Pistachio, rose & white chocolate blondies
- Zoya Hamakarim
Save recipe
Serves 16
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Try a different take on blondies using pistachios, rose and white chocolate. Scatter with dried rose petals for a pretty finish, if you like
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
60g pistachios
-
150g white chocolate
chopped
-
100g unsalted butter
cubed, plus extra for the tin
-
200g light brown soft sugar
-
2 large eggs
-
½-1 tbsp rosewater
-
85g plain flour
-
100g white chocolate
chips
-
dried rose petals
to decorate (optional)
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Nutrition: Per blondie
- kcal230
- fat12g
- saturates7g
- carbs25g
- sugars21g
- fibre1g
- protein4g
- salt0.2g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don’t burn. Set aside.
-
step 2
Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.
-
step 3
Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.
-
step 4
Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.
Recipe from Good Food magazine, April 2019
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A star rating of 4.7 out of 5.7 ratings
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