Dark Chocolate
Balsamic Fudge
Brownies
Fudgy, rich, and baked with one very unexpected ingredient — a real dose of our Dark Chocolate Dark Balsamic, baked in and drizzled on top.
Balsamic in a brownie sounds like a strange idea until you taste what a truly good chocolate balsamic actually does to a batch of fudge brownies.
Our Dark Chocolate Dark Balsamic goes two places here — a spoonful whisked right into the batter for deeper, more complex chocolate flavor, and a real drizzle on top once they've cooled, finished with flaky sea salt. It's a simple brownie recipe elevated by one genuinely special bottle.
These come out dense, fudgy, and a little glossy on top, exactly what a good brownie should be.
Why Balsamic Belongs in Chocolate
Good dark chocolate already has a natural acidity and depth that balsamic vinegar shares, so the two work together instead of fighting. A properly aged chocolate balsamic adds richness and a subtle tang that rounds out the sweetness, the same way a pinch of salt does, just with more complexity.
A little acidity is what makes rich chocolate taste balanced instead of just sweet. That's exactly the job this balsamic does here.
— The Olive 'n Vinnie's KitchenDon't skip the flaky sea salt at the end. It's a small step that makes the balsamic drizzle and the chocolate both taste sharper and more distinct.
In the Batter and On Top
Dark Chocolate Dark Balsamic
Rich, velvety, and unmistakably chocolate, with the depth of a properly aged balsamic underneath. Beautiful drizzled over vanilla ice cream, stirred into an espresso martini, or baked directly into brownies, cakes, and other chocolate desserts.
Shop This ProductFrom the Olive 'n Vinnie's Kitchen
Dark Chocolate Balsamic Fudge Brownies
Dense, fudgy, and finished with flaky salt.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp Dark Chocolate Dark Balsamic, divided
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- Flaky sea salt, for finishing
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
- Whisk the melted butter and sugar together until combined.
- Whisk in the eggs, vanilla, and 1 tablespoon of the Dark Chocolate Balsamic.
- Fold in the cocoa powder, flour, salt, and baking powder until just combined. Don't overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake 22-25 minutes, until the edges are set and the center is just set.
- Cool completely, then drizzle with the remaining 2 tablespoons of balsamic and sprinkle with flaky sea salt.
Make It Your Own
Fold in a handful of chopped walnuts or dark chocolate chunks for extra texture. If you want to lean even further into the chocolate, swap the vanilla extract for a teaspoon of espresso powder in the batter alongside the balsamic.
This same balsamic is stunning drizzled over vanilla ice cream on its own, or stirred into an espresso martini for a genuinely unexpected twist. Come taste it in the shop before your next baking day.
Come taste before you buy.
Stop by our Glen Ellyn store to taste the Dark Chocolate Balsamic before your next baking day.
449 N. Main Street, Glen Ellyn, IL 60137 · (630) 534-6457
Mon–Fri 10am–5:30pm · Sat 10am–5pm
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