Three Layer Raspberry, Blood Orange & Chocolate Cookie Bars

These rich chocolate cookie bars are infused with blood orange olive oil and raspberry balsamic to give extra layers of flavor and a good balance between sweet and tangy.

The crumble topping is not only pretty but is soft, fluffy and full of more orange flavor! These are perfect for an after-dinner dessert with an espresso or cup of tea.

Three Layer Chocolate, Raspberry and Blood Orange Cookie Bars

Three Layer Raspberry, Blood Orange & Chocolate Cookie Bars

These are a cross between cookie bars and brownies, but the consensus says it’s more of a cookie bar. The bottom is a chocolate and blood orange infused cookie-like layer, followed by a jammy-balsamic layer and a sweet crumble topping. They’re sweet and a little tart, and best served with after-dinner coffee or tea. Recipe from The Olive Oil and Vinegar Lover’s Cookbook. Serves 12.
Course Dessert
Servings 12

Ingredients
  

The Bar Base:

  • 4 oz. semisweet chocolate
  • ½ cup Sigona’s Blood Orange Fusion olive oil see note
  • 1 egg
  • ¼ cup granulated sugar
  • 2 tsp Sigona’s Red Raspberry balsamic see note
  • 1 ¾ cup all-purpose flour

The Middle Layer:

  • 1 cup raspberry jam see our recipe for quick DIY jam
  • ¼ cup Sigona’s Red Raspberry balsamic

The Topping:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • ½ cup Sigona’s Blood Orange Fusion olive oil

Instructions
 

  • Preheat oven to 325°F. Grease a 9 x 13” baking pan.
  • For the brownies, melt the chocolate with olive oil in a small saucepan over medium-low heat, stirring until smooth. Crack the egg into a small bowl and whisk with 1 tablespoon of the melted chocolate (this tempers the egg so it doesn’t cook and curdle). Add the whisked egg, balsamic and sugar to the melted chocolate and stir until smooth. Remove from heat and fold in the flour. Allow to cool slightly then pour and press into the baking dish.
  • In a separate bowl, mix the jam and balsamic. Spread this over the base layer. If desired, drag a knife or toothpick through this to slightly penetrate the cookie layer for a marbled effect.
  • Bake for 15 minutes.
  • Meanwhile, in a small bowl, mix the topping ingredients until it resembles coarse oatmeal. Sprinkle this over the brownies and bake for 15 minutes more.
  • Allow to serve to room temperature or chill them before cutting and serving. Store covered in the fridge for up to 1 week.

Notes

Sigona’s infused balsamics and olive oils are available in both our markets and online at www.sigonas.com.

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