Recipe of the Month
30A Olive Oil’s Raspberry Marble Brownies
Makes one 9 x 13 inch pan
Ingredients:
Brownies
4 oz semisweet chocolate
1/2 C 30A Olive Oil Blood Orange Olive Oil
1 egg
1/4 C granulated sugar
2 tsp 30A Olive Oil Raspberry Balsamic Vinegar
1 3/4 C all-purpose flour
Topping
1 C raspberry jam
1/4 C 30A Olive Oil Raspberry Balsamic Vinegar
1 C all-purpose flour
2/3 C granulated sugar
1/2 C 30A Olive Oil Blood Orange Olive Oil
Directions:
Preheat the oven to 325 F. Grease a 9 x 13 inch baking pan.
For the brownies, in a saucepan melt the chocolate with the olive oil, stirring until smooth. Add the egg, sugar and balsamic, mixing well to combine. Gently fold in the flour and pour into the prepared pan.
For the topping, mix the raspberry jam with the balsamic and dot it over the top of the brownie mixture. Use a toothpick to swirl the jam into the brownies for a marbled effect. Bake for 15 minutes.
In a small bowl, mix together the flour, sugar and olive oil until it resembles course oatmeal. Sprinkle over the top of the brownies and bake for 15 minutes more. Allow to cool before cutting into 12-15 pieces.
These will keep in an airtight container in the fridge for up to 1 week.
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