Espresso and Blood Orange Brownies

1/2 cup The Shoreline Vine Blood Orange Agrumato Fused Olive Oil

1 cup granulated sugar

2 large eggs, beaten

2 tsp The Shoreline Vine Espresso Dark Balsamic Vinegar

1/4 cup Dutch process cocoa powder

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp fine sea salt

*1 cup dark chocolate chips* (optional)

Preheat oven to 350 degrees. Line 8x8” baking pan with parchment paper.

In a large bowl combine the olive oil with the sugar. Add the eggs and balsamic vinegar and stir until blended. Sift the cocoa, flour, baking powder and salt into the mixture. (Don’t over mix here as batter will become too dense). If adding chocolate chips, gently fold in. Pour into the prepared pan. Bake for 20 minutes, or until the brownie just starts to pull away from the sides of the pan.