3/4 cup of flour (Arnold’s Gluten-Free flour works great for those with gluten or wheat sensitivities)
1/2 tsp. baking powder
3/4 tsp. salt
2 eggs
1 c. sugar
1/3 c. D’Avolio Blood Orange Olive Oil
2 squares unsweetened chocolate, melted and cooled
1 tsp. vanilla
1/2 cup chopped walnuts (optional)
Drizzle D’Avolio Vanilla Balsamic Vinegar
Preheat oven to 350 degrees. Grease 8×8 baking pan. In a medium bowl: combine flour, baking powder and salt. In a large bowl: beat eggs; add sugar in three separate portions; add D’Avolio Blood Orange olive oil, chocolate, and vanilla. Add flour mixture. Stir in nuts if desired. Pour into pan and bake for 30 minutes.
Drizzle warm brownie with D’Avolio Vanilla Vinegar.
