Pistachio, rose & white chocolate blondies cut into squares

Pistachio, rose & white chocolate blondies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

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
Nutrition: Per blondie
NutrientUnit
kcal230
fat12g
saturates7g
carbs25g
sugars21g
fibre1g
protein4g
salt0.2g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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