Pistachio And Rose Blondies
These elegant blondies feature a rich, buttery base studded with crunchy pistachios and fragrant rose water, creating a sophisticated dessert that's both visually stunning and deliciously unique.
Ingredients
Ingredients
- 0.5 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp rose water
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 tsp salt
- 0.5 cup shelled pistachios roughly chopped, plus extra for topping
- 2 tbsp dried rose petals food-grade, plus extra for garnish
- 0.25 cup white chocolate chips optional
Notes
Storage: Keep blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 2 months. Make-Ahead: The blondie batter can be made, poured into the pan, covered, and refrigerated for up to 24 hours before baking. Variations: Substitute 1/2 tsp almond extract for the rose water for a different floral note. For a nut-free version, omit pistachios and add dried cranberries. Serving: Dust with powdered sugar or drizzle with a simple rose water glaze for extra elegance.