Orange-Infused Chocolate Chunk Brownies
A hint of citrusy flavor complements the classic chocolate brownie for an elevated take on an old favorite! Yield: 9 large or 16 small brownies
Ingredients
- ½ cup (112ml) blood orange olive oil (may substitute a neutral oil or melted butter* plus the zest of one orange)
- 1 cup (96g) white sugar
- 2 large eggs
- ½ tablespoon (7ml) tangerine balsamic vinegar (may substitute 1 teaspoon pure vanilla extract + ½ teaspoon orange extract)
- ½ cup (64g) all-purpose flour
- ⅓ cup (27g) unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt or a slightly-rounded ¼ teaspoon flaky sea salt
- ⅓ - ½ cup chocolate chunks or chips
Instructions
- Preheat the oven to 350℉. Butter a 9-inch pie plate. (An 8x8-inch square pan may also be used. If the pan is dark-coated metal, reduce the oven temperature to 325℉.)
- In a medium bowl, mix together the oil and sugar until well blended. Beat in the eggs and balsamic.
- In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan, and evenly distribute the chocolate chunks over the top.
- Bake for about 18 minutes, or until the brownie begins to pull away from edges of pan. This is how long it takes in my oven to reach the point where the brownies are just cooked through yet still very moist. The brownies will still appear the slightest bit jiggly in the middle. All ovens vary, so check a few minutes early and know that it might take a few minutes longer than this.
- Allow to cool, then cut and enjoy! I like to store the cooled brownies in the refrigerator, covered tightly with plastic wrap. You may store at room temperature, if preferred.
Notes
*When substituting the orange-infused olive oil, I like to use avocado oil for its subtle buttery flavor. Melted butter may be used, but brownies made with butter tend to dry out a touch quicker than the same recipe made with oil.
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