After whipping up a batch of chocolate biscoff brownies recently, I was pleasantly surprised how something so yummy could be so simple to bake.
Whenever I am out and about on my cake ventures around Yorkshire, I’m often stuck between the choice of cake or brownie when ordering a coffee. It’s a hard life, I know. The final decision often comes down to what’s shouting “pick me, pick me” at the cake counter.
What I have noticed though, is the lack of blondies competing on those same cake counters. That’s why I have come up with my very own white chocolate blondie recipe to give them the attention they deserve.
What is a blondie?
For those of you who don’t know, a blondie is a type of brownie, made with white chocolate (instead of dark/milk chocolate). A blondie often has a slightly sweeter taste but just like brownies, they are so simple to bake and you can throw almost anything in there to suit your taste. Chocolate chips, nuts, marshmallows, dried fruit… GO WILD.
I chose a white chocolate and pistachio blondie combination just because I love those two flavours together and think they work really well. They also look very pretty when you slice up your blondies and you get a cheeky green pistachio peeking out from the crumbs.
This recipe makes around 16 squares of squishy blondie goodness… so that’s 15 for you and one for everyone else to fight over.
- 100g White Chocolate
- 100g Unsalted Butter (I use Stork)
- 200g Soft Light Brown Sugar
- 2 Large Eggs
- 110g Plain White Flour
- 100g White Chocolate Chips
- 70g de-shelled Pistachios
1. Preheat oven to Gas Mark 4. Grease and line a brownie tin with baking paper. Recipes give all sorts of measurements for the right brownie tin dimensions but I just went for one that “looked right” and it has served me well so far.
2. Melt the 100g of white chocolate and butter on the lowest heat in a pan, gently mixing all the time until all the mixture is melted and combined. Set aside to cool slightly whilst preparing the other ingredients.
3. Separately, beat the eggs and sugar together and slowly add the melted chocolate/butter to the mix, again mixing until combined.
4. Next it’s time to add the flour. Sift in the flour in two stages, stirring gently all the time. Finally, stir in the chopped pistachios and white chocolate chips, then pour the mixture into your tin, making sure your mixture is evenly spread throughout.
5. Bake in the oven for 35-40 minutes. I always bake for the full 40 minutes on the top shelf of my gas oven. However, yours might be a little different. Stick a knife in the middle of the tin after 35 mins, if the knife comes out clean without any remaining mixture on it they are done, if there is still quite a lot of mixture left on the knife, I would recommend leaving in the oven for the extra 5 minutes.
6. Allow to cool in the tin completely then slice into 16 squares. All that’s left to do is enjoy your little squishy squares of happiness.