Fudgy Blood Orange Olive Oil Brownies

Fudgy Blood Orange Olive Oil Brownies

Sep 17th 2025

If you love a quick dessert but want it to taste bakery-level, this one’s for you. Swapping in The Olive Leaf Blood Orange Olive Oil turns any boxed brownie mix into a rich, citrus-kissed pan of fudgey goodness. The bright orange aroma plays perfectly with dark chocolate—and you don’t need any special technique to get it right.

Ingredients

Optional add-ins (pick 1–2):

  • 1 tsp fresh orange zest
  • 1/2 cup dark chocolate chips or chunks
  • 1/2 tsp espresso powder (boosts chocolate flavor)
  • Pinch of flaky sea salt, for finishing

Optional quick drizzle:

Directions

  1. Prep the pan. Heat the oven to the temperature on your mix. Line the pan with parchment for clean edges.
  2. Mix. Whisk eggs and water. Measure the oil called for on the box and swap it 1:1 with Blood Orange Olive Oil. Stir in the dry mix just until combined (don’t overmix). Fold in any add-ins.
  3. Bake. Spread into the pan and bake as directed, checking 2–3 minutes early. Brownies are done when a toothpick poked into the center comes out with a few moist crumbs.
  4. Finish. Cool in the pan. Drizzle with the balsamic icing or sprinkle with flaky sea salt. Slice and enjoy.

Tips

  • Extra fudgy: Bake in a metal 8×8 pan and pull them while the center still looks slightly soft.
  • Shiny tops: Beat the eggs and sugar mixture for 30–60 seconds before adding the dry mix.
  • Storage: Keep tightly covered at room temp 2–3 days, or freeze up to 2 months.

Why Olive Oil Works in Brownies

High-quality olive oil keeps brownies moist, gives a plush crumb, and—when it’s Blood Orange—adds a natural citrus note without artificial flavoring. It’s the easiest flavor upgrade you can make to a boxed mix.