Preparation : 18 min.
Cooking : 20 min.
Тotal : 38 min.
Servings : 12
“Here we can safely say that this blondie is so delicious”
INGREDIENTS
- white chocolate – 5.3 oz (150 g)
- eggs – 2 pcs.
- butter – 3.5 oz (100 g) at room temperature
- flour – 2.8 oz (80 g)
- baking powder – 1 tsp.
- sugar – 2.1 oz (60 g)
- pistachios – 0.9 oz (25 g) peeled, unsalted
- walnuts – 0.9 oz (25 g)
- FOR DECORATION AND LIGHT FILLING
- dark chocolate – 1.1 oz (30 g) 50% cocoa
- milk – 3 – 4 tbsp.
- butter – 0.35 oz (10 g)
HOW TO COOK
Beat the eggs along with the sugar in a water bath at a temperature not exceeding 37 degrees. If you do not have a kitchen thermometer, you can beat them in the standard way, just when slightly heated, the fluffy cream is more thick and does not lose its volume.
Melt the butter with the white chocolate over low heat or in a water bath. Carefully mix the egg and chocolate mixture.
Sift the flour with the baking powder and mix with a spatula with smooth movements, until it is completely absorbed. Finally, add the chopped nuts.
Pour the brownie mixture into a suitable baking pan (I used a 7×10″ /17×26 cm/ rectangular one), covered with baking paper or greased and put it in a preheated oven at 360°F (180°C). Do not forget to preheat it, because a cake batter with baking powder should not be left long and should be baked straight away.
