Extravagonzo Double Decadent Chocolate Brownies

Grate the peel from the orange using a grater with 1/8-inch holes and set aside. Make one of the batches of brownie mix according to the instructions on the package, substituting Extravagonzo Blood Orange Culinary Oil for the oil suggested in mix. If mix does not call for oil, add approximately 1-2 tablespoons to each batch.  Add the cinnamon to the dry ingredients; the key to the amount of cinnamon to use is to put in just enough to add the flavor of cinnamon in the background, without overpowering the flavor.

Spread this batch in the bottom of a 13x9-inch greased baking pan. Remove wrapping from chocolate bars and lay them side by side on top of the first batch of brownie mix.  Make the second batch of brownie mix, adding the orange peel to the dry ingredients, and again substitute the Extravagonzo Orange for the oil suggested in the mix.

Spread this second batch of brownie mix on top of the chocolate bars. Bake in a preheated 350 degree oven for about 50 minutes. Adjust time depending upon the nature of the baking dish (if bread pan type, less time, if glass, more, etc.) Cool and refrigerate for about an hour after cooled.

Note from the Chef: With sharp knife, cut the brownies into 1-inch or smaller squares.  This is very rich, so small squares are a good thing. I like to cut the edges off, which are usually quite crispy/crunchy, and set them aside in my freezer for consumption at times when I'm in need of a chocolate grin. When berry season comes around, you can add fresh berries to the second batch (top layer) and see how that adds to the decadence!