White Chocolate and Pistachio Blondies
Easy, succulent and tasty white chocolate and pistachio blondies - delicious dish perfect for chocolate and nut lovers!
- 50 g coconut flour
- 2 tablespoons of milk
- 200 g of golden powdered sugar
- 2 large eggs - lightly beaten
- 60g chopped pistachios
- 150 g of ground almonds / almond flour - no almond flour
- 150g good quality white chocolate - usually gluten free, but check to be sure
- 125 g unsalted butter - softened
- ½ teaspoon of gluten-free baking powder
- 1 teaspoon of vanilla extract
- 50 g white chocolate
- 2 tablespoons of chopped pistachios
First, preheat the oven to 160c / 320f and line a 20cm x 20cm mold with baking paper.
Then, melt a third of the white chocolate. You can do this in the microwave in 30-second bursts (stirring each time) or in a bowl over simmering water. Set aside.
Cut the rest of the white chocolate into small pieces and set aside.
Place the butter and sugar in a large bowl and beat together with a wooden spoon until pale and creamy. Add the almonds, baking powder, coconut flour, eggs, vanilla and milk. Stir until combined.
Stir in the pistachios, melted chocolate and chopped chocolate, then pour the mixture into the prepared pan (it should be a thick mixture). Push the mixture into the corners and smooth it out with the back of a spoon.
Place in the oven and bake for 40 to 50 minutes - until an inserted skewer comes out clean. NOTE: The top darkens fairly quickly, so it's a good idea to cover it with foil after about 15 minutes in the oven.
Once cooked, remove from the oven and let cool completely in the pan.
Take out of the mold and remove the parchment paper. Melt white chocolate for garnish and drizzle on top, then sprinkle with chopped pistachios.
Allow the chocolate to firm up a bit, then cut the blondies into 16 pieces and serve. Happy Cooking Time.