February Recipe of the Month

Black forest brownies are the perfect thick, fudgy brownie with maraschino cherries.

BLACK FOREST BROWNIES 

½ cup water
½ cup THE OLIVE MILL VANILLA OIL
¾ cup unsweetened cocoa powder
2 cups sugar
2 large eggs
2 t. THE OLIVE MILL CHERRY BALSAMIC
1 ½ cup flour
½ t. baking soda
¼ t. salt
12 oz. semi-sweet chocolate chunks
1 cup maraschino cherries, patted dry and chopped

 

Preheat oven to 350 degrees and spray a 9×13 baking dish with oil. Bring water to a boil in a saucepan. Turn off the heat, add in the oil and cocoa powder. Whisk until completely blended. Pour mixture into large mixing bowl.  Whisk in the sugar, eggs and balsamic until creamy. Add flour, baking soda and salt until just combined. Stir in chocolate chunks and maraschino cherries. Pour into a baking dish and spread evenly. Bake for 35-40 minutes. Cool completely before slicing.

 

    Bonus Recipe:     CHERRY BALSAMIC SAUCE

1 c. THE OLIVE MILL CHERRY BALSAMIC, 1 T. sugar, 1/4c. water, 1 c. pitted and coarsely chopped fresh or frozen (thawed and drained) cherries, 1 T. THE OLIVE MILL VANILLA OIL, pinch Kosher salt.

In small saucepan, combine first four ingredients, bring to a low simmer.

Simmer for 20 – 30 minutes, stirring occasionally. When reduced, whisk in salt and oil. Let cool and thicken. Use as topping for salmon, chicken, soft cheeses or desserts.