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citrus olive oil brownies

citrus olive oil brownies

Megan
these citrus olive oil brownies are super decadent. fudgy with a thin crackle top that shatters once cut. the addition of the citrus zest and oil brings a light and bright note that pairs perfectly with the rich chocolate.
4.75 from 4 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American

Equipment

  • medium sauce pan
  • 8X8 metal pan (perferred)
  • stand mixer with whisk attachment or hand mixer with beaters
  • food processor, optional to evenly chop chocolate
  • parchment paper

Ingredients
  

  • 8 oz. (226g) high quality semi sweet chocolate, grated for these i used chocolate chips
  • 1 ¼ c (250g) granulated sugar
  • zest of two medium oranges
  • 1 c (237ml) good quality fruity olive oil
  • ½ c (40g) dutch process cocoa
  • 1 tbsp espresso powder optional for boost of chocolate flavor
  • ½ teaspoon salt
  • 2 (114g) large eggs, room temperature
  • 1 (18g) egg yolk, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) orange extract sub with vanilla extract
  • 1 c (120g) all purpose flour, sifted

Instructions
 

  • Place chocolate in the food processor. Process chocolate until it resembles coarse sand. Set aside.
    Combine the sugar and orange zest in a mixing bowl. Mix together until the oils release and the sugar resembles wet sand. This takes about 30 seconds with a mixer or 1-2 minutes using a whisk by hand. Pour into another bowl.
    No need to wash this mixing bowl. Just make sure to get all the sugar out before using to beat the eggs.
  • Line 8X8 baking pan with parchment paper and preheat oven to 325F. Whisk together the cocoa powder, sifted espresso powder and salt in a mixing bowl. Set aside.
  • Warm the olive oil and citrus infused sugar in a medium size sauce pan over medium heat. Do not allow it to come to a simmer or boil. Just heat enough to allow the sugar to begin to break down and dissolve, about 4-5 minutes over low - medium heat.
    Turn off the heat, but keep the pan on the hot surface. Whisk in the cocoa powder, espresso powder and salt. Whisk quickly to ensure the mixture is well combined. Once well combined, pour the hot chocolate/sugar mixture into the same bowl used to mix the cocoa, espresso and salt. Cool for 10 -15 minutes until warm, but not hot to the touch.
    This mixture may look clumpy. This is totally fine and will all smooth out once added to the eggs.
  • In a stand mixer or using a hand mixer, beat eggs and yolk for 3 minutes on medium high. Beating on low, slowly stream in the cooled olive oil/cocao/sugar mixture to the eggs. This should take about 1 minute. Add vanilla extract. Beat 1 additional minute, for a total of 5 minutes.
  • 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. Using an offset spatula, smooth batter into the corner and evenly across the pan.
  • Bake at 325 F for 40-45 minutes. The brownie should barely pull away from the pan. Start checking around minute 35. A tester inserted into the center should come up with only a few moist crumbs. If it comes out with wet brownie batter, keep baking. Check every 2-3 minutes until you get the moist crumbs.
    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.
Keyword citrus brownies, fudgy brownies, olive oil brownies, orange and chocolate
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