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Yields12 Servings
 ½ cup VSOP Arbosana Extra Virgin Olive Oil
 1 cup Sugar
 1 tsp Pure Vanilla Extract
 2 large eggs
 ½ cup All-Purpose Flour
  cup Dutch-Processed Cocoa Powder, unsweetened, high quality
 ¼ tsp Baking Powder
 ¼ tsp Fine Sea Salt
 ½ cup cup Walnuts, chopped (optional)
 9 oz Bittersweet Chocolate, chopped (high quality)
 1 cup Heavy Cream
 2 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
 2 inches Tangerine Zest, two inch strip
 Fine Sea Salt
1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

2

In a medium bowl, mix together the EVOO, 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 cutting into squares.

3

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.

Ingredients

 ½ cup VSOP Arbosana Extra Virgin Olive Oil
 1 cup Sugar
 1 tsp Pure Vanilla Extract
 2 large eggs
 ½ cup All-Purpose Flour
  cup Dutch-Processed Cocoa Powder, unsweetened, high quality
 ¼ tsp Baking Powder
 ¼ tsp Fine Sea Salt
 ½ cup cup Walnuts, chopped (optional)
 9 oz Bittersweet Chocolate, chopped (high quality)
 1 cup Heavy Cream
 2 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
 2 inches Tangerine Zest, two inch strip
 Fine Sea Salt

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

2

In a medium bowl, mix together the EVOO, 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 cutting into squares.

3

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.

Dark Chocolate Brownie With Tangerine Balsamic Ganache