Sohla's Olive Oil Blondies With Salted Caramel | Food52

Food writer Ryan Walker-Hartshorn is making Olive Oil Blondies with Food52's Sohla El-Waylly. These gooey, chewy, salty-sweet blondies celebrate the grassy bright notes in the olive oil. And as usual, our Resident Sohla goes off-script in her approach, helping Ryan work through some measuring mishaps to pull off a last-minute dessert save. GET THE RECIPE ►► https://f52.co/2QwqZXS

PREP TIME: 45 minutes
COOK TIME: 40 minutes
MAKES: one 9x9-inch slab

INGREDIENTS
For the caramel
6 tablespoons (75g) granulated sugar
3 tablespoons (42g) heavy cream
2 tablespoons (28g) extra-virgin olive oil
1/2 teaspoon kosher salt
For the blondie
3/4 cup (180g) extra-virgin olive oil, plus more as needed
1 1/2 cups (300g) light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups (187g) all-purpose flour
2/3 cup (100 grams) toasted nuts (such as pistachios, almonds, or cashews), roughly chopped
1 pinch flaky salt

Read Ryan's article about olive oil here: https://f52.co/3fdIy9u and follow her on Instagram at @ry_who

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