Almost Flourless Tangerine Balsamic and Blood Orange Olive Oil Brownie Print Recipe We're really sorry... ...we don't currently have that one in stock Please add your email and we'll notify you when it's back Almost Flourless Tangerine Balsamic and Blood Orange Olive Oil Brownie (Back to product) Home » Desserts Almost Flourless Tangerine Balsamic and Blood Orange Olive Oil BrownieIngredients 1 stick (8 Tbs.) unsalted butter 4 Tbs. + 1 tsp. Oli+Ve blood orange fused extra virgin olive oil 1 tablespoon fresh orange zest 6 oz. 60%+ dark chocolate, chopped 1/2 cup cocoa powder 2 cups granulated sugar 2 Tbs. Oli+Ve Tangerine Balsamic 1/2 tsp. kosher salt 5 large eggs, whisked 1/4 cup all- purpose flour Directions Preheat the oven to 325 Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13" baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan. In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots. Scrape batter into the prepared baking pan. Bake on the center rack of the oven for approx. 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 min. Lift out using the parchment and cool completely before cutting.