These blondies ooze with white chocolate and have an interesting twist of zesty lemon and salty pistachios. You can add fresh raspberries or blueberries if you like.
7 oz salted butter
7 oz white chocolate, chopped (preferably Ivoire 35%from Valrhona)
6 oz sugar
4.4 oz flour
1⁄4 teaspoon salt
3.5 oz pistachios, salted,roughly chopped
1 organic lemon, zest only
- Preheat oven to 350°F.
- Melt the butter in a casserole.
- Melt the white chocolate over a bain-marie.
- In a bowl, whisk together eggs, sugar, flour, and salt until light and fluffy.
- Fold the melted butter and chocolate into the batter.
- Add the pistachios and lemon zest, pour the blondie batter into a 9x9” baking tin, and bake the blondie cake for 30–35 minutes.
Bake the blondies the day before serving to let the cake set and get the right consistency.
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