Orange, Pistachio and Lavender Blondie

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This botanical blondie has a wonderful fresh flavour, it’s the perfect summery bake for any picnic!

about 12 - 16 pieces

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Orange, Pistachio and Lavender Blondie

For the Blondie:

200 g Unsalted butter
250 g Caster Sugar
200 g Dr. Oetker 26% White Chocolate
3 Medium Eggs (beaten)
5 ml Dr. Oetker Valencian Orange Extract (1 tsp)
200 g Plain Flour
5 g Orange Zest (zest of 1 orange)
100 g Dr. Oetker White Chocolate Chunks
100 g Pistachios (chopped)

To Decorate:

50 g Dr. Oetker 26% White Chocolate
20 g Pistachios (chopped)
5 g Orange Zest
g Lavender

preparation

Preparation

Step 1: First things first lets get the oven on; preheat to 190°C/170°C/Gas Mark 5. Grease and line a 10”x 8” rectangle baking tin. Pop the butter in a pan over a low heat to melt, once it starts to bubble remove from the heat and pop in 200g White Chocolate and the sugars. Stir until the chocolate is melted, if you need to place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs. 

Step 2: Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Pop in the eggs and Orange Extract and  whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie. It’s easiest to do this with an electric hand whisk or freestanding mixture with the whisk attachment.

Step 3: Fold in the flour until just combined. Finally pop the orange zest, Chocolate Chunks and pistachios into the mixture and gently fold through. 

Step 4: Pour the mixture into the prepared baking tin and smooth the top. Bake the blondie for 35-40 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.

Step 5: Once your blondie is cooled remove from the tin. Break up the remaining White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds then stir and continue to heat in 10 seconds bursts until your chocolate is melted and smooth. Drizzle the melted white chocolate over your blondie. Sprinkle over the lavender, pistachios and orange zest.

Step 6: You are now ready to slice and serve your delicious botanical blondie! 

Nutritional Information for the recipe Orange, Pistachio and Lavender Blondie

Per Serving Per 100 g / ml
Energy 1830 kJ
437 kcal
1968 kJ
470 kcal
Fat 25.72 g 27.66 g
Carbohydrate 43.53 g 46.81 g
Protein 7.11 g 7.65 g

preparation

Preparation

Step 1: First things first lets get the oven on; preheat to 190°C/170°C/Gas Mark 5. Grease and line a 10”x 8” rectangle baking tin. Pop the butter in a pan over a low heat to melt, once it starts to bubble remove from the heat and pop in 200g White Chocolate and the sugars. Stir until the chocolate is melted, if you need to place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs. 

Step 2: Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Pop in the eggs and Orange Extract and  whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie. It’s easiest to do this with an electric hand whisk or freestanding mixture with the whisk attachment.

Step 3: Fold in the flour until just combined. Finally pop the orange zest, Chocolate Chunks and pistachios into the mixture and gently fold through. 

Step 4: Pour the mixture into the prepared baking tin and smooth the top. Bake the blondie for 35-40 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.

Step 5: Once your blondie is cooled remove from the tin. Break up the remaining White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds then stir and continue to heat in 10 seconds bursts until your chocolate is melted and smooth. Drizzle the melted white chocolate over your blondie. Sprinkle over the lavender, pistachios and orange zest.

Step 6: You are now ready to slice and serve your delicious botanical blondie! 

Nutritional Information for the recipe Orange, Pistachio and Lavender Blondie

Per Serving Per 100 g / ml
Energy 1830 kJ
437 kcal
1968 kJ
470 kcal
Fat 25.72 g 27.66 g
Carbohydrate 43.53 g 46.81 g
Protein 7.11 g 7.65 g
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