6 oz white chocolate chips
1/4 Cup Olive Oil (choose a citrus fused variety like Green Limonato or Blood Orange)
2/3 Cup granulated sugar
1 tsp Vanilla Extract, Bourbon Island
1 Cup All Purpose Flour
¼ tsp baking powder
¼ tsp Salt
1 cup Fresh blueberries
Preheat the oven to 350°F. Grease an 8×8-inch ovenproof baking dish and line bottom of the dish completely with parchment paper, cut big enough to hang over the edges of the pan slightly. Lightly grease the parchment paper as well.
Place the white chocolate chips and olive oil in a heatproof medium-size bowl and set the chocolate bowl over a pot of simmering water on the stove. Stirring occasionally with a spatula or wooden spoon, melt the white chocolate and olive oil until ingredients are combined and mixture is thick and smooth. (Carefully!) remove the bowl from the simmering water-pan, and add the sugar, stirring to fully incorporate into the chocolate mixture.
Whisk in the eggs and vanilla into the chocolate mixture. Add in the flour, baking powder, and salt, and continue to stir until all ingredients are fully incorporated. Now gently fold in the blueberries.
Pour the blondie batter into the prepared parchment-lined baking dish. Bake until a toothpick, inserted into the center of the blondies, comes out clean, about 20 – 25 minutes.
Remove the pan from the oven and allow the blondies to cool completely.
Once cool, use the parchment paper overhang as handles to carefully remove the blondies from the pan in one whole piece. Cut the blondies into squares.
You’re going to eat them all right away. But on the odd chance that you have leftovers, cooled blondies will keep, stored in a cool place in a sealed container, for 3 – 5 days.