1/3cupwhite chocolate chipsmelted, for drizzling – optional (100g)
Preheat oven to 350F (175C) and line a 9″ x 9″ square pan with parchment paper, or grease the pan with a little extra olive oil.
In a large, microwave-safe bowl, melt the white chocolate and olive oil together in the microwave in 15-second increments. Stir well between each increment, to avoid the chocolate getting too hot and seizing up.
Stir in the sugar and vanilla until well-combined.
Add eggs and stir until well-combined.
Sprinkle the salt over the batter and stir until all ingredients are well-combined.
Gradually add the flour to the batter, stirring until completely combined.
Spread the batter into the prepared baking pan and bake for 35-40 minutes (a toothpick inserted in the center should come out clean or with few crumbs).
Allow to cool, then cut and drizzle with melted white chocolate if using. Wait for the chocolate to harden (about five minutes) and enjoy! These blondies keep for a couple days, well-wrapped.
This recipe uses our Lemon Infused EVOO. You could substitute it for any of the following for a different taste: