Double Chocolate Chunk Blondies with Pecans and Olive Oil by Jessie Sheehan
Double Chocolate Chunk Blondies with Pecans and Olive Oil by Jessie Sheehan
These blondies combine deep chocolate flavor with a lighter batter, sweetened with brown sugar. They're easy and satisfying!
Ingredients
Directions
Preheat the oven to 350°F. Spray a 9x9-inch pan with cooking spray and line it with a piece of parchment that extends up two sides of the pan.
In a medium bowl, whisk the flour, baking powder and salt. Add the pecans and chips and toss the add-ins with the flour.
In a large bowl whisk the oil and the sugars. Whisk in the eggs and yolk one at a time. Whisk in the vanilla. With a flexible spatula, gently fold the dry ingredients into the wet. Do not over-mix. Transfer the blondie batter to the prepared pan.
Bake for 30 to 35 minutes, until the top is lightly browned and crackly.
Let cool on a rack until room temp, or until just cool enough to keep their shape if you want to eat them gooey and melty. Lift the blondies out of the pan by the parchment paper overhang and slice. Serve warm with vanilla ice cream, if you know what’s good for you.
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Ingredients
Directions
Preheat the oven to 350°F. Spray a 9x9-inch pan with cooking spray and line it with a piece of parchment that extends up two sides of the pan.
In a medium bowl, whisk the flour, baking powder and salt. Add the pecans and chips and toss the add-ins with the flour.
In a large bowl whisk the oil and the sugars. Whisk in the eggs and yolk one at a time. Whisk in the vanilla. With a flexible spatula, gently fold the dry ingredients into the wet. Do not over-mix. Transfer the blondie batter to the prepared pan.
Bake for 30 to 35 minutes, until the top is lightly browned and crackly.
Let cool on a rack until room temp, or until just cool enough to keep their shape if you want to eat them gooey and melty. Lift the blondies out of the pan by the parchment paper overhang and slice. Serve warm with vanilla ice cream, if you know what’s good for you.
