Olive Oil Strawberry Blondies
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Soft, chewy, and naturally vegan, this recipe for Olive Oil Strawberry Blondies is a summer blondie recipe that is sure to be a hit at your next barbecue or picnic.
If you’re looking for more easy bar recipes, try my Organic Sugar Cookie Bars, Vegan Blueberry Blondies, or Fresh Strawberry Cheesecake Bars.
Table of Contents
I love this homemade blondie recipe because it’s made with extra virgin olive oil. This not only makes these seed oil free, but it also provides a delicious savory element to these blondies!
You don’t even need strawberries to make these Olive Oil Strawberry Blondies. I use strawberry jam which makes this recipe easy to make anytime! This homemade blondie recipe is also naturally vegan, making it the perfect dessert to share with everyone!
Why You’ll Love This Recipe
Olive Oil: I use organic extra virgin olive oil in this homemade blondie recipe as opposed to traditional canola oil which is usually used. This makes this recipe free of seed oils and a healthier option for indulging!
Strawberry Jam: I use organic strawberry jam in this recipe as opposed to fresh strawberries. This makes this recipe easy to make year round or when you don’t have fresh berries on hand. You can make your own or use store bought, either works!
One Bowl: This homemade blondie recipe is one bowl recipe, meaning you can make it in just one bowl. You can use a hand mixer or just a whisk. But, you can also make this in your stand mixer if you prefer too.
Sweet and Salty: These Olive Oil Strawberry Blondies are both sweet and salty. The strawberry jam gives them a sweet strawberry filling and I sprinkle these with flaky sea salt for a little bit of salt. The flaky sea salt is totally optional, but if you know me then you know I’m obsessed with sweet and salty desserts.
Ingredients
- Olive Oil: I use organic extra virgin olive oil for the fat in this recipe. If you don’t have olive oil, you can also use avocado oil or canola oil in its place.
- Cane Sugar: I used Wholesome for this recipe.
- Dark Brown Sugar: I always use my Homemade Dark Brown Sugar recipe.
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I used organic coconut milk here so these blondies are naturally vegan, but if your’e not vegan you can use cow’s milk, oat milk, or even almond milk.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use aluminum free baking powder.
- Sea Salt: I use fine sea salt in the blondies.
- Strawberry Jam: You can make your own homemade Strawberry Jam or you can use store bought, either will work!
- Cornstarch: I mix organic cornstarch into the strawberry jam, as cornstarch is a naturally thickener. So, this helps to solidify the jam in the blondies.
- Flaky Sea Salt: I top these with flaky sea salt for a sweet and salty dessert. This is totally optional and you can leave this off if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: I use a large mixing bowl to mix up the batter.
- Hand Mixer: I'm using my hand mixer for this recipe, but you can also use a stand mixer if you prefer. And you can even make this with just a bowl and a whisk, it's so flexible!
- Baking Pan: I use an 8×8-inch baking pan, if you only have a 9×9-inch pan, that's okay too. The blondies will just be a little bit shorter if you use a 9-inch pan.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana, this is key for easy removal.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Step 2
In a large bowl, add the olive oil, cane sugar, dark brown sugar, vanilla extract, and milk. Whisk together to combine completely.
Add in the flour, baking powder, and sea salt and whisk to combine.
Step 3
Transfer the batter to the prepared baking pan and spread evenly.
Step 4
In a small bowl, add the strawberry jam and cornstarch and mix together. Drop spoonfuls of jam on top of the batter and swirl it into the batter (see video below!).
Step 5
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely in the baking pan. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
Cut into 9 bars.
Baker’s Tips
- I use an 8×8-inch baking pan. But you can also use a 9×9-inch if thats all you have. You can also use an 8-inch round pan too!
- You can use a different kind of oil if you prefer. Avocado oil, canola, or sunflower oil also work.
- If you don’t have dark brown sugar, you can easily make your own with my recipe for Homemade Dark Brown Sugar. You can use light brown sugar but the flavor won’t be as rich. If you only have light brown sugar, then use all light brown sugar (226 grams) and no cane sugar. This will be about the equivalent of half cane sugar and half dark brown sugar.
- I top these with flaky sea salt but this is totally optional. Leave it off if you prefer.
- Be sure to store in an airtight container or under a cake dome.
FAQ’s
Yes! You can use raspberry, blueberry, blackberry, or any other kind you like.
Yes, you can use avocado, sunflower, or canola oil too. Avocado oil and olive oil will give these a little savory note and canola and sunflower oil will be much more neutral.
Store in an airtight container for up to 3 days.
Craving More?
Olive Oil Strawberry Blondies
Equipment
- Hand Mixer (whisk or stand mixer also works)
Ingredients
- ½ cup extra virgin olive oil
- 113 grams cane sugar
- 113 grams dark brown sugar
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- 255 grams all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup strawberry jam
- 1 teaspoon cornstarch
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, add the olive oil, cane sugar, dark brown sugar, vanilla extract, and milk. Whisk together to combine completely.
- Add in the flour, baking powder, and sea salt and whisk to combine.
- Transfer the batter to the prepared baking pan and spread evenly.
- In a small bowl, add the strawberry jam and cornstarch and mix together. Drop spoonfuls of jam on top of the batter and swirl it into the batter.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely in the baking pan.
- Cut into 9 bars. Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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Love this recipe, SUPER easy to make! I subbed in elderberry jam because I didn’t have strawberry at the time and they were delicious. I’m sure you could probably make them with whatever flavor jam you like. Not too sweet but just enough to satisfy that craving for my sweet tooth.
Thank you Matt! Oh wow, elderberry jam with these sounds amazing, I bet it was so good! You’re right, these will work with any jam flavor 🙂
So good
thank you Olivia!