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!
![California Arbosana Brownie with Dark Chocolate & Tangerine Balsamic Ganache](https://blog.sigonas.com/wp-content/uploads/2023/01/arbosana-brownie-with-dark-chocolate-and-tangerine-balsamic-ganache.png-2-1024x791.png)
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
![arbosana brownie with dark chocolate and tangerine balsamic ganache](https://blog.sigonas.com/wp-content/uploads/2023/01/arbosana-brownie-with-dark-chocolate-and-tangerine-balsamic-ganache.png-1-320x320.png)
California Arbosana Brownies with a Dark Chocolate and Tangerine Balsamic Ganache
Ingredients
Brownie ingredients:
- 1/2 cup Sigona’s Fresh Press California Arbosana Extra Virgin Olive Oil *See below
- 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.