White Chocolate and Pistachio Blondies
Easy, scrumptious and tasty white chocolate and pistachio blondies - the perfect traybake for chocolate and pistachio lovers!
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Servings: 16 pieces
Ingredients
Blondies
- 200 g unsalted butter (melted)
- 125 g granulated sugar
- 125 g light brown soft sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tbsp cornflour
- 200 g white chocolate chips
- 200 g pistachios (chopped)
Decoration
- 50 g white chocolate (melted)
- 25 g pistachios (chopped)
Instructions
Blondies
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9inch square tin and leave to the side.
- Mix the melted butter with the two sugars
- Add the eggs and vanilla and mix together
- Pour in the flour, cornflour and mix again
- Fold through the chocolate and pistachios and then pour into the lined tin
- Bake in the oven for 25-30 minutes until there is a slight wobble in the middle
- Let the blondies cool and then set them I the fridge for 2-3 hours minimum.
Decoration
- Once cooled, drizzle over the melted white chocolate, and sprinkle on the extra chopped pistachios
- Leave the chocolate to set, and then cut into your portions. (I did 4x4 to get 16 decent sized pieces!) Enjoy!
Notes
- Feel free to mix this up to your taste - maybe try a different type of nut, different chocolate, a mixture of chocolates
- I use this 9" square tin in my blondies
- I use this white chocolate in this recipe
- Original recipe in blog post - recipe updated July 2024
- If you find your blondies aren't baking this is likely due to not enough air in the mixture, or the incorrect tin size or ingredients
- These will lsat 5-7+ days at room temp or in the fridge
- These blondies will freeze for 3+ months