½ cup Blood Orange Olive Oil
1 c. white sugar
2 large eggs
2 tsp. Espresso Balsamic
¾ c. Dutch process cocoa powder
½ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
Preheat the oven to 350F. Line an 8x8” baking pan with parchment paper.
In a large mixing bowl, use a wooden spoon to combine olive oil with the sugar. Add the eggs and balsamic and stir until just blended.
Sift the cocoa, flour, baking powder and salt into the mixture. Be careful not to over mix and beat in too much air, otherwise they will turn out too dense and more cake-like.
Pour the mixture into a prepared pan and bake for 20 minutes, or until the brownie just starts to pull away from the sides of the pan. Cool completely in the pan before cutting.