Olive Oil Chocolate Chunk Blondies
One taste of these blondies and you'll see why using rye flour (yes, the same flour in rye bread) makes sense--the earthy grain dovetails well with the bittersweet chocolate chunks.
To make ahead: Store airtight for up to 3 days or freeze for up to 3 months.
Equipment: Parchment paper
1 1/2 fat, 1 other carbohydrate, 1/2 starch