Rustic Orange Olive Oil Brownies

posted in: Desserts | 0

WINE COUNTRY FOODIE – WINTER 2017

 

A best kept secret – olive oil is a perfect match for chocolate and these Brownies are a perfect pairing for Cabernet Sauvignon- especially Cask 321.

WINE PAIRING: CASK 321 CABERNET SAUVIGNON OAK KNOLL DISTRICT of NAPA VALLEY


MAKES 30 PIECES

PREP TIME INCLUDING COOKING: 1 HOUR 15 MINUTES


 INGREDIENTS

  • 2 Cups coarsely chopped walnuts
  • ½ LB. bittersweet chocolate (68-75%)
  • 10 TBLS. GC NAPA VALLEY Orange Olive Oil
  • 4 Eggs
  • ¾ Cup ground almonds
  • 1 Cup granulated sugar
  • 1 TSP. baking soda
  • ½ Cup all purpose flour
  • ¼ Cup powdered sugar

TO PREPARE

  • Preheat the oven to 350 degrees. Grease an 8×10-inch rectangular Pyrex baking pan.
  • Break the chocolate into pieces and place in microwave for 1 minute to melt. Add the olive oil and stir to blend. Set aside.
  • In mixing bowl, combine eggs, ground almonds and sugar. Add to the melted chocolate and stir to blend.
  • In another bowl, combine the baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
  • Transfer the batter to the prepared pan and bake for 20-25 minutes for a fudgy brownie or 30-35 minutes for a firmer brownie
  • Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack to cool.

TO SERVE

Cut into 3″ squares for serving. Best served slightly warm topped with powdered sugar. You can even add a pinch of Cabernet Sea Salt for another layer of flavor.

Optional if not serving with wine: add a scoop of vanilla bean ice cream.


WINE PAIRING

GABRIELLE LIMITED CASK 321 CABERNET SAUVIGNON OAK KNOLL DISTRICT of NAPA VALLEY 2012

A blend of Cabernet Sauvignon & Cabernet Franc. The earthy flavor profile of Cabernet Franc is a link to a high percent bittersweet chocolate. More wine details at  www.gabriellewine.com.


SHOPPING LIST

  • 2 Cups coarsely chopped walnuts
  • ½ LB. bittersweet chocolate (68-75%)
  • 4 Eggs
  • ¾ Cup ground almonds
  • 1 Cup granulated sugar
  • 1 TSP. baking soda
  • ½ Cup all purpose flour
  • ¼ Cup powdered sugar

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