It’s another festive Everything Looks Rosie tradition to share a seasonal brownie or blondie recipe at this time of year, combining classic Christmas flavours in the form of everyone’s favourite bake. Click through to view my archive recipes with everything from white chocolate and ginger blondies to mincemeat brownies. These white chocolate, cranberry and pistachio blondies are made with brown butter, giving them a nutty, caramelised taste that goes so well with the seasonal dried fruit and toasted nuts. Recipe by me! To make them, you will need:
275g soft brown sugar
200g self-raising flour
150g white chocolate
25g pistachios, toasted and chopped
25g dried cranberries
Preheat the oven to 180C/ 160C fan and grease and line a 20cm square baking tin. Next, brown the butter. Melt over a medium heat until it starts to foam, then keep cooking the butter until it starts to brown and smell like toasted nuts.
Remove from the heat and add the white chocolate, allowing the residual heat to melt it. Leave for a few minutes then stir to combine. Allow to cool for at least ten minutes.
Meanwhile, whisk the sugar and eggs until pale and fluffy – about five minutes.
Add the browned butter chocolate mixture, mix again, then fold in the flour.
Fold in the fruit and nuts – it will be quite a stiff batter – then scoop into the prepared baking tin and level the surface.
Bake for 30 – 35 minutes or until the top is slightly cracked and the blondie doesn’t wobble too much.
Leave to cool completely before cutting into squares.
What are you baking this festive season?