Blood-Orange Infused Brownies

Blood Orange-Infused Brownies                              ___________________                                                       

Oil Infusion: Blood orange

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MAKES 6-8 SERVINGS

1/4 cup all-purpose flour

1/2 cup dark or Dutch-processed cocoa powder, sifted

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

1/3 cup Blood Orange infused olive oil

5 ounces dark or bittersweet chocolate finely chopped

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/3 cup semisweet chocolate chips or chunks

Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.

Whisk or sift together flour, cocoa powder, baking powder,  and salt. Set aside.

Combine olive oil and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.

Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.

Whisk in eggs, one at a time, whisking completely after each one, until batter is smooth and shiny. Whisk in vanilla.

Sprinkle dry ingredients over top of melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips . Spread into prepared pan, using an spatula to smooth batter into corners. Sprinkle with a dash of sea salt, if Desired.

Bake for 30 to 35 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled, 1 to 2 hours, before slicing into squares.Sprinkle with powdered sugar (optional)