Blueberry Pistachio Blondies

Blueberry Pistachio Blondies

Ingredients

½ cup Pistachios, chopped, plus more for topping

1 cup All-Purpose Flour

1 tsp Salt

½ tsp Baking Powder

¼ tsp Baking Soda

10 Tbs Unsalted Butter, melted

1 ¼ cups Light Brown Sugar

1 Egg

1 Egg Yoke

1 tsp Vanilla Extract

1 tsp Almond Extract

½ cup White Chocolate Chips

½ Jar Lighthouse Keeper’s Citrus Cinnamon Blueberry Jam

Instructions

Pre-heat oven to 350F. Grease and line a 8” baking pan with parchment paper.

In a med bowl, whisk together chopped pistachios, flour, salt, baking powder and baking soda. Set aside.

In a separate medium bowl, whisk together butter and brown sugar, then add egg, egg yoke, vanilla, and almond extracts. Mix in the flour and nut mixture, then fold in white chocolate chips.

Fill the batter into the prepared baking pan, smooth out the batter with an off set spatula, then add in dollops of blueberry jam. Sprinkle additional pistachios on top.

Bake at 350 for 40-45 min, or until a toothpick inserted comes out clean. Let cool on the pan completely.

Makes 16 blondies.