Blondies with Pistachio and Cardamom

Serves	16 to 25
Prep time	15 minutes
Cook time	35 minutes
Total time	50 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving
Region	American
By author	Vanesther Rees

Gorgeously gooey & squishy, just how good brownies or blondies should be. Makes 25 small or 16 large (I recommend cutting them small as they’re rather intense)

Ingredients

125g butter
250g good quality white chocolate
4 free range eggs
1 tsp salt
350g caster sugar
300g plain flour
200g pistachio kernels, roughly chopped
8 cardamom pods, seeds removed and crushed

Note

Gorgeously gooey & squishy, just how good brownies or blondies should be. Makes 25 small or 16 large (I recommend cutting them small as they’re rather intense)

Directions

Step 1	Preheat the oven to 170°C / gas mark 3.
Step 2	Chop the butter and chocolate and place in a bowl. Microwave gently until just melted. Leave to cool slightly.
Step 3	Break the eggs into a large bowl and add the salt and sugar. Beat well until pale, thick and frothy. Beat in the chocolate and butter, and then carefully fold in the flour, pistachio and cardamom seeds.
Step 4	Butter a 25cm brownie tin and line with baking parchment. Pour in the blondie mixture and bake for 30 to 35 minutes until golden and just set on top but with a bit of a wobble.
Step 5	Leave to cool for 15 minutes before carefully cutting into small squares. And devour.