2134 Lawndale Ave
Greensboro, NC 27408



Mon – Fri: 11 AM – 6 PM
Sat: 10 AM – 6 PM
Sun: Closed

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(336) 285-5438


2134 Lawndale Ave
Greensboro, NC, 27408



Tue- Thu: 12 PM-5 PM
Sat: 10 AM-5 PM

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½ cup all purpose flour

¾ cup unsweetened cocoa powder

1 tsp kosher salt

2 large eggs

1 ¼ cup sugar 

½ cup Greensboro Olive Traders Blood Orange Extra Virgin Olive Oil

2 tsp pure vanilla extract 


Heat oven to 325 with rack positioned in the center. Coat 8in square baking pan with olive oil. Cut parchment paper to fit bottom of baking pan and coat with oil. Sift flour, cocoa, and salt into a bowl. Beat eggs in bowl of mixer at medium speed for 1 minute. Increase speed to medium high while adding sugar ½ cup at a time. Beat until eggs are pale, thick, and creamy. Decrease mixer speed and slowly add oil in a thin stream. Add vanilla and beat to combine. Stir flour mixture into egg mixture until just incorporated. Scrape batter into prepared baking dish and bake 30-35 minutes until toothpick inserted into the center emerges with moist crumbs. Cool on rack completely before cutting.