PIES AND TACOS
Chewy, rich, and full of nutty flavor.
Melt butter and white chocolate until smooth, then mix in sugar, pistachio paste, and optional green coloring. Whisk in one egg and two yolks.
Fold in the dry ingredients, flour and a pinch of salt, into the wet ingredients, mixing gently to avoid overworking the batter.
Once combined, pour the batter into a greased and parchment-lined 8×8-inch square baking pan and smooth the surface with a spatula. Bake.
Heat heavy cream with pistachio paste, then pour over chopped white chocolate (strain for smoothness) and stir until melted and combined.
Once thickened but still spreadable, spread the ganache with a rubber spatula in an even layer over the cooled blondies.
Sprinkle some chopped pistachio and flaky salt on top for an extra kick!
The result is a soft, dense blondie recipe that highlights pistachio in every bite.