Pistachio Blondies – Easy Recipe is such a great treat. I found the recipe on Marks & Spencer. I did adjust it slightly, adding a little salt. The original recipe calls for mixed sized eggs, which is a strange concept in baking, so I just used medium eggs(large in North America).
I am not generally a fan of blondies, or brownies. However this recipe works very well indeed. It delivers a very tasty, moist and fudgy treat. Not only that but it is, as you might expect, very easy to make.
It also takes very little effort and only enough patience to wait until the blondies cool before enjoying them.
Ingredients
Flour – Plain or all purpose flour work well in this recipe.
Baking Powder – just a little of this to give a slight rise to the blondies. You can adjust the amount if you wish.
Butter – unsalted butter, though if you only have salted butter you can use that and omit the salt specified in the recipe.
Sugar – light brown sugar which helps to give the blondies the recognisable colour as well as the sweetness required.
Eggs – medium eggs in UK/Europe and large eggs in North America.
Pistachios – raw pistachios are best, but lightly salted are fine too.
White Chocolate – adds a creaminess to the flavour profile.
Vanilla Extract / Vanilla Bean Paste – for additional flavour.
Salt – just a little, to draw out the other flavours.
Process for Pistachio Blondies
This is simply the easiest recipe. Just heat the butter and sugar, together, to melt them. Let them cool to less that 63C/145F before whisking in the eggs and vanilla. Then mix the flour, salt and baking powder together and stir them into the wet ingredients. Once that is done add the pistachios and white chocolate and fold them in.
That is all there is too it. All done in just a few minutes. Pour the mixture into an 8 inch/ 20cm square pan and bake the blondies in a preheated oven at 180C/160C Fan/350F. The baking time is 35 to 45 minutes. Test at 35 minutes to see if a skewer comes out clean, and if the centre is still just a little fudgy. If so the blondies are ready, if not bake a little longer and test again.
Let the blondies cool, you can chill them in the fridge if you wish. The cut into squares for serving.
My Blondies
In next to no time my blondies were in the oven. I let them bake for 40 minutes. By then a skewer was clean and the blondies were still fudgy in the centre. I let them cool completely before cutting into squares. Then I had a taste of an edge piece which was just perfect for me. Soft and moist with a little crust too. The flavour was great, with the pistachios being the star. The sweetness level was just right too, not overly sweet.
M&S suggest serving with ice-cream, which would make a nice dessert, but I like them just as they are.
Another great recipe is Coconut Lemon Tassies.
Pistachio Blondies – Easy Recipe
16
servings7
minutes40
minutesKeep the screen of your device on
Ingredients
200g( 1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
200g(1 3/4 cups + 2 tbsp) unsalted butter
250g(1 /34 cups) light brown sugar
3 medium eggs (large in USA)
100g(3/4 cup) roughly chopped pistachios
100g(3/4 cup) roughly chopped white chocolate
2g(1/2 tsp) baking powder
5ml(1 tsp) vanilla extract or vanilla bean paste
1.5g(1/4 tsp) salt
Directions
- Preheat the oven to 180C/160C Fan/350F.
- Grease and line an 8 inch/23cm square cake pan.
- Place the butter and sugar into a saucepan on a low heat and melt until all dissolved, stirring to combine them.
- Place the mixture into a large bowl and let it cool a little (to lower that 63C/145F).
- Add the vanilla and eggs and whisk them until fully incorporated.
- Mix the baking powder and salt into the flour then sift it over the wet ingredients.
- Stir the mixture until fully combined.
- Add the pistachios and white chocolate and fold them in.
- Pour the mixture into the prepared pan, it should level automatically to cover the base.
- Bake the blondies for 35 to 45 minutes, testing from 35, until the top has formed a crust and a skewer test comes out clean with the centre still a little fudgy.
- Allow the blondies to cool before removing from the pan and serving. You can speed up the process by chilling in the fridge.