Lemon Olive Oil White Chocolate Blondies
Lemon Olive Oil White Chocolate Blondies
Print Recipe
|
Citrusy and decadent, these blondies are a fresh, summery take on the classic brownie!
Adapted from www.sugarspunrun.com
Lemon Olive Oil White Chocolate Blondies
|
Print Recipe
|
Citrusy and decadent, these blondies are a fresh, summery take on the classic brownie!
Adapted from www.sugarspunrun.com
| Servings | Prep Time | Cook Time |
| 16squares | 20minutes | 40minutes |
| Servings | Prep Time |
| 16squares | 20minutes |
| Cook Time |
| 40minutes |
Ingredients
- 8 oz high-quality white chocolate finely chopped (225 g)
- 3/4 cup Frescolio Lemon Infused Olive Oil plus a little extra to grease pan - optional
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour (282 g)
- 1/3 cup white chocolate chips melted, for drizzling - optional (100g)
Servings: squares
Units:
|
Ingredients
Servings: squares
Units:
|
Instructions
- Preheat oven to 350F (175C) and line a 9" x 9" square pan with parchment paper, or grease the pan with a little extra olive oil.
- In a large, microwave-safe bowl, melt the white chocolate and olive oil together in the microwave in 15-second increments. Stir well between each increment, to avoid the chocolate getting too hot and seizing up.
- Stir in the sugar and vanilla until well-combined.
- Add eggs and stir until well-combined.
- Sprinkle the salt over the batter and stir until all ingredients are well-combined.
- Gradually add the flour to the batter, stirring until completely combined.
- Spread the batter into the prepared baking pan and bake for 35-40 minutes (a toothpick inserted in the center should come out clean or with few crumbs).
- Allow to cool, then cut and drizzle with melted white chocolate if using. Wait for the chocolate to harden (about five minutes) and enjoy! These blondies keep for a couple days, well-wrapped.
Recipe Notes
This recipe uses our Lemon Infused EVOO. You could substitute it for any of the following for a different taste: