White Chocolate and Pistachio Blondies with Raspberry Yogurt Drops
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 Yeo Valley Organic Spreadable
- 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
- 100g Yeo Valley Organic Super thick Yogurt 5%
Try it with...
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 Super thick 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.
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