Lemon, Pistachio, and White Chocolate Blondies
-
- Prep
- 15 MIN
-
- Total
- 25 MIN
-
- Serving
- 15
Ingredients
- 160 ml (2/3 cup) white chocolate chips
- 80 ml (1/3 cup) Scotsburn unsalted butter
- 250 ml (1 cup) light brown sugar
- 2 eggs
- 15 ml (1 tbsp.) lemon juice
- Zest from half a lemon
- 5 ml (1 tsp.) vanilla extract
- 375 ml (1 ½ cups) flour
- 250 ml (1 cup) Scotsburn milk
- 80 ml (1/3 cup) white chocolate chips
- 250 ml (1 cup) pistachios, shelled and crushed
Melted chocolate topping
- 80 ml (1/3 cup) white chocolate chips
- 10 ml (2 tsp.) vegetable oil
Directions
- Preheat oven to 160 °C (325 °F).
- In a double boiler set over medium-low heat, melt 160 ml chocolate chips with 80 ml butter.
- Using a mixer, beat the sugar and eggs until creamy and smooth. Fold in the melted chocolate chip mixture.
- Add the lemon zest, vanilla extract and stir. Alternately add the flour and milk, stirring between each addition.
- Once the mixture is smooth, add the white chocolate chips and pistachios. Pour the mixture into a rimmed 9 in. x 13 in. dish, greased and lined with parchment paper. Bake in the oven for 25 minutes.
- If desired, melt the chocolate chips and vegetable oil in a double boiler. Once the blondies have cooled, drizzle with the melted chocolate topping.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
- Prep
- 10 MIN
- Total
- 25 MIN
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- Total
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- Prep
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- Total
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