White Chocolate Raspberry + Pistachio Blondie Squares


 Prep Time : 15 Minutes | Cook Time : 45 Minutes | Total Time : 1 hour | Difficulty : Easy

White Chocolate Raspberry + Pistachio Blondie Squares

Sometimes recipes just happen because you’re in the kitchen going “I know I bought this white chocolate to make cheesecake squares but I’m not in the mood for them right now. Although now it’s in my hands I feel strangely compelled to make something with it….” After a little gentle browsing I found the perfect thing to use it for. With the addition of a little raspberry and pistachio razzmatazz, these simple white chocolate squares are transformed into an indulgent treat. I know I’ve called them blondies and they are like the white chocolate version of a cake-y brownie – rich and meltingly tender.

Preheat the oven to 170C (340F). Line a 9 by 9 inch shallow pan with baking paper and set aside. In a medium saucepan gently heat the butter and white chocolate together until just melted. Remove from the heat to cool while you measure the other ingredients. Sift the flour and baking powder together.

When the chocolate mixture has cooled slightly whisk in the sugar. It may separate a little but don’t worry, it will come together as you go. Whisk in the eggs one at a time until the mixture is smooth. Switch to a large spoon or spatula and gently fold in the sifted dry ingredients.

Pour the batter into the prepared pan and smooth the top. Sprinkle over raspberries..

one topping raw1

and chopped white chocolate…

two toppings raw1

and pistachios!

all toppings raw1

Bake for about 35 to 45 minutes turning halfway through. The squares are done when they are nicely browned and firm in the centre. Because of the more subtle flavour of white chocolate, they do need to be cooked a little longer to get rid of any raw flour taste – I found that the batter would be set and a skewer would come out clean about 10 minutes before the flavour was best.

baked1

Leave the squares to cool in the pan before lifting out and cutting into pieces.

cut up1

I recommend cutting small squares – it’s easier to justify all those trips back for ‘just one more’….!

White Chocolate Raspberry + Pistachio Blondie Squares


Prep Time : 15 mins | Cook Time : 45 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 1 x 9 by 9 inch pan

Meltingly soft squares packed with white chocolate and topped with indulgent raspberries and pistachios.

Ingredients:

  • 125 gm | 4.5 oz | 1 stick plus 1 tbsp butter
  • if using unsalted butter add 1/4 tsp salt
  • 180 gm | 6.4 oz chopped white chocolate
  • 125 gm | 4.5 oz | 1/2 metric cup | 1/2 US cup plus 2 tsp caster sugar
  • 2 eggs
  • 225 gm | 8 oz | 1 1/2 metric cups minus 1 tbsp | 1 1/2 US cups all purpose flour
  • 1 tsp baking powder
  • 100 gm | 3.6 oz | 3/4 cup raspberries (fresh or frozen)
  • 50 gm | 1.8 oz | 1/3 cup shelled pistachios
  • 70 gm | 2.5 oz chopped white chocolate

Directions:

Preheat the oven to 170C (340F). Line a 9 by 9 inch shallow pan with baking paper and set aside. In a medium saucepan gently heat the butter and white chocolate together until just melted. Remove from the heat to cool while you measure the other ingredients. Sift the flour and baking powder together.

When the chocolate mixture has cooled slightly whisk in the sugar. It may separate a little but don’t worry, it will come together as you go. Whisk in the eggs one at a time until the mixture is smooth. Switch to a large spoon or spatula and gently fold in the sifted dry ingredients.

Pour the batter into the prepared pan and smooth the top. Sprinkle over the raspberries, pistachios and the chopped chocolate.

Bake for about 35 to 45 minutes turning halfway through. The squares are done when they are nicely browned and firm in the centre. Because of the more subtle flavour of white chocolate, they do need to be cooked a little longer to get rid of any raw flour taste – I found that the batter would be set and a skewer would come out clean about 10 minutes before the flavour was best.

Leave the squares to cool in the pan before lifting out and cutting into pieces.

Adapted from Australian Women’s Weekly.

© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

3 thoughts on “White Chocolate Raspberry + Pistachio Blondie Squares

    • I love pistachios – I buy them in quite a large bag for baking so there are often some around the pantry that make their way into my porridge in the morning…

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