Ingredients:

• ¾cup cocoa powder
• ½teaspoon baking soda
• ¼teaspoon coarse seas salt
• 2/3cup Rocky Mountain Olive Oil Blood Orange Fused Olive Oil
• ½cup boiling water
• 2cups sugar
• 2large eggs
• 2teaspoons vanilla extract
• 11/3 cup all-purpose flour or King Arthur Gluten-Free All-Purpose Flour
• 1cup semi-sweet chocolate chips
• 1/3cup white chocolate chips for spiderweb frosting, melted

Directions: 

Preheat oven to 350 degrees F and line a 9” x 13” baking pan with parchment paper.

Ina large bowl, add the cocoa powder, baking soda and salt and whisk together to combine.

To the bowl, add in 1/3 cup of the Blood Orange Olive Oil and the ½ cup of boiling water and then whisk until the mixture is smooth.

Then add in the sugar, eggs, vanilla extra and rest of the Blood Orange Olive Oil and whisk until smooth.

Slowly whisk in the flour, a bit at a time until fully incorporated and the mixture is smooth. Fold the chocolate chips into the mix with a rubber spatula.

Pour the batter into the pan and bake the brownies in the oven for 35-40 minutes or until an inserted toothpick comes out clean.

Once baked remove from the oven and let the pan cool for at least 30 minutes before slicing and decorating.

To decorate, fill a small zip block bag with melted white chocolate. Cut off one corner of the bag and then pipe the melted chocolate onto the brownies in the shape of spider webs for a spooky twist.