California Arbosana Brownies with a Dark Chocolate and Tangerine Balsamic Ganache
Chocolate and orange is a classic combination. You’re going to love these decadent brownies!
Sigona’s Fresh Press California Arbosana Extra Virgin Olive Oil is generally just picked and pressed around November and arrives in our markets by early January.
See also: Tangerine Balsamic Recipe Roundup
Delectable Olive Oil Brownies with a Dark Chocolate and Tangerine Balsamic Ganache
Chocolate and orange is a classic combination. You're going to love these decadent brownies! Sigona’s Fresh Press California Arbosana Extra Virgin Olive Oil is generally just picked and pressed around November and arrives in our markets by early January, if that oil is available, we recommend that. If not, look for another Arbosana or something that is a medium to mild intensity oil. Recipe complements of Rachel Bradley Gomez of Veronica Foods and Au Jardin Potager.
Ingredients
Brownie ingredients:
- 1/2 cup Sigona’s Fresh Press extra virgin olive oil such as a California Arbosana. Another Arbosana will work well or an oil that has a medium-mild intensity.
- 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 tsp baking powder
- 1/4 tsp salt
- ½ cup chopped walnuts optional
Ganache ingredients:
- 9 ounces best quality bittersweet chocolate chopped
- 1 cup heavy cream
- 2 Tbsp Sigona’s Tangerine Balsamic **See below
- 2 ” long strip of tangerine zest
- a pinch of kosher salt optional
Instructions
- For the brownies: Preheat oven to 350 degrees F. Grease a 9×9 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 adding the ganache or cutting into squares.
- For the ganache: 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. Allow ganache to cool on the brownies before slicing.
Notes
*We follow the olive season around the world to ensure we carry the freshest olive oils available. California olives are harvested the same time other olives from the Northern Hemisphere growing regions also harvest and press their olives, which is typically around October and November. Northern Hemisphere oils are available in our markets and online in December or January. You can buy California Arbosana when it’s in season.
**Infused olive oils and balsamics, such as tangerine balsamic, are for sale in our markets and online at www.sigonas.com.
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