White Chocolate and Pistachio Blondies
A delightful and indulgent traybake, these white chocolate and pistachio blondies blend the creamy richness of white chocolate with the nutty crunch of pistachios—ideal for lovers of both.
Ingredients
Blondies
- 275 g plain flour
- 200 g white chocolate chips
- 1 tbsp cornflour
- 125 g light brown soft sugar
- 3 medium eggs
- 200 g pistachios chopped
- 125 g granulated sugar
- 1 tsp vanilla extract
- 200 g unsalted butter melted
Decoration
- 50 g white chocolate melted
- 25 g pistachios chopped
Instructions
- Preheat the oven to 180°C (160°C fan) and line a 9-inch square baking tin with parchment paper; set aside. Combine the melted butter with the granulated and brown sugars until well blended. Incorporate the eggs and vanilla extract into the mixture and stir until smooth. Sift in the flour and cornflour, mixing thoroughly to form a thick batter. Gently fold in the white chocolate chips and chopped pistachios, then transfer the mixture into the prepared tin and level the surface. Bake for 25 to 30 minutes, or until the center exhibits a slight wobble. Remove from the oven and allow to cool to room temperature, then refrigerate for a minimum of 2 to 3 hours to set completely. Once fully cooled, drizzle the top with the melted white chocolate and scatter over the additional chopped pistachios. Allow the topping to firm up before slicing into 16 equal squares.
Notes
You can personalize this recipe by substituting in other nuts or varieties of chocolate. Ensure adequate aeration in the mixture and the use of the correct tin size to achieve optimal baking results. These blondies keep well for up to a week at room temperature or refrigerated and may be frozen for over three months.