Clementine Crush Olive Oil Brownies
NORMAL | 1 HOUR | Makes 9-12
Recipe adapted from loveandlemons.com
Ingredients
1½ cups granulated sugar
2 clementines, zested
¾ cup all-purpose flour
2/3 cup cocoa powder, sifted
½ cup powdered sugar, sifted
½ cup dark chocolate chips
¾ tsp. sea salt
2 large eggs
½ cup ENZO Organic Clementine Crush Olive Oil
2 Tbsp. water
½ tsp. vanilla extract
Directions
Step 1
Preheat oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or brownies will overcook) with cooking spray and line with parchment paper. Spray the parchment paper.
Step 2
In a medium bowl, combine granulated sugar and the zest of 2 clementines. Using your fingertips, rub zest into sugar until fragrant and the sugar is lightly moistened. Add flour, cocoa powder, powdered sugar, chocolate chips, and salt, and whisk to combine.
Step 3
In a large bowl, whisk together eggs, clementine crush olive oil, water, and vanilla extract. Add dry ingredients to the wet ingredients and stir until just combined.
Step 4
Pour batter into the prepared pan (it’ll be thick—that’s okay) and use a spatula to smooth the top. Bake for 40 - 48 minutes, or until a toothpick comes out with only a few crumbs attached (it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing and store in an airtight container at room temperature for up to 3 days.
