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BROWNIES: Homemade Brownies with Tangerine Ganache

Desserts & Other Goodies


  • 1/2 cup Butter (flavor) Olive Oil
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened high-quality cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 9 ounces best-quality bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons Tangerine Balsamic
  • 2" long strip of tangerine zest
  • pinch of kosher salt (optional)



  1. Preheat oven to 375oF; grease a 9x9 inch baking pan.
  2. In a medium bowl, mix the olive oil, sugar, and vanilla; beat in eggs.
  3. In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. If desired, stir in the walnuts (optional).
  4. Spread the batter evenly into the prepared pan.
  5. Bake for 20 to 25 minutes or until the brownie begins to pull away from edges of pan.
  6. Let cool on a wire rack before cutting into squares.


  1. Place the chocolate into a medium bowl.
  2. In a small saucepan over medium heat, combine the cream, salt, and tangerine zest; bring just to a bare simmer, watching very carefully (if it boils for a few seconds, it will boil out of the pot and scorch).
  3. When the cream has come to a simmer, remove the zest; pour over the chopped chocolate; whisk until smooth. Stir in the Tangerine Balsamic.
  4. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.