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Olive Oil Blondies with Rich Dark Chocolate, and Pistachios

Chewy and fudgy blondies flavored with good fruity olive oil, rich dark chocolate, and the robust taste of toasted pistachios.

olive oil blondies with dark chocolate chunks

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I think it’s hard to find a good blondie, they can be dry or a little flavorless.  But these…these are the perfect blondies.  Bursting with extra virgin olive oil flavor in the blondie base and then filled with delicious dark chocolate and toasted pistachios.  Try this recipe and I bet it will be a huge hit with whoever you choose to share them with…if you choose to share. ūüôā

Ingredients in Olive Oil Blondies

  • Extra-virgin olive oil – choose a good quality olive oil with great flavor because it will be featured in this dessert.  The stronger the flavor of the oil is, the stronger the flavor will be in the finished blondies.
  • Light brown sugar – to keep things sweet!  This recipe needs the moisture and flavor that comes from rich brown sugar, regular sugar just won’t work the same.  
  • Granulated salt – salt is so important in desserts, it helps to balance out and bring out the sweetness
  • Baking powder – to lighten things up a bit
  • Eggs – it holds everything together
  • All-purpose flour – the base of the blondie
  • Dark Chocolate – do I need to explain this one?  Everything is better with chocolate!  Choose a good dark chocolate for this recipe.
  • Toasted whole pistachios, roughly chopped – 
  • Flaked sea salt, like Maldon
chopped pistachios and dark chocolate

How to Make My Olive Oil Blondie Recipe with Dark Chocolate Chunks and Pistachios

  1. In a large bowl, whisk together the olive oil, brown sugar, kosher salt, and baking powder. Whisk in the eggs, one at a time, until creamy and combined. Set the mixture aside and let it rest while you chop and assemble the other ingredients (this dissolves some of the sugar and results in a chewier blondie).
  2. Meanwhile, lightly grease a 9×9-inch square pan with olive oil and line the bottom and two sides with a sheet of parchment paper. Set a rack in the lower-middle position in the oven and preheat to 350¬įF.
  3. Add the flour, chocolate, and nuts to the wet ingredients and stir to combine. Scrape the blondie batter into the prepared pan and spread it into an even layer with an offset spatula or spoon. 
  4. Lightly sprinkle with a flaky salt like Maldon’s and bake until the blondie has puffed slightly and the top feels set for about 35-45 minutes depending on your oven. 
  5. Let the blondies cool completely before removing them from the pan and cutting them into pieces. 

    How to store: In an airtight container, the cut blondies will stay fresh for about a week at room temperature or frozen in a freezer bag for up to 3 months for the next time you want a quick sweet treat.

What type of Olive Oil should I use?

olive oil in blondie batter

This is the place to use the highest quality extra-virgin olive oil you can find. The grassy and citrusy flavor of olive oil cuts through the sweetness of the blondie and is complemented by the salt and the slightly bitter and rich dark chocolate. For the chewiest texture and cleanest slices, let them cool completely, pop the blondie slab out of the pan, and cut the blondies on a cutting board. 

What type of chocolate is best in this recipe?

chopped dark chocolate chunks

Dark chocolate is best in this recipe, semi-sweet and milk chocolate just aren’t the same. The richness of dark chocolate works so well with the flavor of the olive oil. I prefer to use a good dark chocolate bar, chopped up into chunks. ¬†They look rustic and beautiful and when you bite into a piece of chocolate you get a ton of rich chocolatey flavor.¬† Or you could use dark chocolate chips in this recipe as well. The better the chocolate is the better your blondies will be.

olive oil blondies with dark chocolate on a wood cutting board

Printable Recipe Card

Olive Oil Blondies with Pistachios and Dark Chocolate

Chewy and fudgy blondies flavored with citrusy and floral extra virgin olive oil, rich dark chocolate, and the robust taste of toasted pistachios
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12 Blondies

Ingredients

  • 3/4 cup extra-virgin olive oil Whatever flavor the olive oil has will come through in the brownies
  • 1 1/2 cups light brown sugar
  • 1/2 teaspoon kosher salt sea salt, or pink Himalayan salt
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 3.5 oz. Dark chocolate chunks – the equivalent 1 dark chocolate bar dark chocolate chips would work in a pinch too
  • 1/2 cup toasted salted pistachios roughly chopped
  • 1 pinch flaked sea salt

Instructions

  • Set a rack in the lower-middle position in the oven and preheat to 350¬įF.
  • In a large bowl, whisk together the olive oil, brown sugar, kosher salt, and baking powder.
  • Whisk in the eggs, one at a time, until creamy and combined. Set the mixture aside and let it rest while you chop and assemble the other ingredients (this dissolves some of the sugar and results in a chewier blondie).
  • Meanwhile, line a 9×9-inch baking pan on the bottom and sides with a sheet of parchment paper.
  • Add the flour, chocolate, and nuts to the oil mixture and stir to combine. Scrape the blondie batter into the prepared pan and spread it into an even layer with an offset spatula or spoon.
  • Lightly sprinkle the top of the blondie batter with a flaky salt like Maldon's.
  • Bake until the blondie has puffed slightly and the top feels set for about 35-45 minutes depending on your oven.
  • Let the blondies cool completely before removing them from the pan and cutting them into pieces.

Notes

How to store: In an airtight container, the cut blondies will stay fresh for about a week at room temperature or frozen in a freezer bag for up to 3 months.

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