These citrus olive oil brownies are super fudgy and decadent. The addition of the citrus zest and oil brings a light and bright flavor that pairs perfectly with the rich chocolate.
Place chocolate in the food processor. Process chocolate until it resembles coarse sand.Line 8X8 baking pan with parchment paper and preheat oven to 325F.
In a small bowl, mix suagr and orange zest together until it froms a wet sand like consistency.In a seperate bowl whisk together the cocoa powder, sifted espresso powder and salt.
Warm the olive oil and citrus infused sugar in a medium size sauce pan over medium heat for 5 minutes. Whisk in the cocoa powder, espresso powder and salt.
In a stand mixer or using a hand mixer, beat eggs and yolk for 3 minutes on medium high.slowly stream in the cooled olive oil/cocao/sugar mixture to the eggs.
Add sifted flour to the wet ingredients. Mix until just combined, with a few streaks of flour visible. Fold in the grated chocolate.Scoop even dollops of brownie batter into the prepared pan.
Cool in pan, on a cooling rack for 30 minutes. Remove to cool on a cooling rack for an additional 15-30 minutes. For the cleanest cut, cool completely and enjoy!