I found this recipe in a shop in the Ferry Terminal building in San Francisco last year. They were selling Stonehouse olive oil (
It says:” a classic pairing of chocolate and orange, but in a gooey brownie! Fat (or should it be fast?), easy, delicious, and painlessly Gluten free!”.

1/2 cup coca powder (Valhrona, 100% cacao)
1 cup quinoa flour
1½ cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup yogurt
1/3 cup Stonehouse Blood Orange Olive Oil
2 teaspoons vanilla extract


    1. Preheat oven to 180°C/350°F .
    2. Into a medium mixing bowl, sift dry cocoa, quinoa flour, sugar, baking soda and salt, dry whisk to mix, and set aside.
    3. In a standing mixer, or with a hand mixed, blend the eggs together, then add yogurt, blood orange oil, vanilla, and mix until combined. Slowly add dry ingredients to the wet, mixing until well blended.
    4. Wipe the inside of a 8 × 10 inch pan with a bit of Blood Orange Oil, pour the batter in and bake at 180°C/ 350°F for 35-40 minutes.
    5. Cool on a rack, and try to wait at least 15 minutes before digging in!
    6. Eat!

A few things with this recipe.
I didn’t have blood orange oil, so I used normal olive oil and added the zest of 1 orange.
I used spelt flour, which doesn’t make it gluten free. I added 1/2 cup of chopped hazelnuts.
I used a fork to beat the eggs, and then a whisk to mix the other wet ingredients. And I whisked everything together until smooth.
I baked it at 160°C fan forced oven for about 1 hour in a square brownie pan (greased and lined with baking paper). When the middle part of the cake is just firm, it’s ready. The inside will be a bit fudgy.

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