Some things just go together. Like peanut butter and jelly. Mashed potatoes and gravy. Macaroni and cheese. Olive oil and brownies. I recently had the pleasure of working with local Arizona business Queen Creek Olive Mill, a family-owned and operated 100-acre olive farm in, you guessed it, the city of Queen Creek. Not only do they sell their handmade olive oils, but they also serve breakfast, lunch and dinner, and offer tours and tastings at their 5,000-square foot mill. With rich and well-bodied olive oil flavors ranging from Robust Extra Virgin Olive Oil, Fresh Crushed Basil Oil, and Bacon Olive Oil, it’s impossible to find something that won’t fit your taste. I decided to go with the Blood Orange version, which is pressed with hand-picked olives for a fresh aromatic oil, that the Rea family suggests using in salad dressings, chicken, fish, and grilled vegetables. But I couldn’t go the ordinary route with this recipe. No way, no sir. The aromas that come from the bottle once you open it is just heavenly, and become even more rich when baked off in gooey, fudgy brownies.
Blood Orange Olive Oil
- 8 oz. bittersweet chocolate chips
- 1/4 cup Queen Creek Olive Mill’s Blood Orange Olive Oil
- 3/4 cup fine granulated sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. espresso powder (can substitute with cocoa powder)
- 1/4 cup whole wheat pastry flour
- 1 tsp. orange zest flaky sea salt (mix together 1 tsp. flaky sea salt and a small pinch of fresh orange zest)
Preheat oven to 350 degrees F. Prepare an 8×8-inch pan with parchment paper. Set aside.
Heat an inch of water in a small sauce pan and place a heat-proof bowl on top. Add in the bittersweet chocolate and the blood orange oil and heat over a medium simmer, stirring until the chocolate is melted and completely smooth. Carefully remove the bowl from the heat and either pour into a bigger bowl, or if the heat-proof bowl is large enough continue to use the same bowl (careful, for contents will be very hot!).
Add in the sugar and whisk until incorporated. Add in the eggs, 1 at a time, whisking well in between each addition. Then mix in the vanilla extract, mixing until the ingredients are smooth.
Add in the espresso powder, flour, and a pinch of the orange sea salt. Fold until well combined, then pour the batter into your prepared baking pan. Sprinkle some more flaky orange sea salt on top. Bake off in the oven for 30 minutes, until set, but still slightly gooey in the center.
Allow the brownies to cool on the counter for another 30 minutes, before removing them from the pan, slicing, and sprinkling another pinch of sea salt on top before serving.
*Blood Orange Olive Oil provided by Queen Creek Olive Mill. Recipe and opinions are my own*