My senior year of high school, my good friend Laura and I went post-holiday shopping at the Mall of America. As we sat down with our food court lunches, we had a conversation that went something like this:
Laura: I’m Laura, the girl who gets a carton of milk at Taco Bell.
Julie: Well, I’m Julie, who brings clementines with her when she goes shopping.
Laura: Good point.
I’m still that girl who eats clementines all the time. This time of year, I eat through those little crates of “cuties” at a crazy pace. If one box lasts 2 weeks in this house, it’s amazing.
I’ve never baked with clementines. Probably because I eat them too quickly for there to be any left to incorporate into recipes.
But while walking Max yesterday, I had a flash of inspiration: clementine brownies. Surely I could sacrifice a few of my precious ‘cuties’ for brownies.
It was well worth the sacrifice; these are by far the best brownies I’ve EVER made. Seriously. I don’t know how I limited myself to just one. I think I just want them to last longer.
Clementine Cutie Brownies
4 oz bittersweet chocolate
1/3 c olive oil
Zest of 2 clementines (about 1 T)
Juice of 1 clementine (about 2-3 T)
1 T triple sec (optional)
1/2 tsp orange extract
1 tsp vanilla extract
1 c whole wheat flour
1/2 c brown rice syrup
1/3 c brown sugar
1/2 c chocolate chips
Preheat your oven to 350F.
In a small saucepan over low heat, melt the chocolate with the olive oil, stirring often. When the chocolate is completely melted, pour into a large mixing bowl. Add the zest, juice, triple sec and extracts and stir.
Stir in the flour, brown rice syrup and brown sugar until completely mixed. Fold in the chocolate chips.
Pour the batter into a greased 9×9″ baking pan. Bake at 350F for 35-40 minutes, or until a knife inserted into the center comes out clean. Allow to cool before cutting into squares.