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Blood Orange Infused Brownies Recipe

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This recipe for Blood Orange Infused Brownies, by , is from Outdoor Resort Indio Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Copeland, Lot 68


4 oz. unsweetened chocolate
1/2 c. Coeur d'Alene Blood Orange Olive Oil
2 c. sugar
2 tsp. vanilla extract
4 eggs
1 c. all purpose flour
1 c. walnuts or pecans, chopped (optional)

Allow all ingredients to warm up to room temperature.
Position oven rack in the center, and preheat oven to 350.
Oil a 9x13 inch pan and line with parchment paper.
Melt the chocolate in a double boiler, add the oil and stir until smooth. Cool completely.
Stir in the sugar and vanilla.
Beat in the eggs until homogeneous.
Stir in the flour and nuts until just incorporated.
With a rubber spatula, scrape the batter into the pan, making sure that the batter is smoothed out to the edges.
Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Personal Notes:
Personal Notes:
This recipe is from the Coeur d'Alene Olive Oil Company.




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