Prep: 15 Mins
Cook: 40 Mins
Try a different take on blondies using pistachios, rose and white chocolate. Scatter with dried rose petals for a pretty finish, if you like
- 60g pistachios
- 150g white chocolate, chopped
- 100g unsalted butter, cubed, plus extra for the tin
- 200g light brown soft sugar
- 2 large eggs
- ½-1 tbsp rosewater
- 85g plain flour
- 100g white chocolate
- dried rose petals, to decorate (optional)
- 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.
- 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.
- 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.
- 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.
Let’s Try !