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Pistachio Nut Blondies

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"For me, Pistachios and Blondies are the perfect pair."

Serves | Prep Time 10 | Cook Time 20

Why I Love This Recipe

This is a combo that I've had bouncing around in my head for weeks, I had about 80g of Pistachios left over from a Pistachio Crusted Chicken Breast that hubby cooked a while ago, and I don't eat them un salted... so they had to go in something! And for me, the Blondie was the perfect pair.

These blondies are ooey gooey in the middle without being undercooked! (I've tried a few ooey gooey brownie recipes in the past where I may as well have eaten the raw batter.) and the Pistachio nuts scattered through are a welcome crunch of rich, nutty and slightly salty flavour amongst the sweet caramelised Blondie.

Ingredients You'll Need

125g Melted Butter
1 cup Brown Sugar
2 Eggs
1/4 tsp Baking Powder
1/4tsp Salt
1 cup Plain Flour
80g Unsalted Pistachio Nuts (roughly chopped)


Pre-heat your oven to 180 degrees Celsius.

Line the base and grease the sides of a 20cm x 20cm slice tin and set aside.

Sift flour into a large bowl and add brown sugar, salt, baking powder and Pistachio Nuts.
Combine dry ingredients roughly with a knife and make a well in the centre of your dry ingredients.

Drop in your butter and lightly beaten (just with a fork) eggs.

Mix together until well combined.

Pour mixture into your prepared slice tin and level it out roughly with a knife.

Place in the oven for around 20 minutes, keeping a close eye on its progress from the 15 minute mark to ensure they come out just how you like them!

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