Blondie and butterflies
I feel light… there are so many butterflies that my feet don’t even touch the ground.
I ascend in a vast smile and my eyes leave behind the world.
Pistachio and white chocolate brownie
140 g wheat flour
50 g cornstarch
140 g pistachio
175 g sugar
320 g white chocolate
200 g butter
Pre-heat the oven to 170ºC.
Grease a baking sheet and line with parchment paper.
Sieve the flour with the cornstarch.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar until a light and airy mixture.
Fold in the chocolate melted with the butter.
Gently fold in the flours and the pistachios.
Bake for 45 minutes.
Cut in rectangles when cold.