Preheat the oven to Gas Mark 4 / 180ºc and line an 9x9" square tin with parchment paper.
Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
Once melted, stir in your caster sugar until combined.
Add in the eggs and golden syrup and stir again until combined.
Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your white chocolate chunks and chopped pistachios and stir until evenly distributed.
Pour the mixture into the lined tin and swirl in some pistachio drizzle and bake for 30-35 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours.
Once chilled, slice into 9 equal squares. Add some pistachio drizzle on top of each square and decorate with edible eyes and sprinkles.
Happy Halloween Baking! x
