I seem to be incapable of not thinking of recipes that use pistachio, or specifically crema di pistachio spread. I am well and truely obsessed, and I can’t see that changing any time soon.
While the combination of pistachio and white chocolate is very good, you could also adapt this recipe to use a chocolate hazelnut spread (or similar) if thats more your thing (and it is certainly easier to buy than crema di pistachio) and swap out the chopped pistachios for chopped hazelnuts and the white chocolate could be substituted for milk or dark chocolate as well.
You can essentially make this blondie recipe your own - as long as you keep the quantities of everything the same it will work a treat.
I personally steer clear of actual chocolate in my blondie recipes as I can’t eat milk or dark chocolate, and therefore, do not want any in my blondie. For me it’s not a blondie if it has any milk or dark chocolate in it, as to me it becomes as inedible as an actual brownie. However feel free to make any adaptations that suit you, I know I’m most probably in the minority when it comes to not eating proper chocolate (i.e. all chocolate that is not white chocolate).
And a final note on the recipe, I use panela sugar in my blondie as I much prefer the flavour and texture it gives. It creates a nice slightly caramel flavour without being sickly sweet which I think works really well. You can substitute with light or dark brown sugar if you don’t have any panela - though I do highly recommend you try it!
Pistachio Blondie
Ingredients:
135g unsalted butter, melted
250g panela sugar
3 eggs
2 tsp vanilla extract
270g plain Flour
1/2 tsp baking powder
1/2 tsp salt
150g white chocolate, chopped
50g + 2 tbsp pistachios, chopped
1/4 cup crema di pistacchio or pistachio butter, optional
Method:
Preheat oven to 160 degrees Celsius and line a 23cm square cake or brownie tin with baking paper.
In a large bowl, combine the melted butter, panela sugar, eggs and vanilla extract with a whisk.
Add the plain flour, baking powder and salt and mix again with a whisk until combined.
Add in the chopped white chocolate and 50g pistachios and briefly mix together with a spatula or wooden spoon.
Pour the blondie mixture into your prepared tin, and smooth the top with the spatula or wooden spoon you were just using.
If using, dollop teaspoonfuls of the pistachio spread over the surface of the blondie, then using a knife, swirl the spread into the blondie.
Sprinkle with the 2 tbsp of chopped pistachios.
Bake for 20-25 minutes, or until golden and a skewer comes out clean.
Allow the blondie to cool in its tin, then remove and cut into 9 very generous slices or about 12 slightly less generous slices - or you can cut it however suits you.
Store in an airtight container.
Serves about 12.
