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
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.