Cook Time: 22-25 minutes
What you need
Blondies
- 125g butter, melted
- 150g light brown sugar
- 50g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp rose water syrup
- ½ tsp fine sea salt
- 180g Odlums Cream Plain Flour
- 170g white chocolate, roughly chopped
- 50g pistachios, ( toasted and salted ) roughly chopped
Garnish
- 50g white chocolate, melted
- 20g pistachios, chopped
- ½ tsp dried edible rose petals
Recipe Steps
- Heat the oven: Preheat to 170°C fan / 180°C conventional. Line a 20cm square baking tin with parchment.
- Make the butter base: Stir the melted butter, brown sugar and caster sugar together until smooth and glossy.
- Add the flour: Fold in the flour and salt gently until just combined. The mixture will look thick and sandy at this stage.
- Add egg and flavourings: Stir in the egg, vanilla and rose water syrup until the batter becomes smooth, thick and glossy.
- Fold in chocolate and pistachios: Add the white chocolate and pistachios, folding just enough to distribute.
- Bake: Spread the batter evenly in the prepared tin.
Bake 22–25 minutes, until the edges are lightly golden and set while the centre remains slightly soft. - Cool completely: Leave to cool fully in the tin before lifting out and slicing.
- Finish: Drizzle with melted white chocolate and scatter with pistachios and dried rose petals.
Note on Texture:
- The centre should look slightly underbaked when removed from the oven. It firms up as it cools, giving that perfect chewy blondie.
- For an even fudgier centre: Gently melt the the sugar and butter together, then add the rest of the iongredients. Ensure it has cooled fully before adding the egg.
