Blood Orange Brownies


¾ cup Blood Orange Olive Oil, plus more for oiling the pan 

2 tsp Espresso Dark Balsamic (optional) 

1 ½ cups all-purpose flour 

1/3  cup Dutch process or any unsweetened cocoa powder 

½ tsp salt 

½ tsp baking powder 

4 oz semisweet or bittersweet chocolate, chopped 

2 cups white sugar 

4 large eggs, lightly beaten 

1 tbsp orange zest (zest from a med orange) 


  1. Preheat the oven to 350F 
  2. Line a 9” x 13” baking pan with parchment paper (see note below), lightly oil the parchment with blood orange olive oil 
  3. Sift (see note below) cocoa powder, flour, baking powder and salt in a large mixing bowl 
  4. In a medium saucepan or bain marie (double boiler) over medium-low heat, melt the chocolate and blood orange olive oil, stirring frequently 
  5. Remove from the heat and let the melted mixture cool slightly, then stir in the sugar, eggs, orange zest and Espresso balsamic (if using) until just blended 
  6. Add the flour mix to the melted mixture, fold until no dry spots remain (see note below) 
  7. Pour the mixture into the prepared pan, make batter as level as possible, bake 30-35 minutes. Insert a toothpick in center which should have just a few crumbs and not wet batter stuck to it. 
  8. Let brownie pan cool completely on a cooling rack, remove from pan and cut into squares and store in a airtight container at room temperature for up to 3 days (if they last that long) 


  • Cut your parchment paper so that you have at least a 2” over hang on the sides, makes it easier to remove brownies from pan
  • Always sift cocoa powder as it tends to lump which you don’t want in your batter (trust me)
  • Do not over stir (fold) your batter as it will create a denser and cake like brownie