Teresa. We modified recipe to take out parchment paper, and dust with flour instead. Also put note on about gooey-ness. They do tend to be very soft on inside, and I sometimes cook them longer.