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Almost Flourless Tangerine and Blood Orange Brownie

1 stick (8 Tbs.) unsalted butter
4 Tbs. + 1 tsp. blood orange fused extra virgin olive oil
1 tablespoon fresh orange zest
6 oz. 60 percent+ dark chocolate, chopped
1/2 cup cocoa powder
2 cups granulated sugar
2 Tbs. Tangerine Balsamic
1/2 tsp. kosher salt
5 large eggs, whisked
1/4 cup all purpose flour

Products You Will Need:
Blood Orange Olive Oil
Tangerine Balsamic

Cooking Instructions:
Preheat the oven to 325. Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13 baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.

Scrape batter into the prepared baking pan. Bake on the center rack of the oven for approx. 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 min. Lift out using the parchment and cool completely before cutting.

Cooking Time: 30 min
Servings: 10-12

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