Olive Oil Blondies with Apricots and Pistachios
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Earthy dark rye flour adds heartiness to these rich, apricot-and-pistachio-studded olive oil blondies. This small batch recipe bakes up 8 blondies in a standard 9x5” loaf pan and comes together with little more than a bowl and a trusty wooden spoon. The olive oil lends a gooey center and crisp golden edges to elevate typical blondies. I love adding a touch of orange blossom water to this recipe to compliment the other flavors, but you can swap 1 teaspoon orange zest or leave it out altogether!
To make this recipe vegan, just omit the egg and your favorite flax egg!
Details
Recipe
- 1 cup dark rye flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 3/4 cup dark brown sugar
- 1 large egg or flax egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon orange blossom water, (optional)
- 1/2 cup dried apricots, chopped
- 1/2 cup raw shelled pistachios
Method
Step 1
Preheat oven to 350F degrees. Line a standard 9” x 5” loaf pan with parchment paper and nonstick cooking spray.
Step 2
Whisk rye flour, all-purpose flour, baking soda, baking powder, and kosher salt in a medium bowl.
Step 3
Whisk olive oil, brown sugar, egg, vanilla extract, and orange blossom water (if using) in a medium bowl until well combined.
Step 4
Add dry ingredients to olive oil mixture and stir until no patches of flour remain. Stir in chopped apricots and pistachios.
Step 5
Spread batter in an even layer into prepared loaf pan. Bake for about 28-30 minutes. Allow to cool completely before cutting into 8 squares.