Mary Berry, the renowned British baking icon, is celebrated for her ability to combine traditional techniques with exciting, contemporary flavors. One of her standout creations is the White Chocolate and Pistachio Blondies, a delightful twist on the classic brownie. But unlike brownies, blondies have a golden, buttery texture, lacking the deep cocoa flavor of their chocolatey counterparts. Instead, they showcase the creaminess of white chocolate and the crunchy, slightly savory notes of pistachios.
In this recipe, the white chocolate provides a sweet, rich base that perfectly complements the saltiness and subtle earthiness of the pistachios. The result is a decadent dessert that’s soft, chewy, and full of texture, with a little crunch from the nuts, a gentle sweetness from the chocolate, and a luxurious finish. They’re perfect for a teatime treat or as a satisfying dessert for any occasion.
The beauty of these blondies lies not just in their flavor but in their versatility. While white chocolate and pistachios are the key ingredients, you can easily adapt the recipe by swapping in other types of chocolate or nuts to suit your personal preferences. The rich, golden hue of the blondies, combined with the green of the pistachios, also makes them visually appealing, adding a touch of elegance to any dessert spread.
Mary Berry’s White Chocolate And Pistachio Blondies Recipe
Ingredients Needed
Mary Berry’s White Chocolate and Pistachio Blondies are easy to make with a few simple ingredients, most of which you probably already have in your pantry or fridge. Here’s a breakdown of what you’ll need:
- White Chocolate (200g): The key to these blondies’ rich, creamy texture. It provides the sweetness and base flavor. Choose a good quality white chocolate with a high cocoa butter content for the best results.
- Pistachios (100g): These provide the distinctive crunch and slightly salty taste that perfectly balances the sweetness of the white chocolate. Make sure they’re shelled and preferably unsalted for a more controlled flavor.
- Butter (175g): Unsalted butter is a must. It helps create that soft, fudgy texture that makes blondies so irresistible.
- Caster Sugar (200g): Fine sugar that blends easily into the batter, ensuring smooth, evenly sweet blondies.
- Eggs (2 large): Eggs bind the ingredients together and help with structure. The fat in the yolks also contributes to the moist, tender crumb.
- Plain Flour (200g): The flour forms the structure of the blondies. Don’t use self-raising flour, as the recipe doesn’t call for leavening agents.
- Baking Powder (1 tsp): A small amount to ensure the blondies rise just a little, creating a perfect chewy texture.
- Vanilla Extract (1 tsp): This adds a subtle background flavor that enhances the overall taste.
- Salt (a pinch): A touch of salt enhances the sweetness and balances out the richness of the white chocolate.
With these simple ingredients, you’re on your way to creating a batch of deliciously rich, nutty blondies.
Equipment Needed
Mary Berry’s White Chocolate and Pistachio Blondies can be made using standard kitchen equipment. Here’s a list of what you’ll need:
- Baking Tin (20cm x 20cm square or similar): The size of the baking tin is crucial for achieving the right texture. A 20cm (8-inch) square tin works perfectly, allowing the blondies to bake evenly and achieve a gooey center.
- Mixing Bowls: A couple of medium-sized mixing bowls will be needed – one for dry ingredients and one for wet ingredients.
- Electric Mixer or Whisk: An electric hand whisk or stand mixer makes quick work of creaming the butter and sugar together, but you can also do this by hand with a standard whisk.
- Spatula or Wooden Spoon: For gently folding the dry ingredients into the wet mix.
- Sharp Knife: To chop the white chocolate and pistachios into smaller pieces for better distribution in the batter.
- Parchment Paper: Lining your baking tin with parchment paper ensures that your blondies come out easily and doesn’t stick to the tin.
- Cooling Rack: Once the blondies are out of the oven, place them on a cooling rack to cool before slicing.
These items are all basic kitchen tools, making the recipe accessible for both beginner and seasoned bakers alike.
Instructions To Make Mary Berry’s White Chocolate And Pistachio Blondies
Making Mary Berry’s White Chocolate and Pistachio Blondies is a straightforward process that doesn’t take too long. Here’s how to do it:
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Preheat The Oven
- Preheat your oven to 180°C (160°C fan) or 350°F (gas mark 4). Line your 20cm square baking tin with parchment paper, ensuring you leave a slight overhang to make removal easier later.
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Prepare The Ingredients
- Chop the white chocolate and pistachios into small, even pieces. Set aside.
- In a small bowl, sift together the plain flour and baking powder to ensure an even distribution of the leavening agents.
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Cream The Butter And Sugar
- In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer (or by hand) until the mixture is pale and fluffy. This step is essential for creating a light, airy texture.
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Add The Eggs And Vanilla
- Crack the eggs into the bowl, one at a time, beating well after each addition. Stir in the vanilla extract for added depth of flavor.
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Combine Dry And Wet Ingredients
- Gradually fold the sifted flour and baking powder mixture into the wet ingredients using a spatula or wooden spoon. Stir gently to combine until no flour streaks remain.
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Add The White Chocolate And Pistachios
- Fold in the chopped white chocolate and pistachios until they’re evenly distributed throughout the batter.
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Bake The Blondies
- Pour the mixture into the prepared tin, smoothing the top with a spatula. Place in the oven and bake for about 25-30 minutes, or until the top is golden and a skewer inserted into the center comes out with just a few moist crumbs attached. The blondies should be soft but set around the edges.
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Cool And Slice
- Allow the blondies to cool in the tin for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, cut into squares or bars to serve.
Tips And Tricks
To elevate your baking experience and make your White Chocolate and Pistachio Blondies even more spectacular, consider these helpful tips:
- Chill the Dough: If you want your blondies to have a more structured, slightly less gooey center, chill the dough in the fridge for about 30 minutes before baking. This will help them hold their shape better while still maintaining a chewy texture.
- Use Good Quality White Chocolate: Since white chocolate is one of the main flavors in this recipe, opting for a high-quality chocolate will make a noticeable difference in the overall taste and texture.
- Experiment with Other Nuts: While pistachios are the star of the show, you could easily swap them for other nuts like macadamias, almonds, or even hazelnuts to give the blondies a unique twist.
- Add a Touch of Sea Salt: A small sprinkle of sea salt on top of the blondies before baking can create a lovely contrast with the sweetness of the chocolate and enhance the overall flavor.
- Don’t Overbake: For the best texture, it’s crucial not to overbake the blondies. A slightly underdone center gives them that perfect, fudgy consistency that makes them so irresistible.
Mary Berry’s White Chocolate and Pistachio Blondies are a delightful, modern take on the traditional blondie, balancing rich white chocolate and crunchy, slightly salty pistachios. This recipe is simple enough for beginners but provides a refined, elegant result that’s perfect for any occasion, from an afternoon tea to a special dessert for guests.
With a few basic ingredients and minimal equipment, you can create a batch of delicious, fudgy blondies that are sure to impress. Whether you follow the recipe exactly or add your own twist with different nuts or flavors, these blondies are sure to become a favorite in your baking repertoire. Plus, they make the perfect treat to enjoy with a cup of tea or coffee, making them an ideal choice for any dessert table.
Easy Recipe Variations For Mary Berry’s White Chocolate And Pistachio Blondies
Mary Berry’s classic White Chocolate and Pistachio Blondies are already a treat, but they also provide plenty of opportunities to get creative in the kitchen. If you’re in the mood for some variations, there are several easy ways to personalize this delightful dessert, whether you’re looking to change up the flavors, add textures, or accommodate dietary preferences.
1. Swap The White Chocolate
For those who aren’t fans of white chocolate, or simply want to try a different flavor, you can swap it for other types of chocolate. Milk chocolate brings a creamier, sweeter flavor to the blondies, while dark chocolate adds a slightly bitter, rich contrast that balances the sweetness of the pistachios. If you want to go all out, hazelnut chocolate can add a wonderful, nutty flavor that complements the pistachios beautifully.
2. Add Dried Fruit
You can turn these blondies into a more fruit-forward dessert by incorporating dried fruits. Dried cranberries, apricots, or cherries provide a pop of tartness that complements the rich sweetness of the white chocolate. Dried fruits also add an interesting chewiness that contrasts well with the crunchy pistachios.
3. Try Different Nuts
While pistachios are the star in Mary Berry’s original recipe, they’re not the only nut that works here. Macadamia nuts bring a buttery richness to the blondies, while almonds or cashews introduce a more neutral, slightly sweet flavor that won’t overpower the other ingredients. For a more exotic twist, you could try adding hazelnuts, which pair well with chocolate in all forms.
4. Infuse With Flavors
To add a touch of sophistication or simply customize the flavor profile, you could infuse the blondie batter with a dash of vanilla extract, orange zest, or lemon zest. A teaspoon of ground cinnamon or cardamom can also add an intriguing warm spice. These extra flavors will bring a new dimension to the blondies, giving them a unique twist that’s perfect for a special occasion.
5. Make It Gluten-Free
For a gluten-free variation, simply replace the all-purpose flour with gluten-free flour (such as rice flour or a dedicated gluten-free flour blend). It’s an easy substitution that won’t affect the texture too much and will still result in a wonderfully fudgy and chewy blondie. Be sure to check that your white chocolate and pistachios are gluten-free, too.
6. Add A Salty Kick
For those who love the combination of salty and sweet, try adding a sprinkle of sea salt or flaky salt on top of the blondies before baking them. This helps to balance the sweetness and creates a delightful contrast, much like salted caramel does in desserts.
7. Coconut Twist
Coconut and pistachio share a natural affinity, so adding shredded unsweetened coconut into the batter can give the blondies an additional layer of texture and flavor. You could even drizzle some coconut cream over the finished blondies for extra decadence.
Storing Leftovers
If you find yourself with any leftover Mary Berry’s White Chocolate and Pistachio Blondies (though that might be a rare occurrence!), don’t worry-these delicious bars store beautifully for several days.
1. Room Temperature Storage
You can easily store your blondies at room temperature in an airtight container. To prevent them from sticking together, place a layer of parchment paper between each piece. Stored this way, they should stay fresh and tasty for up to 3-4 days. The pistachios remain crunchy, and the white chocolate stays soft and creamy-perfect for a quick treat whenever you want it!
2. Refrigeration
If you want to extend their shelf life, or if you prefer your blondies chilled, you can store them in the refrigerator. They will last up to a week in an airtight container. Refrigerating them enhances the fudgy texture, but make sure to bring them to room temperature before serving so the flavors fully shine through.
3. Freezing For Long-Term Storage
For longer storage, you can freeze your blondies. Wrap each piece individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, simply remove them from the freezer and let them thaw at room temperature for a few hours. You could even warm them in the oven for a few minutes to get that just-baked feel.
What To Eat With Mary Berry’s White Chocolate And Pistachio Blondies?
Mary Berry’s blondies are rich, sweet, and decadent, so pairing them with the right accompaniments can elevate the entire dessert experience.
1. A Scoop Of Ice Cream
A classic combination is to serve blondies with a scoop of vanilla ice cream, which is a simple yet perfect complement. The coolness of the ice cream contrasts beautifully with the warm, dense texture of the blondie. For an extra touch of indulgence, you could also go for pistachio ice cream to tie in the nutty flavor, or salted caramel ice cream for a sweet and salty experience.
2. Fresh Berries
Fresh fruit helps to balance the richness of the blondies, and something like raspberries, strawberries, or blueberries works wonderfully. The slight tartness of the berries contrasts with the sweetness of the blondies, providing a fresh element to each bite. You could even drizzle a bit of fruit syrup or a squeeze of lemon juice over the berries for added zing.
3. A Cup Of Coffee Or Tea
Mary Berry’s White Chocolate and Pistachio Blondies are the perfect treat for an afternoon tea or coffee break. A strong cup of coffee, such as an espresso or a cappuccino, can cut through the sweetness and enhance the nutty flavor of the pistachios. Alternatively, a smooth, fragrant Earl Grey tea pairs beautifully with the rich, creamy texture of the blondies, providing a comforting balance.
4. Yogurt Or Whipped Cream
If you’re looking for something a little lighter, a dollop of whipped cream or a spoonful of Greek yogurt can complement the richness of the blondies. The tanginess of the yogurt contrasts nicely with the sweetness, while the creamy texture of the whipped cream adds an elegant touch.
5. A Drizzle Of Chocolate Sauce
For those who are true chocolate lovers, a drizzle of dark chocolate sauce or caramel sauce over the blondies adds another layer of flavor and decadence. You could even sprinkle a bit of crushed pistachios on top for a little crunch and added visual appeal.
Conclusion
Mary Berry’s White Chocolate and Pistachio Blondies are a delightful treat that combine the richness of white chocolate with the nutty crunch of pistachios, creating a decadent dessert that’s perfect for any occasion. The variations you can make-whether it’s swapping the white chocolate for milk or dark chocolate, adding dried fruits or different nuts, or even infusing new flavors-make it an incredibly versatile recipe that can be customized to suit any palate.
With proper storage, you can keep these blondies fresh for several days, and they pair wonderfully with a variety of accompaniments like ice cream, fresh berries, or a nice hot cup of tea. Whether you serve them on their own or as part of a larger dessert spread, they are sure to be a crowd-pleaser.
FAQs
What Ingredients Are Needed To Make Mary Berry’s White Chocolate And Pistachio Blondies?
To make Mary Berry’s white chocolate and pistachio blondies, you will need the following ingredients: unsalted butter, light brown sugar, white chocolate, pistachios, plain flour, baking powder, eggs, and vanilla extract. You will also need a pinch of salt to balance the sweetness and enhance the flavors of the blondies.
Can I Substitute Pistachios With Another Nut In Mary Berry’s White Chocolate And Pistachio Blondies Recipe?
Yes, you can substitute pistachios with another nut if you prefer. Suitable alternatives include cashews, almonds, or macadamia nuts. Just be sure to chop the nuts into smaller pieces so they distribute evenly throughout the blondies. If you’re allergic to nuts, you can omit them altogether or use seeds like sunflower or pumpkin seeds for a similar crunch.
How Long Should Mary Berry’s White Chocolate And Pistachio Blondies Be Baked For?
Mary Berry’s white chocolate and pistachio blondies should be baked at 180°C (160°C fan) or 350°F for about 20-25 minutes. The blondies are done when they are golden brown on top, and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Make sure to allow them to cool in the tin before slicing for the best texture.
