Cooking Time: 20-25 Min Servings: 9
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
9 oz. best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons The Olive Scene Tangerine Balsamic Vinegar
2 in. long strip of tangerine zest
a pinch of kosher salt - optional
Preheat oven to 350 degrees F.
Grease a 9x9 in. 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 cutting into squares.
* Substitute Expresso, Black Cherry, or Violet Balsamic Vinegars for the Tangerine for other great flavors. Espresso Balsamic Brownies