On Tap Oil & Vinegar Recipe Detail

Brownies with Dark Chocolate Tangerine Balsamic Ganache

with Extra Virgin Olive Oil & Tangerine Balsamic

Ingredients:

Brownie:

• 1/2 cup Extra Virgin Olive Oil
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Ganache:

• 9 oz best quality bittersweet chocolate, chopped
• 1 cup heavy cream
• 2 Tbsp Tangerine Balsamic
• 2" long strip tangerine zest
• a pinch of kosher salt - optional

Directions:

Brownie:

Preheat oven to 350°F. Grease 9x9" baking pan.

In medium bowl, mix together olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into egg mixture until well blended. Stir in walnuts, if desired. Spread batter evenly into prepared pan.

Bake 20-25 minutes, or until brownie begins to pull away from edges of pan. Let cool on wire rack before cutting into squares.

Ganache:

Place chocolate into a medium bowl.

Heat cream, salt, and tangerine zest in small sauce pan over medium heat. Bring just to simmer, watching very carefully (if it boils for a few seconds, it will boil out of pot and scorch). When cream has come to simmer, remove zest, pour over chopped chocolate, and whisk until smooth. Stir in Tangerine Balsamic.

Allow ganache to cool to spreadable consistency before frosting brownies. Start at center and work outward.