blood orange olive oil brownies

A couple of years ago, we went to the Olive Blossom festival at Queen Creek Olive Mill, in….you guessed it, Queen Creek, AZ.  It’s a place I’d highly recommend visiting if you’re here from out-of-town, or live in the Valley and are looking for a unique day trip.  It was an oasis in the desert.   Not to mention, live music, great food, lots of shade, and wine!

While we were there, I had a slice of the most delicious Blood Orange Olive Oil Cake from the mill’s kitchen.  It was so delicious, I picked up a bottle of Blood Orange Olive Oil and a handful of recipe cards.  This was one of the recipes:  Blood Orange Olive Oil Brownies.  Seriously!  Citrus and chocolate.  Heaven!

Like a lot of things, this one sat on the back burner for a while.  But this weekend, because our citrus is plentiful and I have an enormous bowl of fresh lemons on my kitchen island, I got it in my head to bake these brownies.  You don’t actually need Blood Oranges for the recipe, just get yourself a bottle of this olive oil.  If you’re not local, you can order online.  If you’re in Arizona, but can’t make it out to the mill, they have several shops in the Valley and one in Tucson.  Check out this link to find the location closest to you.

The end product was delicious.  The dark chocolate flavor is beautifully infused with citrus undertones.  We loved them and I’ll definitely be making these again, although probably more for a special occasion.  The kiddo was not as enamored with the citrus.  She’s a purist, I suppose.  But to a more sophisticated palette, they’re a real treat.  Enjoy!

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Blood Orange Olive Oil Brownies (recipe courtesy Queen Creek Olive Mill)

Ingredients:

  • 4 oz unsweetened chocolate
  • 1 oz bittersweet chocolate
  • 1 c all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 4 eggs
  • 1 Tbsp vanilla
  • 2 c sugar
  • 1/2 c unsalted butter
  • 1/2 c Blood Orange Olive Oil
  • 1 c walnuts, coarsely crushed (optional)

Directions:

  1. Preheat over to 350 degrees.  Spray 9×13 baking pan with non-stick baking spray (i.e. Pam).
  2. On low heat, melt chocolate in sauce pan, stirring constantly.  Set aside to cool.
  3. In a separate bowl sift flour, baking powder, salt and sugar.
  4. In a separate sauce pan, melt butter, add olive oil, and incorporate one egg at a time, whisking as you go.
  5. Add vanilla and then chocolate, combining well.
  6. Fold in dry ingredients and walnuts, being careful not to over mix batter.
  7. Pour mixture into pan smoothing off the top.
  8. Bake for 25 to 30 minutes or until brownies pull away from side of pan.

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***Baker’s Note:  There’s A LOT of sugar in this recipe. (It’s not a healthy treat by any stretch of the imagination.)  Don’t be discouraged if your batter seems gritty.  The sugar does bake down and the texture of the brownies is cakey and dense.  No grit.  Just lots of calories.  But they’re special occasion, right??

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pumpkin chocolate chip squares

So, yesterday I spent too much time reading news and scanning the Twitter feed re: the current state of affairs in Washington D.C.  I’m a fiscal conservative.  Borrowing money to pay your bills is ludicrous.  You wouldn’t run your household budget that way, so why is it ok for the government to spend like a passel of reckless teenagers with a stolen ATM card??  (I’d refer you to the recent glitch in the welfare EBT system in which recipients of government-funded, i.e., my tax dollars, debit cards went on a spending spree…knowing full well their cards did NOT have balances to support their spending).  Get it?

Well, enough of that.  After an overload of (more) bad news out of our nation’s capital, I shut down (ha ha…no pun intended) the internet and headed to the kitchen to bake.  With ingredients I bought with hard-earned money contained within our monthly household budget.  Get it?

Oh, never mind.  Just bake these.  They’re yummy and perfect for fall – pumpkin, pumpkin spice, vanilla, and chocolate.  Good stuff.  Good stuff.

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Pumpkin Chocolate Chip Squares (adapted from Martha Stewart)

Ingredients:

  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 Tbsp pumpkin-pie spice*
  • 1/2 tsp baking soda
  • dash salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 5/8 cup sugar (weighed on a kitchen scale = .625 ounces)
  • 1/2 large egg (approx 1 Tbsp and 1 1/2 tsp)**
  • 1 tsp vanilla extract
  • 1/2 cup canned pumpkin puree
  • 6 ounces chocolate chips (I used a combination of white and semi-sweet)

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray bottom of 8 x 8 baking pan with Pam Non-Stick Baking Spray
  3. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  4. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.  Approximately 30 – 35 minutes. Cool completely in pan.

*Pumpkin Pie Spice is easy to make at home:  Combine 1 Tbsp cinnamon, 2 tsp ground ginger, and 1/2 tsp ground nutmeg

**I halved this recipe which created the dilemma of halving an egg.  A typical large egg contains about 2 Tbsp egg white and 1 Tbsp yolk.  So, to half the egg, you’ll need 1 1/2 Tbsp of whipped egg (1 Tbsp + 1 1/2 tsp).

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***Baker’s Notes:  First, the original recipe called for chocolate chips.  I’m not a huge fan of white chocolate, but I had a partial bag I wanted to use up, so I divided the 6 ounces into half white chocolate, half semi-sweet.  The end result?  Perfect way to eat white chocolate.  You can’t even really taste the difference.  Secondly, because I halved the recipe, I ended up baking in an 8 x 8 pan rather than the 9 x 13.  Watch the baking time.  I pulled them the first time at 30 minutes, but quickly reconsidered because they’re much thicker.  Last, the one thing I might add to give this recipe a little more punch (not that they’re not delicious), is cayenne pepper.  Heat and chocolate and pumpkin.  Triple threat!!