Pistachio, rose & white chocolate blondies cut into squares

Pistachio, rose & white chocolate blondies

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(4 ratings)

Prep: 15 mins Cook: 40 mins


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per blondie

  • kcal230
  • fat12g
  • saturates7g
  • carbs25g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.2g
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  • 60g pistachios
  • 150g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g unsalted butter, cubed, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g light brown soft sugar
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½-1 tbsp rosewater
  • 85g plain flour
  • 100g white chocolate chips
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • dried rose petals, to decorate (optional)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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23rd Jul, 2019
Fabulous recipe. I had mislaid my usual blondie recipe so decided to give this a go. I didn’t have any white chocolate to melt, (funny how even the cooking choc disappears from fridge) so replaced with milk chocolate, but still used the white choc chips to mix in. I also cut down on the Rose water, only using barely a teaspoon. Melted butter & choc in microwave in a couple of 30 sec bursts, perfect. I cooked slice for 35 mins.. Got the thumbs up from other half. I will now cut it into pieces, wrap & freeze so we can grab pieces straight from freezer on our days out, as by lunch time they have thawed nicely. This will be my next slice for our monthly Book Club meeting.
Lois Watkins
27th May, 2019
These are delish! If you like a dense, chewy style brownie, then you'll like these. I didn't taste the rose, but I did get the aroma of it when I added it. I was somewhat light on it as I didn't want that 'soap' taste, so went half instead of the full tablespoon. Also, leave it to cool!!! I melted my chocolate/butter mixture via double-boiler method and when I added my sugar, the sugar and chocolate clung and the butter was just liquied. I put my bowl in the fridge to cool a bit and then used a hand-mixer to get the the eggs incorporated, then went back and used the wooden spoon to add the flour. So if you have that issue, this method works.
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