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Pistachio Blondies
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Source: https://recipheon.com/en/recipes/desserts/pistachio-blondies
About this recipe
Pistachio blondies are moist, light-colored bars made with dairy-free white chocolate and crunchy pistachios. The white chocolate adds sweetness and helps create a soft texture, while the pistachios bring a distinct, slightly nutty flavor and contrast in every bite. Plant-based butter and eggs give the bars a dense, brownie-like consistency in a lighter-colored version. Coarsely chop the pistachios so the pieces remain visible after baking.
Ingredients
120 g dairy-free white chocolate
120 g block-style plant-based baking fat, 80% fat
2 eggs
100 g sugar
40 g pistachios
100 g all-purpose flour
Steps
Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the blondie. Break up the milk-free white chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.
Briefly combine the eggs and sugar, then stir in the cooled chocolate mixture.
Add the flour and mix with a spatula just until no dry streaks remain.
Roughly chop the pistachios. Fold about 30 g into the batter, then transfer to the prepared tin and spread evenly. Scatter the remaining 10 g on top, pressing lightly.
Bake the blondie on the middle rack for 24–30 minutes. The edges should be set, and a skewer inserted into a part without additions should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the blondie will dry out.
Cool completely before cutting so the pistachio-studded top does not crumble.
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