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White chocolate, raspberry, pistachio and cardamom blondies

That basic combination of butter, sugar and chocolate appears in so many permutations, but it probably beats any other for sheer gastronomic satisfaction. Sure, dairy is nice – a lovely cheesecake can be a beautiful thing – and fancy sugary concoctions like meringues or macaroons have their place. But for serious taste-bud and texture appeal, you want something like a good brownie or blondie. Rich. Moist. Gooey. Decadent. Slightly crunchy on the outside. Inducing salivation with the very first taste.



  • In a large, wide saucepan, heat the butter until bubbling then cook over a medium heat, swirling occasionally, until the white solids separate from the gold liquid, then brown flecks start to appear, the colour darks, and it smells biscuity (for a tutorial on the technique, see here). Leave to cool for five minutes, then stir in half the chocolate chips to melt them. Grease and line two 8x8 inch cake tins, and pre-heat the oven to 165C.

  • In a large bowl with an electric whisk, or using an electric mixer, beat the sugars with the eggs until pale and creamy - about 3-5 minutes. Beat in the cardamom and vanilla, then the white chocolate and butter mixture. Gently beat in the flour and salt, then when you have a smooth batter fold in half the remaining chocolate chips and half the pistachio nuts.

  • Divide between the two tins, then scatter over the raspberries. Scatter over the remaining chocolate chips, then the pistachio nuts. Bake for 45 minutes, or until firm and golden on top with only a very slight wobble in the centre (they will continue to cook as they cool).

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