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
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°F.
- 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 9x9-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.