Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

Lemon, Pistachio, and White Chocolate Blondies

  • Prep
    15 MIN
  • Total
    25 MIN
  • Servings
    15

Lemon, Pistachio, and White Chocolate Blondies

 

Ingredients

  • 160 ml (2/3 cup) white chocolate chips
  • 80 ml (1/3 cup) Neilson unsalted butter
  • 250 ml (1 cup) light brown sugar
  • 2 eggs
  • 15 ml (1 tbsp.) lemon juice
  • Zest from half a lemon
  • 5 ml (1 tsp.) vanilla extract
  • 375 ml (1 ½ cups) flour
  • 250 ml (1 cup) Neilson microfiltered milk
  • 80 ml (1/3 cup) white chocolate chips
  • 250 ml (1 cup) pistachios, shelled and crushed

Melted chocolate topping

  • 80 ml (1/3 cup) white chocolate chips
  • 10 ml (2 tsp.) vegetable oil

Directions

  1. Preheat oven to 160 °C (325 °F).
  2. In a double boiler set over medium-low heat, melt 160 ml chocolate chips with 80 ml butter.
  3. Using a mixer, beat the sugar and eggs until creamy and smooth. Fold in the melted chocolate chip mixture.
  4. Add the lemon zest, vanilla extract and stir. Alternately add the flour and milk, stirring between each addition.
  5. Once the mixture is smooth, add the white chocolate chips and pistachios. Pour the mixture into a rimmed 9 in. x 13 in. dish, greased and lined with parchment paper. Bake in the oven for 25 minutes.
  6. If desired, melt the chocolate chips and vegetable oil in a double boiler. Once the blondies have cooled, drizzle with the melted chocolate topping.