Time to give your brownies that next level upgrade! The combination of our bright Blood Orange Olive Oil and tangy Raspberry Reserve Balsamic add a brilliant burst of flavor and deep complexity to the rich, chocolatey goodness of this go-to comfort food. Two slightly different versions below give you a from-scratch option, or a from-the-box option. Try it both ways and see which you like best.

serves 12

From scratch version:
4 oz unsweetened chocolate
1 oz bittersweet chocolate
1 cup all-purpose flour
1 tsp baking powder
3/4 tsp salt
4 eggs
1 tbsp Raspberry Reserve Balsamic
2 cups sugar
1/2 cup butter
1/3 cup Branches Blood Orange Olive Oil
1 cup of walnuts, coarsely chopped

Preheat the oven to 350 degrees F. Butter a 9×12 inch pan.

Over low heat, melt chocolate in a sauce pan while stirring constantly. Set aside to cool. In a separate bowl, mix the flour, baking powder and salt.

Melt the butter and add the blood orange olive oil. Incorporate the eggs one at a time. Add the vanilla, then the chocolate.

Gently fold in the bowl of dry ingredients and the walnuts. Pour into the pan and bake for 25-30 minutes.

Brownie Mix Version:
1 box Ghirardelli Double Chocolate Brownie Mix
1/3 cup Branches Blood Orange Olive Oil
1 tbsp Raspberry Reserve Balsamic
4 tbsp water
1 whole orange zested
1 whole orange, juiced
1 egg

Preheat oven to 325 degrees F. Butter a 9×9 pan.

In a medium bowl, add the water, orange juice, orange zest, and egg. Stir until fully mixed. Add brownie mix and stir until just blended. Spread in prepared pan and bake for 40-45 minutes.

Cool completely and finish with a drizzle of Raspberry Reserve Balsamic.

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