White Chocolate and Pistachio Blondies with Raspberry Yogurt Drops
- Summer
- Desserts & Baking
Blondies gone wild! Dive into dessert heaven with these White Chocolate & Pistachio Blondies, crowned with Raspberry Yogurt Drops. A medley of nutty, creamy, and fruity notes – dessert perfection in every bite!
Ingredients
The Blondies
200g Organic Vanilla White Chocolate
3 Eggs
170g Light Brown sugar
100g Plain Flour
100g Pistachio (grounded)
The Raspberry Yogurt Drops
100g raspberries
1 tbsp golden caster sugar
Method
Line the brownie tin with parchment paper and heat the oven for 180C.
Make the raspberry yogurt drops by adding the raspberries and sugar to a small saucepan. Add a splash of water and cook the raspberries for 8-10 minutes until you have a thick pulp like sauce. Allow it to cool and then stir through the Greek Recipe yogurt.
Melt the spreadable and chocolate in a heatproof bowl, set over a pan of gently simmering water.
Whisk the eggs and sugar for 5 minutes until it has doubled in size and is mousse like. Whisk in the melted chocolate and butter. Fold through the flour and ground pistachios.
Add the brownie mix to the baking dish. Top with tiny spoonful’s of the raspberry yogurt drops and make swirls with the mixture using a knife.
Bake in the oven for 40-50 minutes. After 30 minutes check the brownies and cover with foil if the brownies are starting to colour. The brownie mixture will be slightly wet when you take them out of the oven.
In this recipe...
Greek Recipe 5% Fat Natural
15
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