This easy White Chocolate and Pistachio Blondies recipe by mary berry is perfect for a quick dessert or snack. With creamy white chocolate and crunchy pistachios, it’s simple to make using common ingredients. Whether for a special occasion or a treat for yourself, these blondies are a deliciously indulgent choice!
This White Chocolate and Pistachio Blondies Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 350g white chocolate, broken into pieces
- 225g butter, cubed (plus extra for greasing)
- 300g caster sugar
- 4 eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 115g pistachios, finely chopped
How To Make White Chocolate and Pistachio Blondies
- Preheat and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 30 × 23cm (12 × 9in) traybake tin and line it with non-stick baking paper.
- Melt chocolate and butter: Place the white chocolate and butter in a heatproof bowl. Set the bowl over a pan of simmering water, making sure the water doesn’t touch the bowl. Stir gently until melted. Be careful not to overheat.
- Combine wet ingredients: Remove the bowl from the heat. Stir in the caster sugar, beaten eggs, and vanilla extract. Mix until smooth.
- Add dry ingredients: Fold in the plain flour and most of the chopped pistachios, leaving a handful for the topping. Mix until just combined.
- Bake: Pour the batter into the prepared tin and level the top. Sprinkle the remaining pistachios over the surface. Bake for 40–45 minutes until the blondies are well-risen and lightly golden.
- Cool and slice: Allow the blondies to cool completely in the tin before cutting them into 24 squares.
Recipe Tips
- Don’t Overheat the Chocolate and Butter: Melt the chocolate and butter gently over simmering water. If you heat it too much, it can seize up, making your blondies less smooth and creamy.
- Let the Blondies Cool Completely: Be patient and allow the blondies to cool in the tin before slicing them. Cutting them too soon could cause them to fall apart and lose their shape.
- Use Fresh Pistachios: For the best flavour, use fresh, good-quality pistachios. This will make your blondies taste much better and more vibrant.
- Don’t Overmix the Batter: When folding in the flour and pistachios, mix just until combined. Overmixing can lead to dense blondies rather than the soft, light texture you want.
- Check for Doneness: Every oven is different. Start checking the blondies at 40 minutes by inserting a toothpick into the centre. If it comes out clean or with a few crumbs, they’re done.
How To Store Leftovers
- Refrigerate: Store leftovers white chocolate and pistachio blondies in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap leftovers blondies tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (of 16 slices)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 100mg
- Potassium: 120mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry White Chocolate and Pistachio Blondies
Description
This easy White Chocolate and Pistachio Blondies recipe by mary berry is perfect for a quick dessert or snack. With creamy white chocolate and crunchy pistachios, it’s simple to make using common ingredients. Whether for a special occasion or a treat for yourself, these blondies are a deliciously indulgent choice!
Ingredients
Instructions
- Preheat and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 30 × 23cm (12 × 9in) traybake tin and line it with non-stick baking paper.
- Melt chocolate and butter: Place the white chocolate and butter in a heatproof bowl. Set the bowl over a pan of simmering water, making sure the water doesn’t touch the bowl. Stir gently until melted. Be careful not to overheat.
- Combine wet ingredients: Remove the bowl from the heat. Stir in the caster sugar, beaten eggs, and vanilla extract. Mix until smooth.
- Add dry ingredients: Fold in the plain flour and most of the chopped pistachios, leaving a handful for the topping. Mix until just combined.
- Bake: Pour the batter into the prepared tin and level the top. Sprinkle the remaining pistachios over the surface. Bake for 40–45 minutes until the blondies are well-risen and lightly golden.
- Cool and slice: Allow the blondies to cool completely in the tin before cutting them into 24 squares.
Notes
- Don’t Overheat the Chocolate and Butter: Melt the chocolate and butter gently over simmering water. If you heat it too much, it can seize up, making your blondies less smooth and creamy.
- Let the Blondies Cool Completely: Be patient and allow the blondies to cool in the tin before slicing them. Cutting them too soon could cause them to fall apart and lose their shape.
- Use Fresh Pistachios: For the best flavour, use fresh, good-quality pistachios. This will make your blondies taste much better and more vibrant.
- Don’t Overmix the Batter: When folding in the flour and pistachios, mix just until combined. Overmixing can lead to dense blondies rather than the soft, light texture you want.
- Check for Doneness: Every oven is different. Start checking the blondies at 40 minutes by inserting a toothpick into the centre. If it comes out clean or with a few crumbs, they’re done.
Mary Berry White Chocolate and Pistachio Blondies