Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception. Using white chocolate that has been roasted and caramelized, they have a rich, buttery character with a peppery undertone from a bit of extra-virgin olive oil whisked into the batter. A swirl of homemade balsamic strawberry compote gives them a vein of jammy fruit amid all the sweet, gooey cake. Stored in an airtight container at room temperature, they keep for up to 3 days. —Melissa Clark