A subtle little twist on a from-scratch brownie recipe, these Blood Orange Olive Oil Brownies are a little taste of summer sunshine.
With a teenage boy in the house, having an assortment of snacks is a given, and for the most part, he snacks pretty healthily. He does, however, have a thing for brownies, so every once in awhile I bake up a batch for him, and he usually knows they’re coming before I’ve even taken them out of the oven.
The nose knows.
This is a super simple, made-from-scratch brownie recipe, with one subtle difference. One of the ingredients is blood orange olive oil. Unique, right? The original recipe also calls for vanilla extract, but to bump up the orange flavor and scent just a tad more, I swapped that out and added orange extract instead. Check your local specialty grocery store for the blood orange olive oil. If you can’t find out, regular olive oil will do.
A delicious, sweet treat for teenagers and sweet tooth non-teens alike.
Blood Orange Olive Oil Brownies
Recipe courtesy of Dash of Thyme
1/2 cup of Dash of Thyme Blood Orange Olive Oil
2 large eggs
1 cup white granulated sugar
1 teaspoon pure vanilla extract (I used orange extract)
1/2 cup flour
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
Preheat oven to 350F. Coat an 8×8 baking pan with olive oil or cooking spray.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. Spread the batter into the prepared pan. Bake for 30-35 minutes. Let cool on wire rack before cutting into squares.