Blackberry Lemon Blondie
Ingredients
- 2/3 cup (1 + 1/3 sticks) butter, unsalted + at room temperature
- 1/3 cup Stock Market Lemon Extra Virgin Olive Oil
- 3/4 cup + 2 Tbsp sugar, divided
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 lemon + 1/2 lemons, juiced & divided
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup + 1 cup blackberries, chopped & divided
- 1 cup powdered sugar
Directions
Preheat oven to 350F degrees. Line a 9-inch square baking pan with parchment paper (or spray with your Olive Oil Mister). In a medium bowl, beat together the 1 cup butter, 1/3 cup Stock Market Lemon Extra Virgin Olive Oil, and 3/4 cup sugar until fluffy; add the 2 large eggs and 1 tsp vanilla extract; beat again. Once the eggs are incorporated, add the juice from 1 1/2 lemons and mix until combined.
In a separate medium bowl, whisk together the 2 1/4 cups flour, 1 tsp baking powder and 1/2 tsp salt; slowly add the dry ingredients to the wet ingredients – mix until just combined. Slowly and carefully fold in1 cup of the blackberries.
Using a rubber spatula, pour and spread the batter into the prepared pan. Bake for about 30 minutes (toothpick in center should come out clean); let cool completely.
To make the blackberry glaze, combine 1 cup blackberries, 2 Tbsp sugar and 2 Tbsp lemon juice in a small saucepan. Bring to a boil, and then reduce heat; allow to simmer for about 3 minutes (until sugar dissolves and the blackberries start to break down). Add the mixture to a food processor or blender, pulse until smooth, then pour it through a fine mesh sieve to get rid of any seeds.
Add 1 cup powdered sugar to a small bowl and start by adding the blackberry puree, spoonful by spoonful, until the glaze is at your desired consistency. Spread glaze over cooled blondies before serving!
Enjoy! 
