Pistachio Blondies

Ingredients

• 60g pistachios
• 150g white chocolate, chopped
• 100g unsalted butter, cubed
• 200g light soft brown sugar
• 2 large eggs
• 85g plain flour
• 100g white chocolate chips (or buttons)

Method

1. Preheat the oven to 180°C/fan 160°C. Lightly grease a 20cm square baking tin and then line it with baking paper.

2. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don’t burn. Set aside.

3. Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in ¼ tsp salt. Sieve in the flour and gently fold together.

4. Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.

5. Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.