Name: Olive Oil Blondies with Chocolate Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups dark brown sugar, lightly packed; 1 teaspoon kosher salt; 3/4 teaspoon baking powder; 1 cup olive oil; 2 teaspoons vanilla extract; 3 large eggs; Nonstick cooking spray, for the pan; 1 1/2 cups confectioners’ sugar; 1/2 cup unsalted butter, softened; 1/2 cup cocoa powder; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; A pinch of kosher salt; Sprinkles, optional

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These olive oil blondies with chocolate frosting are rich, chewy, and deeply flavorful, with a tender crumb that comes from using olive oil instead of butter. Finished with a smooth chocolate frosting, they strike the perfect balance between simple comfort and indulgent dessert.

Why You’ll Love This Recipe

These blondies are easy to make and don’t require any special equipment. Olive oil gives them a moist texture and subtle depth of flavor, while the dark brown sugar adds caramel-like sweetness. The chocolate frosting on top turns a humble blondie into a bakery-style treat that feels special enough for gatherings yet simple enough for everyday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blondies
2 cups all-purpose flour
2 cups dark brown sugar, lightly packed
1 teaspoon kosher salt
3/4 teaspoon baking powder
1 cup olive oil
2 teaspoons vanilla extract
3 large eggs
Nonstick cooking spray, for the pan

For the chocolate frosting
1 1/2 cups confectioners’ sugar
1/2 cup unsalted butter, softened to room temperature
1/2 cup cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of kosher salt
Sprinkles for topping, optional

Directions

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving a slight overhang for easy removal.

In a large mixing bowl, whisk together the flour, dark brown sugar, salt, and baking powder until evenly combined.

In a separate bowl, whisk together the olive oil, vanilla extract, and eggs until smooth and glossy.

Add the wet ingredients to the dry ingredients and stir until just combined, making sure no dry pockets remain. Pour the batter into the prepared pan and spread it evenly.

Bake for about 35 to 40 minutes, checking for doneness starting at 35 minutes. The center should be set and a toothpick inserted should come out mostly clean with a few moist crumbs.

Allow the blondies to cool in the pan for 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack.

To make the frosting, beat together the confectioners’ sugar, butter, cocoa powder, heavy cream, vanilla extract, and salt until smooth and creamy.

Once the blondies are completely cool, spread the frosting evenly over the top. Add sprinkles if desired, then cut into squares and serve.

Servings and timing

This recipe yields 9 large blondies.

Active preparation time is about 15 minutes.
Baking time is approximately 35 to 40 minutes.
Cooling and frosting bring the total time to about 1 hour and 30 minutes.

Variations

You can add chopped dark chocolate or chocolate chips to the batter for extra richness. A pinch of espresso powder in the frosting will intensify the chocolate flavor. For a citrus twist, add finely grated orange zest to the batter. If you prefer a less sweet topping, serve the blondies plain or dust them lightly with cocoa powder instead of frosting.

Storage/Reheating

Store the blondies in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best texture. If you prefer them slightly warm, microwave individual pieces for a few seconds, taking care not to melt the frosting too much.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, but the flavor will be slightly less rich and caramel-like compared to using dark brown sugar.

Does the olive oil flavor come through strongly?

The olive oil adds moisture and depth, but it does not overpower the dessert, especially once combined with chocolate frosting.

Can I make these blondies without frosting?

Absolutely. The blondies are delicious on their own and have plenty of flavor without the frosting.

What type of olive oil works best?

A mild or light olive oil is ideal to avoid any bitter or overly grassy notes.

Can I freeze these blondies?

Yes, unfrosted blondies freeze well for up to two months. Thaw at room temperature and frost before serving.

How do I know when the blondies are done baking?

The center should be set and a toothpick inserted should come out with a few moist crumbs but no wet batter.

Can I double the recipe?

Yes, you can double the ingredients and bake the batter in a larger pan, adjusting the baking time as needed.

Is it possible to make this recipe dairy-free?

You can replace the butter and cream in the frosting with suitable dairy-free alternatives.

Why are my blondies too dense?

Overmixing the batter can lead to dense blondies. Mix just until the ingredients are combined.

Can I cut them into smaller pieces?

Yes, you can cut them into 12 or 16 smaller squares for serving at parties or gatherings.

Conclusion

Olive oil blondies with chocolate frosting are a simple yet indulgent dessert that delivers rich flavor and a soft, chewy texture. Whether you serve them for a celebration or keep them on hand for a sweet treat during the week, they are a reliable and satisfying bake that’s sure to be enjoyed.

Olive Oil Blondies with Chocolate Frosting