1/2 c. Mild Extra Virgin Olive Oil
1 c. white sugar
1 tsp. vanilla extract
2 eggs
1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped walnuts (optional)
Ingredients for the Ganache:
9 oz. bittersweet chocolate, chopped
1 c. heavy cream
2 Tbsp. Honeybell Orange White Balsamic
2″ long strip of orange zest
pinch of Kosher salt (optional)
Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan. 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. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan.
Let cool on a wire rack before cutting into squares.
