Olive Oil Blondies with Apricots and Pistachios

Recipe Intro From lisathompson

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!


Prep time 10mins
Cook time 20mins
Serves or Makes: 8


  • 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


  • 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.