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Preheat the oven to 170°C / gas mark 3.
Chop the butter and chocolate and place in a bowl. Microwave gently until just melted. Leave to cool slightly.
Break the eggs into a large bowl and add the salt and sugar. Beat well until pale, thick and frothy. Beat in the chocolate and butter, and then carefully fold in the flour, pistachio and cardamom seeds.
Butter a 25cm brownie tin and line with baking parchment. Pour in the blondie mixture and bake for 30 to 35 minutes until golden and just set on top but with a bit of a wobble.
Leave to cool for 15 minutes before carefully cutting into small squares. And devour.