Chipotle Orange Brownies

Print
Friends and Family have called it “Hands-down the best brownie I’ve ever had” and “This has ruined all other brownies for me.” What more do we have to say?  Recipe By Taylor MacDougall
Dish Type:

Dairy Free, Dessert, Kid Friendly, Nut Free, Vegetarian

Season:

All Year, Summer

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

12

Ingredients

  • ⅔ cup SOOC Blood Orange Olive Oil
  • ⅓ cup SOOC Chipotle Olive Oil
  • 2 cups + 2 Tbsp Sugar
  • ¾ cup Dark Cocoa Powder
  • 4 large Eggs
  • ½ Tbsp Vanilla Extract
  • 1 ½ tsp SOOC Fleur de Sel Sea Salt
  • 1 ¾ cup All-Purpose Flour
  • 2 cups Dark Chocolate Chips
  • 1 Navel Orange

Products used: Blood Orange Olive Oil , Chipotle Olive Oil , French Fleur De Sel Sea Salt

Instructions

  • Preheat oven to 350℉ and grease a 9” x 13” baking pan.
  • Using a stand or hand mixer, combine the Blood Orange Olive Oil, Chipotle Olive Oil, 2 cups sugar, and dark cocoa powder.
  • Add the eggs, vanilla extract, and 1 tsp Fleur de Sel Sea Salt and mix thoroughly. Slowly mix in the flour until well combined. Using a rubber spatula, fold in the dark chocolate chips.
  • Carefully pour the brownie batter into the greased baking pan, using the rubber spatula to spread evenly.
  • Carefully slice your navel orange into rounds, then quarters. Add the remaining sugar to a small plate, and dip both sides of each orange slice into the sugar.
  • Layer the sugared oranges on top of the brownie batter, and slightly push it in. Lightly sprinkle the remaining Fleur de Sel Sea Salt on top.
  • Bake for 40 minutes, or until you can insert a toothpick and have it come out clean. Let cool before slicing and serving.