Blood Orange Olive Oil and Balsamic Brownie Balls
1 box of your favorite brownie mix (we use Pillsbury)
1 cup semi-sweet chocolate chips
eggs
water
1/4 cup Joe and Son’s Dark Chocolate, Espresso or Raspberry Balsamic
decorative sugar or Sugar In The Raw for rolling
Preheat the oven to 350 degrees F. Coat a 13” x 9” glass baking pan a small drizzle of Blood Orange Olive Oil. Substituting the Blood Orange Olive Oil for vegetable oil in which your brown mix calls for, follow the instruction on your brownie mix and combine the brownie mix, eggs, water, and chocolate chips. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted into the middle comes out mostly clean with a few crumbs, about 25-28 minutes. Do not overbake! The chocolate chips make the super fudgy.
When the brownies come out of the oven and are still warm, pierce all over the brownie with a fork, drizzle balsamic over the brownies. Cover with aluminum foil and let cool to handle, but still warm. Break the brownies up with a fork and make 1-inch balls and roll between your hands. Add more balsamic if the brownies are not moist enough. Roll in sanding sugar and refrigerate until firm—about 2 hours.
