Pistachio Blondies with Raspberry Swirl Hearts
User Reviews
5
Pistachio Blondies with Raspberry Swirl Hearts
Description
This recipe starts by creating a smooth raspberry puree from fresh or thawed raspberries, sweetened and strained to remove seeds, leaving a glossy puree for swirling. The blondie batter is made by mixing melted butter with granulated and light brown sugars, then incorporating beaten eggs and vanilla extract. Flour, baking powder, and salt are sifted together and gently folded into the wet ingredients along with chopped pistachios and white chocolate chunks.
The batter is spread evenly into a prepared square pan, and teaspoons of the raspberry puree are dotted on top. Using a knife, the puree is swirled through the batter to create heart- or swirl-shaped patterns. The blondies bake at 200°C (400°F) until edges are set and the center is slightly jiggly but beginning to firm, resulting in a dense, moist texture with crunchy pistachios and sweet white chocolate.
This dessert pairs the richness of buttery blondies with fresh raspberry tartness and nutty pistachios, offering a visually appealing and flavorful treat. The raspberry swirl adds a fruity brightness that cuts through the sweetness.
Notes mention that nutritional information is approximate and will vary based on ingredients and methods used.
Ingredients
- 100 g raspberry ¾ cup fresh or frozen and thawed
- 2 teaspoon granulated sugar
- 225 g all-purpose flour plain; 1 ¾ cups
- 1 teaspoon baking powder
- salt large pinch, sea salt
- 175 g unsalted butter ¾ cup; melted and cooled
- 75 g granulated sugar ⅓ cup
- 75 g light brown sugar ⅓ cup
- 2 egg lightly beaten, large, free-range
- 1 teaspoon vanilla extract
- 200 g white chocolate 7 oz; roughly chopped
- 50 g unsalted pistachio ½ cup shelled; roughly chopped; plus extra to decorate
Instructions
- Preheat the oven to 200C/400F. Grease and line a 20cm/8 inch square baking tin.
For the easy raspberry puree
- Whiz the raspberries in a food processor or with a hand-held stick blender until smooth, then press through a fine mesh sieve over a bowl. Add the sugar to the bowl of thick raspberry juice and stir to combine. Set aside.
For the Pistachio Blondies
- In a large bowl, sift together the flour, baking powder and salt.
- Stir the sugars into the slightly cooled butter then add the beaten eggs and vanilla and mix well. Add the butter mixture, pistachios and chopped white chocolate to the flour mixture and gently combine.
- Pour the batter into the tin and spread to the edges evenly. Add teaspoons of the raspberry puree to the top of the batter (you won’t need it all. Save the remainder to serve) and use a knife to cut through the raspberry to create swirls or hearts. Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly but beginning to set.
- Allow the blondies to cool completely in the pan, then cut into squares to serve.
- They’re lovely topped with a scoop of ice cream, raspberry puree and chopped pistachios.
Notes
- Nutritional info is approximate and may vary by brands and methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 132mg | 6% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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