Blood Orange Curd Brownies (Print Version)

# Ingredients:

01 - Fresh blood orange juice (1 cup/240g).
02 - Citric acid (1/4 teaspoon) or lemon juice (2 tablespoons).
03 - Large eggs at room temp (2).
04 - Large egg yolks at room temp (4).
05 - Blood orange zest (1 teaspoon).
06 - Granulated sugar for curd (1/2 cup/100g).
07 - Fine sea salt (pinch).
08 - Unsalted butter (1/2 cup/113g).
09 - Granulated sugar for brownies (3/4 cup/150g).
10 - Vegetable oil (1 tablespoon/14g).
11 - Large egg for brownies (1).
12 - Large egg yolk for brownies (1).
13 - Vanilla extract (1 teaspoon).
14 - Dutch process cocoa powder (1/2 cup/50g).
15 - All-purpose flour (1/3 cup/42g).
16 - Fine sea salt (1/4 teaspoon).

# Instructions:

01 - Simmer strained blood orange juice until reduced by half to concentrate flavor.
02 - Cook eggs, sugar, and reduced juice in double boiler until thickened.
03 - Line 8-inch pan with buttered parchment paper. Heat oven to 350°F.
04 - Melt butter with sugar, stir in oil, then eggs and vanilla. Fold in dry ingredients.
05 - Spread brownie batter in pan and bake until just set, about 15-17 minutes.
06 - Pour and spread curd over partially baked brownie layer.
07 - Return to oven for 5-7 minutes until curd sets.
08 - Cool at room temp 1 hour, then chill at least 1 hour before cutting.

# Notes:

01 - Use hot knife for clean cuts.
02 - Keeps for 3 days in fridge.
03 - Blood oranges give best color and flavor.

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