- 1 cup Oil & Vinegar
- Blood Orange Riesling
- Grape Seed Oil
- 2 cup white sugar
- 2 teaspoon Oil & Vinegar
- Melipone Vanilla
- 4 eggs
- 1 cup all-purpose flour
- 2⁄3 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- Quart of vanilla bean ice cream
- 4 tablespoons Oil & Vinegar
- Orange Blossom Honey
- 2 tablespoons Grand Marnier (optional)
Preheat the oven to 350°.
Grease a 9 x 13 baking pan.
Combine the flour, cocoa, baking powder and salt.
In a separate bowl, mix together the oil, sugar, and vanilla. Beat in the eggs.
Gradually stir in the flour combination into the egg mixture until well blended.
Stir in the chocolate chips.
Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes or until the brownie begins to pull away from the edges of the pan.
Cool slightly and cut into squares.
Place brownie squares in serving bowls and top with vanilla bean ice cream.
Warm the honey in a microwave for 10 seconds.
Drizzle brownies with warmed Orange Blossom Honey and Grand Marnier.