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 for Valentine's Day! Serve 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!
Frozen raspberries make it easy to whiz up the raspberry sauce 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 always keep a stash in the freezer.
I've then topped these tasty pistachio blondies with a big scoop of vanilla ice cream, plus an extra drizzle of raspberry puree.
It's a decadent and delicious treat - perfect for Valentine's Day!
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Pistachio Blondies with Raspberry Swirl Hearts
- 100 g (¾ cup) fresh or frozen & thawed raspberries
- 2 teaspoon granulated sugar
- 225 g (1 ¾ cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- Large pinch sea salt
- 175 g (¾ cup) unsalted butter, melted and cooled
- 75 g (⅓ cup) granulated sugar
- 75 g (⅓ cup) light brown sugar
- 2 large free-range eggs lightly beaten
- 1 teaspoon vanilla extract
- 200 g (7oz) white chocolate, roughly chopped
- 50 g (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.
For the easy raspberry puree
- 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.
For the Pistachio Blondies
- 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 nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.