Pistachio, rose & white chocolate blondies cut into squares

Pistachio, rose & white chocolate blondies

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Prep: 15 mins Cook: 40 mins

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per blondie

  • kcal230
  • fat12g
  • saturates7g
  • carbs25g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.2g
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Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light brown soft sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    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)

Method

  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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