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Blood Orange Brownies

Blood Orange Brownies
February 13, 2017 Angela Hutton

½ stick unsalted butter
2 oz. unsweetened baking chocolate (do not use bittersweet)
3 tbsp. Ty Caton Vineyards Blood Orange Olive Oil
1 cup granulated sugar
½ teaspoon vanilla extract
2 eggs
⅛ teaspoon salt
2 tbsp. cocoa powder
⅓ cup all-purpose flour

Begin by lining an 8×8 baking pan with parchment paper and preheating the oven to 350 degrees.

Using a very low heat, melt the butter and baking chocolate together and set aside for a few minutes to cool.
After a few minutes, mix in the Blood Orange Olive Oil, vanilla extract, and granulated sugar, followed by each of the eggs. Make sure you are stirring as you go to prevent the eggs from cooking. Then, add the cocoa powder, flour and salt and mix well.

Spread the brownie mixture into your lined dish and bake for about 35 to 40 minutes until set. Remove it from the oven, make sure to leave for a few minutes to cool, then cut and serve with a glass of Ty Caton’s Ballfield Syrah!

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