I wait for the school holidays so we can have treats with nuts. My kids love nuts, but baking for school means we can’t pop them into everything. So these white chocolate and pistachio blondies are a special school holiday treat.
They aren’t healthy, they are jampacked with sugar, but a piece a day isn’t going to kill anyone. Although, I may have been sneaking extra slices from the container. So long as the kids don’t notice, right?
Anyway, back to the recipe. I have been making blondies for quite a while, mainly because I like the fudginess. They are just like brownies but without the cacao and that means you can get the flavours of the additions to be the main flavour profile. I love the flavour of pistachios. Cleaning up my pantry the other day I discovered three bags of them.
I think I had been planning on making pistachio gelato at some stage over the summer- and I obviously didn’t get around to it. So, they had to be used soon, because…expiry dates and really…do I need a container full of pistachios in my tiny pantry?
So confession time: the little guy, doesn’t like this blondie because of the nuts. He will happily eat the pistachios separately but doesn’t want them in his slice. And you know what, I kind of understand that- it’s a mixed texture and he just isn’t a fan of them.
There are no veggies smuggled in this, no hidden bits of healthy seeds nothing. Just pure yum. If you’re looking for a healthier snack, you could try our zucchini packed chocolate brownies, or even these no bake cranberry and white chocolate muesli bars.
I made these blondies in a silicone square 8″ pan, because I love easy removal and because it is what I have. I waited until it was cool to chop into squares because chopping too soon, although tempting can result in a crumbling blondie.
Also, you are cooking until fudgey, we don’t want it to turn into a large crumbly and dry cookie, so keep an eye on it and test for doneness, erring on the side of underdone rather than over!