Olive Oil Lemon Blondies

$- All-purpose flour: This forms the base of your blondies. It gives them structure. - Baking powder, baking soda, and salt: These help the blondies rise and add flavor. - Extra-virgin olive oil: This is the star ingredient. It adds moisture and a fruity taste. - Brown sugar: This sweetens the blondies and gives them a rich flavor. - Eggs: They bind all the ingredients together, creating a soft texture. - Fresh lemon juice and zest: These add bright, zesty flavor. Fresh is best for taste. - Vanilla extract: This enhances the sweetness and rounds out the flavors. - Optional ingredients: You can add white chocolate chips for sweetness. Dusting with powdered sugar gives a nice touch. Each ingredient plays an important role in your Olive Oil Lemon Blondies. The olive oil not only makes them light but also keeps them moist. The balance of sweet and lemony flavors makes these blondies a delightful treat. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8x8 inch baking pan. Line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. In a medium bowl, combine the following dry ingredients: - 1 cup all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon baking soda - ¼ teaspoon salt Whisk these together until they blend well. This helps the blondies rise and keeps them light. Set this bowl aside while you work on the wet mix. In a large bowl, mix the wet ingredients. Start with ½ cup of extra-virgin olive oil and 1 cup of packed brown sugar. Whisk them together until smooth and creamy. Then, add 2 large eggs one by one. Whisk well after each egg. This step helps to aerate the batter. Next, stir in the zest of 1 lemon and 2 tablespoons of fresh lemon juice. Add 1 teaspoon of vanilla extract too. Mix these until they are well combined. Now, gradually fold in the dry ingredients. Use a rubber spatula for this. Be gentle and do not overmix. The batter should be just combined. If you want, fold in ½ cup of white chocolate chips for extra sweetness. These add a nice touch to the lemon flavor. Now it’s time to pour the batter into the prepared pan. Smooth the top with your spatula. You are ready to bake your blondies! To get the best texture in your Olive Oil Lemon Blondies, avoid overmixing. When mixing your wet and dry ingredients, stir just until they come together. Overmixing adds air, making your blondies dense and tough. A few small lumps are okay! Fold gently with a rubber spatula to keep them light and moist. For the best lemon taste, always use fresh lemon juice and zest when you bake. Fresh lemons pack a punch of flavor that bottled juice lacks. The zest adds a wonderful aroma and bright notes. If you use bottled juice, the flavor may not be as vibrant. So grab some fresh lemons for this recipe! These blondies are perfect with a warm cup of tea or coffee. The light lemon flavor pairs well with both drinks. Serve them plain or with a sprinkle of powdered sugar on top. You can also add a scoop of vanilla ice cream for a special treat. Enjoy these blondies with friends or family for a delightful dessert! {{image_2}} You can switch up the oil in your blondies for a new taste. For example, try using avocado oil. It has a mild flavor and adds healthy fats. Coconut oil is another great choice. It brings a lovely hint of sweetness. Just remember to melt it first if solid. Each oil will change the flavor slightly, giving you a fun twist! Adding nuts or fruits can make your blondies even more exciting. Chopped walnuts or pecans add a nice crunch. You can also mix in dried cranberries or blueberries for a fruity burst. If you want a chocolate kick, add dark chocolate chips instead of white. Mix and match to find your favorite combo! Want to make these blondies gluten-free? Use almond flour or a gluten-free flour blend. Both work well and keep the texture nice. If you're looking for a vegan option, replace the eggs. Use flaxseed meal mixed with water. It acts as a great binder. These swaps let everyone enjoy your tasty treats! To keep your olive oil lemon blondies fresh, store them in an airtight container. This keeps moisture out and helps maintain their soft texture. You can place parchment paper between layers if you stack them. This prevents sticking and makes it easy to grab a piece. At room temperature, these blondies last about three days. They can last longer in the fridge, around a week. Just make sure they are sealed tightly to keep them delicious. Freezing blondies is easy! First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can stay frozen for up to three months. To thaw, leave them at room temperature for a few hours or microwave them for a few seconds. Enjoy your treat any time! Yes, you can use different sugars. Brown sugar gives a rich flavor. You can try light brown sugar or even coconut sugar. Both will change the taste slightly but still work well. If you want a lighter blondie, try granulated sugar. Just remember that granulated sugar may make them less chewy. If you don't have olive oil, use other oils too. Canola oil works well and has a mild taste. You can also use melted coconut oil for a slight coconut flavor. Avocado oil is another good option. Each oil will change the taste a bit, so choose what you like best. To check if your blondies are done, look for a few signs. The edges should be lightly golden. The center may look slightly moist but not wet. Insert a toothpick in the middle. If it comes out clean or with a few crumbs, they are ready. Let them cool in the pan for the best texture. This blog post covered how to make delicious blondies using simple ingredients. We explored the main ingredients, steps for mixing, and tips for the perfect bake. Variations and storage methods were also discussed to enhance your baking experience. These blondies are easy to make and can fit many diets. I hope you feel ready to try this recipe and enjoy your sweet treats. Happy baking!$

Olive Oil Lemon Blondies

Indulge in the delightful flavors of these Olive Oil Lemon Blondies! With a perfect balance of zesty lemon and luscious olive oil, these blondies are easy to make and incredibly scrumptious. Learn how to whip up this irresistible treat in just 40 minutes, perfect for any occasion. Click through to explore the full recipe and impress your friends with this tasty dessert that everyone will love!

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Ingredients

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup extra-virgin olive oil

1 cup brown sugar, packed

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup white chocolate chips (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

In a separate large bowl, mix the extra-virgin olive oil and brown sugar using a whisk until the mixture becomes smooth and creamy.

Add the eggs one at a time to the sugar and oil mixture, whisking until incorporated after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract, mixing well to combine.

Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.

If using, gently fold in the white chocolate chips for added sweetness.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes before using the parchment overhang to lift them out onto a wire rack to cool completely.

Dust with powdered sugar if desired and cut into squares to serve.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 16 squares