Pistachio Nut Caramel Blondies
These blondies are the perfect balance of gooey and crunchy! I've tried a few ooey gooey brownie recipes in the past, but it always seems that the way the gooey centre is achieved is just to under-cook it exponentially. I may as well have just eaten the raw batter!... not that I'm completely apposed to doing such a thing!
This pistachio nut blondie is a combo that I've had bouncing around in my head for weeks, I went backwards and forwards between.
"What else can I add in with the pistachios?"
"I think pistachios would taste great on their own!"
I was torn, because every other recipe I saw had something else, be it berries, or white chocolate.. but I decided to let them stand on their own two feet, and I'm so glad that I did! The pistachio nuts are a welcome crunch of rich, nutty and slightly salty flavour amongst the sweet caramel blondie.
I'm not ashamed to say, I ate the whole batch myself!
MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a layer of parchment paper in the base, large enough to also come up the sides of your tin. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.
If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.
#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#3 I recommend 20 minutes to get brownies the same consistency as the ones pictured, however if you like them SUPER gooey, keep a close eye on your blondies progress from the 15 minute mark to ensure they come out just how you like them!
Be sure to send us a photo of your batch and let us know how ‘yummy’ it was!