California Arbosana Brownies with Dark Chocolate Tangerine Balsamic Ganache

California Arbosana Brownies with Dark Chocolate Tangerine Balsamic Ganache

 
Tangerine Balsamic Vinegar
Tangerine Balsamic Vinegar
Add to Cart
 
Sevillano EVOO, California, Mild Intensity
Sevillano EVOO, California, Mild Intensity
 
 

Ingredients

1/2 cup D'Avolio Olio Nuovo California Arbosana EVOO
1 cup white sugar
1 tsp vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Ganache Ingredients
9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons D'Avolio Tangerine Balsamic Condimento
2" long strip of tangerine zest
a pinch of kosher salt (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

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

Ganache Directions
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.


 
Printer
     
 
 

Recipe Navigation

 
 
     
Terms and Conditions
Browser Settings
  Sitemap
 
© 2010- D'Avolio Olive Oils, Vinegars and More
Website Created By :  GDT Consultants