These olive oil blondies are irresistibly chewy in the middle and crunchy around the edges. No one will guess that they’re gluten free, grain free, dairy free, and paleo friendly!
Here they are: quintessential and perfect blondies (olive oil blondies, no less!), which happen to be free of gluten, grains, and dairy. I don’t mean to brag, but I think I really nailed it with these: no one will know they’re grain free or that they’re made with olive oil. They’re also super easy to whip up with just one bowl and one fork. No melting, no creaming, and no mixer required.
When I was little and still the world’s pickiest eater, I loved to go to Annabelle’s, a long-gone café in my hometown of Wellesley, Massachusetts, for dinner. I always got macaroni and cheese and a blondie. My nostalgia for that meal runs so deep that thinking about it still makes me really sad, despite the fact that Annabelle’s has been closed since 1994.
Their blondies were perfectly chewy and fudgy, with just enough chocolate to make things interesting but not so much that the blondie flavor was obfuscated. You know what I mean about blondie flavor, right? It’s got plenty of vanilla and a hint of caramel, which comes from the molasses. Blondie flavor is perfect with pops of chocolate but is quite distinct from brownie flavor, which is mainly chocolaty and thus more one-dimensional. That’s why, when it comes down to it, I’d take a good blondie over a good brownie any day. They’re more complex and therefore, more delicious.
I thought I’d never find another blondie as good as the ones at Annabelle’s, but guess what? These ones right here are better! Just look at that cross section above. How can you say no?
I brought these to a big dinner with Ben’s family, and they were a huge hit with kids and adults alike. They’re great plain or a la mode, chilled or not, briefly microwaved or not–they’re the best no matter how you slice it. (And speaking of slicing, big squares like you see in most of these photos are super satisfying and great if you have a smallish group of people, but I cut them all in half to make skinnier rectangles, like you see in the bottom photo, before I brought them over to my sister-in-law’s.)
One last thing: if you’re suspicious of desserts made with olive oil, just give these olive oil blondies one chance and I bet they’ll win you over. Olive oil is so simple to use since there’s no melting or creaming required, and it lends great depth of flavor and a perfect level of moisture to the finished product. If you’re already a fan and are looking for more, check out my lemon olive oil cake, which is the cake recipe I make the most and the one I turn to almost every time I need cake for a crowd. EVOO in baked goods FTW!
- 4 large eggs
- ¾ cup extra virgin olive oil (I used this one)
- 1 tablespoon blackstrap molasses
- 1 tablespoon vanilla extract
- 1¾ cups raw sugar*
- ½ teaspoon flaky sea salt
- ½ cup tapioca flour
- 3 cups lightly packed almond flour
- ½ teaspoon baking soda
- 1 cup chocolate chips, divided (I used EnjoyLife mini chocolate chips)
- Preheat the oven to 350°. Line a 9 x 13 glass baking dish with parchment paper and grease the paper lightly with olive oil.
- Beat the eggs, olive oil, molasses, and vanilla extract with a fork in a large bowl. Add the sugar and salt and beat again until smooth, then mix in the tapioca flour, almond flour, and baking soda. Stir in about ¾ of the chocolate chips, reserving the rest for sprinkling on top.
- Transfer the batter to the prepared pan and sprinkle the remaining chocolate chips on top.
- Bake for 40 minutes, turning the pan around once about halfway through, or until just set in the middle. Cool completely in the pan, then transfer to a cutting board, slice into squares or rectangles, and serve.
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