Wednesday, November 25, 2020



Soft, sweet and very tastier, these blondies with white chocolate and pistachio are sure to please. In addition, they are also gluten free!




  • 3 Large Eggs
  • 175g Plain Flour
  • 250g caster sugar
  • 125g Chopped Pistachios
  • 250 Unsalted Butter, softened
  • 250g White Chocolate Chips


  • 50g Chopped Pistachios
  • 100g White Chocolate, melted


  1. Preheat your oven to 180C/160C Fan, and grease & line a 9x9inch Square Tin leave to the side.
  2. Melt the Butter carefully in the microwave, stir till smooth.
  3. Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
  4. Whilst whisking, beat in the melted butter a little at a time, making sure each bit of butter is fully mixed in before adding a bit more.
  5. Sift in the Plain Flour, and fold the mixture together. Add in the Chocolate Chips and Pistachios, and fold again.
  6. Pour the mixture into the tin, and bake in the oven for 30-35 minutes or till baked through. I checked mine with a skewer and it came out clean when baked! Leave the Blondies to cool in the tin completely.
  7. Drizzle over the melted chocolate, and sprinkle on the extra chopped pistachios – leave the chocolate to set and then cut into your portions. I did 4×4 to get 16 decent sized pieces. Enjoy your cake!