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!

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 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.