Strawberry, White Chocolate and Pistachio Blondies
Not a dry, cookie-like American blondie, but a spongey, moist, almost British steamed pudding like thing. Delicious!
Spray oil, parchment paper
Preheat oven to 325 degrees. Prepare 8" square or equivalent baking pan by spraying with spray oil and lining with a strip of parchment paper that covers the bottom of the pan and extends over two opposite sides like a sling
Roughly chop chocolate, pistachios, and strawberries.
Melt butter in a saucepan over low heat. Add the chocolate and stir until almost dissolved, then turn off heat and continue to stir until smooth.
Beat eggs and vanilla until eggs are thick enough that, when you pull a bit out with a spoon and drizzle it back into the bowl, it sits on top for 3-5 seconds before reincorporating. Pour butter-chocolate mixture in slowly, down the sides of the bowl, and fold in gently. Sprinkle dry ingredients over the top and fold in gently. Add strawberries and pistachios and fold in gently.
Pour into prepared pan and bake for 25-30 minutes, until a knife point comes out clean. Remove from the oven and let cool for a few minutes, then remove from the pan using the parchment sling and cool thoroughly. Cut into 1" squares and serve.
Make ahead and refrigerate or freeze for your offshore cruise.