Mary Berry White Chocolate and Pistachio Blondies

I didn’t plan to love these as much as I did. I made them one Friday afternoon thinking they’d be a sweet something to nibble with tea. But when I pulled the tray out and cut into those golden edges—gooey middles, crisp tops, little pops of green pistachio—I realised they were way more than just a snack.

First time round, I overheated the chocolate and butter (rookie error). It went a bit grainy, and while the flavour was still good, the texture lost that velvety chew. So second time, I melted low and slow, stirred patiently, and oh my word—blondie heaven.

These are rich, sweet, and dangerously moreish. Serve them warm or chilled. They never last long in my kitchen.

A FEW REASONS THIS JUST WORKS

• White chocolate + pistachio is a dreamy combo—creamy, crunchy, sweet, and nutty.
• They’re blondies, not brownies—so no cocoa and all the buttery, vanilla goodness.
• One bowl, no mixer needed. Just melt, mix, and bake.

INGREDIENTS + WHY THEY MATTER

• White chocolate (350g) – Use good quality. It’s the main flavour here.
• Butter (225g) – Richness and softness. Melt it gently with the chocolate.
• Caster sugar (300g) – Gives that perfect blondie crackle on top.
• Eggs (4) – Add structure and give a fudgy texture.
• Vanilla extract (1 tsp) – Rounds out the sweetness.
• Plain flour (225g) – Just enough to hold it all together.
• Pistachios (115g, chopped) – For colour, crunch, and a slightly savoury edge.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want a saltier bite? Sprinkle with flaky salt before baking. It’s so good with the white chocolate.
• No pistachios? Try chopped macadamias or toasted hazelnuts.
• Make it festive: Add dried cranberries for a seasonal twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chocolate seized up	Heated too fast or got water in it	Melt gently over simmering water, stir slow
Blondies too dry	Overbaked or mixed too much	Check at 40 mins and don’t overmix flour
Blondies fell apart	Cut while warm	Let them cool fully before slicing

HOW TO MAKE MARY BERRY’S WHITE CHOCOLATE AND PISTACHIO BLONDIES

1. Preheat oven to 180°C (160°C fan). Grease and line a 30×23cm traybake tin.
2. Melt butter and chocolate together in a bowl over simmering water. Stir gently. Don’t let the water touch the bowl.
3. Remove from heat, stir in sugar, eggs, and vanilla. Mix until smooth.
4. Fold in flour and most pistachios (reserve a handful for topping).
5. Pour into tin and level the top. Sprinkle remaining pistachios on top.
6. Bake for 40–45 mins until golden on top and a skewer comes out with a few sticky crumbs.
7. Cool completely in the tin before slicing into squares.

TIPS FROM MY KITCHEN

• I chop the pistachios quite fine—big chunks can make slicing tricky.
• For cleaner edges, chill the tray in the fridge before cutting.
• These keep beautifully in the fridge, and the flavour deepens after a day.

STORAGE + SERVING

• Fridge: Keep in an airtight container for up to 5 days.
• Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temp.
• Serve: Slightly warm with vanilla ice cream? Game changer.

FREQUENTLY ASKED QUESTIONS

Q: Can I melt the chocolate and butter in the microwave?
A: You can, but it’s riskier. Use 20-second bursts and stir in between. I always prefer the hob.

Q: Do I have to use white chocolate bars?
A: Not necessarily. Chips work too, but bars melt more smoothly.

Q: Can I make these gluten-free?
A: Yes—swap in a 1:1 gluten-free plain flour blend. They hold up nicely.

Q: How do I know when they’re done?
A: The edges will be golden, and the centre should have a little wobble. A skewer should come out with a few sticky crumbs, not wet batter.

Try More Recipes:

• Mary Berry Feathered White Chocolate Cheesecake
• Mary Berry White Chocolate Icing
• Mary Berry Posh White Chocolate Shortbread Biscuits