Ingredients

The following ingredients have 1 Servings
  • 1/2 cup unsalted butter
  • 1/2 cup avocado oil ((you may substitute canola oil - I prefer avocado oil for health reasons))
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt ((heaping))
  • 1/2 cup raw pistachios
  • 1/2 cup white chocolate chips
  • 2 tablespoons rosewater

Instruction

  • Preheat oven to 325 degrees F. In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
  • Once the browned butter has cooled, transfer to a mixing bowl and combine with the oil, brown sugar and eggs. Whisk until well combined.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Combine thoroughly with a whisk.
  • In a small bowl, toss the pistachios and white chocolate chips with some of the flour mixture. This will help prevent them from sinking to the bottom of the batter during baking.
  • Add the flour mixture to the butter mixture along with the rosewater and mix very thoroughly.
  • Fold in the floured pistachios and white chocolate chips, along with the flour they were tossed in.
  • Grease a 9x9 inch baking pan with nonstick cooking spray and pour in the batter.
  • Bake for 25-30 minutes, or until the center of the blondies has set and a toothpick inserted in the middle comes out clean.