Olive Oil Strawberry Blondies
Indulge in Olive Oil Strawberry Blondies with this easy one bowl recipe. This homemade blondie recipe is free of seed oils and naturally vegan!
Equipment
- Digital Food Scale
- Mixing Bowl
- Hand Mixer (whisk or stand mixer also works)
- 8x8-inch Baking Pan
- Parchment Paper Sheets
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
- Heat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, add the olive oil, cane sugar, dark brown sugar, vanilla extract, and milk. Mix on low speed with a hand mixer to combine completely.
- Add in the flour, baking powder, and sea salt and mix to combine. Scrape batter on sides of bowl to ensure it's all evenly mixed.
- 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 using a butter knife, 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 in the fridge for up to 5 days.
Video
Notes
Tips
- Always use a digital food scale for consistency in measuring and the best results every time.
- This recipe is super flexible, you can use a bowl with a whisk and spatula or a hand mixer like I'm doing here. You can also make in the bowl of a stand mixer with the paddle attachment. This recipe is super easy and flexible.
- I use an 8x8-inch baking pan. But you can also use a 9x9-inch if thats all you have (blondies will be a bit thinner). 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.
- If you want white chocolate blondies, feel free to add in some chopped white chocolate if you're not vegan, or use vegan white chocolate chips if you are vegan.
- I top these with flaky sea salt but this is totally optional. Leave it off if you prefer.
- To cool faster, you can place pan on a wire rack after coming out of the oven as it will help with air flow to cool the blondies.
- Be sure to store in an airtight container or under a cake dome.
- High Altitude — Bake at 350°F for 27 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 358kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 162mgPotassium: 83mgFiber: 1gSugar: 29gVitamin C: 1mgCalcium: 32mgIron: 2mg
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