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) Neilson 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) Neilson microfiltered 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.
- Prep
- 10 MIN
- Total
- 25 MIN
Dalgona 2 Ways
- Prep
- 30 MIN
- Total
- 38 MIN + cooling time
Maple Nanaimo Balls
- Prep
- 30 MIN
- Total
- 50 MIN + refrigeration time
