Chocolate, cranberry & macadamia brownies
Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares
Pistachio, rose & white chocolate blondies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 16
Skip to ingredients
- 60g pistachios
- 150g white chocolatechopped
- 100g unsalted buttercubed, plus extra for the tin
- 200g light brown soft sugar
- 2 large eggs
- ½-1 tbsp rosewater
- 85g plain flour
- 100g white chocolatechips
- dried rose petalsto decorate (optional)
Nutrition: Per blondie
- kcal230
- fat12g
- saturates7g
- carbs25g
- sugars21g
- fibre1g
- protein4g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. 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.
step 2
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 the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.
step 3
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.
step 4
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.
