Olive Oil Brownies with Chocolate Cherry Balsamic Ganache

June 11, 2017

INGREDIENTS

Olive Oil Brownies:

• ½ cup Ultra Premium Extra Virgin Olive Oil
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• ½ cup all-purpose flour
• ⅓ cup unsweetened, high-quality cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped walnuts (optional)

Chocolate Cherry Ganache:

• 8 oz. best-quality, bittersweet chocolate, chopped
• 1 cup heavy cream
• 2 Tbs. Black Cherry Dark Balsamic
• a pinch of kosher salt

DIRECTIONS
Preheat oven to 350°F. Grease a 9"x 9" baking pan. In a medium bowl, mix together olive oil, sugar, and vanilla. Beat in eggs.

In a separate bowl, 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 frosting and cutting into squares.
 
While baking, place chocolate into a medium bowl. Heat the cream and salt in a small sauce pan over medium heat. Bring to just barely simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, pour over the chopped chocolate, and whisk until smooth. Stir in the Black Cherry Dark Balsamic.

Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

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