1/2 c. Mild Extra Virgin Olive Oil
1 c. white sugar
1 tsp. vanilla extract
1/2 c. all purpose flour
1/3 c. unsweetened high quality cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped walnuts (optional)
Ingredients for Ganache:
9 oz. best quality bittersweet chocolate, chopped
1 c. heavy cream
2 Tbsp. Honeybell Orange White Balsamic
2 in. long strip of orange zest
a pinch of kosher salt (optional)
Preheat oven to 350˚F. Grease a 9x9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in the 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.
Instructions for Ganache:
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat.
Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch.
When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Honeybell Orange White Balsamic.
Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.
Note: Substitute Espresso, Cherry, or any other flavour of your choice for the Honeybell Orange White Balsamic to create different brownie flavours.