These pistachio blondies with white chocolate are decadent, chewy and delicious. They have crunch from chopped pistachios, sweetness from white chocolate and the sharp raspberry puree is swirled into hearts. Perfect alone or topped with vanilla ice cream!
Stop what you’re doing and look up. Just for a moment. Go on. See that swirling around you? It feels a bit warm and fuzzy, a bit schmaltzy and decadent? That would be love. People, it’s nearly Valentine’s Day, so love is in the air.
Somehow never noticing the racks of red cards at the supermarket or the sudden proliferation of crimson roses in every garage forecourt, my husband forgets Valentine’s Day every year. Every year. I’ve learned to not-so-subtly remind him a few days before V-Day.
Anyone else need a little reminder? IT’S 14TH FEB!! It’s not like Easter or Mother’s Day where the date changes every year (sometime in March? April?). It’s on the same date every year. Sigh.
White Chocolate Pistachio Blondies with Raspberry Swirl Hearts
Sometimes men don’t always appreciate subtle, but I baked these pistachio blondies and added raspberry swirl hearts to make them perfect for Valentine’s Day. My husband didn’t make the connection. Sigh again.
These pistachio blondies are chewy and soft with a lovely texture from the chopped green pistachios. The white chocolate is creamy and decadent, so I’ve cut through that sweetness with slightly sharp raspberry puree, made with frozen raspberries.
Frozen raspberries are so handy to keep in the freezer. I love them added, still frozen, to hot porridge in the morning or (is this weird?!) eaten straight from the freezer as a snack.
For these pistachio blondies, I made the raspberry puree by whizzing frozen berries with a little sugar and then sieving out the seeds. Instead of just swirling it, I dropped teaspoons of the puree into the batter and cut downwards with a knife to turn them into pretty hearts. This dessert is really easy to make so I hope you’ll give it a try!
I teamed up with Iceland Foods to bring you this recipe. Their frozen raspberries make it easy to whiz up the raspberry puree at any time of year. I love how frozen fruits mean you can have berries year-round that retain all their goodness and flavour. I’ve then topped these pistachio blondies with a big scoop of vanilla ice cream from Iceland Foods, plus an extra drizzle of raspberry puree. It’s a decadent and delicious treat – perfect for Valentine’s Day!
Get the recipe!
- 100g (¾ cup) fresh or frozen & thawed raspberries
- 2 tsp granulated sugar
- 225g (1 ¾ cup) plain (all-purpose) flour
- 1 tsp baking powder
- Large pinch sea salt
- 175g (¾ cup) unsalted butter, melted and cooled
- 75g (⅓ cup) granulated sugar
- 75g (⅓ cup) light brown sugar
- 2 large free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 200g (7oz) white chocolate, roughly chopped
- 50g (½ cup) shelled unsalted pistachios, roughly chopped (plus extra to decorate)
- Preheat the oven to 200C/400F. Grease and line a 20cm/8 inch square baking tin.
- Meanwhile, whiz the raspberries in a food processor or with a hand-held stick blender until smooth, then press through a fine mesh sieve over a bowl. Add the sugar to the bowl of thick raspberry juice and stir to combine. Set aside.
- In a large bowl, sift together the flour, baking powder and salt.
- Stir the sugars into the slightly cooled butter then add the beaten eggs and vanilla and mix well. Add the butter mixture, pistachios and chopped white chocolate to the flour mixture and gently combine.
- Pour the batter into the tin and spread to the edges evenly. Add teaspoons of the raspberry puree to the top of the batter (you won’t need it all. Save the remainder to serve) and use a knife to cut through the raspberry to create swirls or hearts. Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly but beginning to set.
- Allow the blondies to cool completely in the pan, then cut into squares to serve.
- They’re lovely topped with a scoop of ice cream, raspberry puree and chopped pistachios.
THE POWER OF FROZEN
I’ve been telling you about the hidden gem that is Iceland Foods for a while now. Perhaps like you, I had consigned it to being a shop that just wasn’t for foodies. I presumed that it was all frozen ready meals so never went in. Then I started working with Iceland Foods and realised that an absolute gem it is! They have loads of easy and inspirational products, from frozen quinoa and kale to asparagus and superfood mixes. They have a massive range of foods that appeal to people who are health conscious, with the added bonus of being great time-savers.
I always keep a stash of their couscous with veg or zesty bean and quinoa in the freezer. If I’m hungry with no time to spare, I add a bit of it to a pan with a dash of tamari, soy or teriyaki sauce and I have a healthy, balanced and nutritious meal on the table in less than 5 mins! That, my dear readers, is fast food – and much faster than a takeaway or ready meal! Plus, it costs pennies per portion, leaves no food waste and is absolutely delicious. Win-win!
There are plenty of reasons to switch to frozen. Since the fruit and veg is frozen at their peak of freshness, the flavour is locked in. You can also just use amount you need, so no food gets wasted. Plus, it tastes great. Give Iceland and the #PowerofFrozen a try!
My other #PowerofFrozen meals:
Miso Quinoa Soup and Tamari Roasted Cauliflower
Red Cabbage and Brussells Sprout Tart
Spinach and Pea Burgers
Sweet Potato Cakes with Pea Puree
10 minute spaghetti with kale, asparagus, chilli and lemon
PIN FOR LATER!
Try these other dessert recipes that use frozen ingredients!
Disclosure: This recipe for Pistachio Blondies with Raspberry Swirl Hearts was commissioned by Iceland Foods. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – Healthy Food and Lifestyle.