These rich and fudgy brownies are a real treat. The addition of Guajillo Chile Powder adds interest and complexity without being too spicy and the Blood Orange Fused Olive Oil adds notes of bright citrus. Delicious!
- 1 C. All-Purpose Flour
- ¼ C. Organic Cocoa Powder, Dutch Processed
- 1 ½ tsp. Cinnamon, Sri Lankan True Ground
- ½ tsp. Sea Salt, Fine
- ¼ tsp. Guajillo Chile, Powder
- 1 ½ Sticks Unsalted Butter
- 3 Tbsp. Blood Orange Fused Olive Oil
- 1 12 oz. package Bittersweet Chocolate Chips
- 1 ¼ C. Granulated Sugar
- ½ C. Brown Sugar (Packed)
- 1 tsp. Espresso Powder
- 4 Eggs (Room Temperature)
- 2 tsp. Vanilla Extract, Mexican
- Preheat oven to 350°F. Grease an 11 x 7 glass baking dish.
- Sift together the flour, cocoa powder, cinnamon, sea salt, and guajillo chile powder. Set aside.
- Melt together the butter and chocolate chips using a double boiler or microwave (stirring regularly to avoid scorching). Allow to cool for 5 minutes.
- Add white and brown sugars and espresso powder to the butter/chocolate chip mixture. Whisk until blended.
- Next, add one egg at a time to the mixture, whisking until just blended in.
- Add the blood orang olive oil and vanilla extract to the mixture, and whisk to incorporate.
- Add the dry mixture from step 2, whisking until incorporated. Take care to not over-mix.
- Pour the batter into the prepared baking dish, and bake until a toothpick comes out mostly clean (approximately one hour). Some batter may still come out on the toothpick, but it shouldn’t be overly wet.
- Allow to cool completely in the baking dish (this will take a few hours), then enjoy!
Want something a bit spicier? Substitute Cayenne Powder for the Guajillo Chile to give these brownies a kick of heat!
Have you made this recipe? Share your experience with us in the comments below.