Cake Classes And Recipe Blog

Coconut and Pistachio Blondies

These blondies are rich in flavour, chewy, filled with white chocolate chips, pistachios and coconut.


220g Butter
90g white chocolate
2 tsp Vanilla
250g Plain Flour
3 Large Eggs
130g Golden Caster Sugar
130g light brown sugar
70g white chocolate chips
70g pistachios
70g desiccated coconut


9 x 9 inch square tin
My first blondie recipe and I haven’t made it for the faint hearted! It is full of flavour and delicious ingredients to make this a really indulgent treat. Its really easy to change up the recipe to suit you too. Leave out the pistachios if you dont like them or add an extra tbsp of coconut if you want it extra tropical!


Put the butter and white chocolate into a bowl and microwave on 30 second bursts until melted. Once almost melted, stir until completely melted then leave to cool down.

In another bowl put in the sugars, vanilla and eggs. Whisk these together using a mixer or electric hand whisk on high. This should take a few minutes. You want this to look light, fluffy and double in volume. Also when it pours off a spoon, it should leave a ribbon on the surface for a few seconds.

Now pour the cooled chocolate over your egg mixture and slowly fold this carefully as you don’t want to knock out any air. Once mostly combined, you can then add in the flour mix and again, fold through with a spatula taking care to keep it light.
Add in your white chocolate chips, pistachios and coconut and fold through until even.

Pour this blondie chocolate mixture into your lined cake tin ( heres the tin I use) and smooth over with a palette knife. Put into your oven and cook for 25-30 minutes. 

Check after 25 minutes cooking time. The blondie is cooked when there is no wobble on the top and a cocktail stick comes out mostly clean.

Keep the blondie in the tin and put in the fridge for 2 hours. Take out the tin, slice up and decorate with a little more melted chocolate, pistachios and coconut.

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