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Blood Orange Brownies with Aged Balsamic Cream

Blood Orange Brownies with Aged Balsamic Cream

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Heat oven to 325 degrees F.

Prep brownie batter: 

  • 2 cups semisweet chocolate chips
  • 1/2 cup Blood Orange Extra Virgin Olive Oil
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs 
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/2 tsp. salt (kosher or sea)

Melt 2 cups semisweet chocolate chips & 1/2 cup Blood Orange EVOO in a saucepan over low heat, stirring just until chips are melted. Off the heat, whisk in 3/4 cup each light brown sugar & granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, & 1 tsp. vanilla. Stir in 1 cup flour & 1/2 tsp. salt. Spread in the pan; bake 45 minutes. 

Aged Balsamic Cream:

Whip 1 cup Mascarpone Cheese, 1/2 cup heavy whipping cream, 1 T. sugar, 1/4 tsp. vanilla, & 2-3 T. 25 Year Aged Balsamic Vinegar until still peaks form. Using a small or mid-sized cookie scoop, scoop out balls of the Aged Balsamic Cream & place atop warm brownies. Garnish with zest of an orange if desired. 

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