White Chocolate Blondies with Pistachios Recipe

White chocolate pistachio blondies recipe: Discover a deliciously sweet and nutty treat with this easy-to-follow recipe. Perfect for any occasion!

Look no further for a delicious unique treat that will fill your salty craving and sweet tooth at the same time. The saltiness from the nuts paired with the brown sugar and white chocolate puts a fun twist on a blondie recipe. They are thick, chewy, sweet and salty and just the perfect little sweet treat to throw things up a bit from brownies and cookies.

Why you will love this white chocolate pistachio blondies recipe:

• This white chocolate pistachio blondies recipe super easy to make.
• Part brownie, part cookie makes for a fun unique treat and an incredible cookie bar.
• It has sweet morsels of white chocolate combined with salty pistachio flavor, best of both sweet and savory worlds with a pistachio kick.

This post contains affiliate links, which means we may make a small commission at no extra cost to you. See full disclosure here.

Ingredients:

• 2 1/2 cups flour
• 1 cup melted, unsalted butter
• 1 cup brown sugar
• 2 eggs
• 1/4 cup milk
• 2 tsp vanilla extract
• 2 tsp almond extract
• 1 tsp salt
• 1 cup chopped pistachios (reserve a small handful for topping)
• 8 oz chopped white chocolate (reserve 2 oz for drizzling)

How to make this white chocolate pistachio blondies recipe:

1. Preheat the oven to 350 degrees and generously grease a 9×13 inch pan, or line it with a sheet of parchment paper.  
2. In a large mixing bowl, whisk together the melted butter and both sugars until smooth. (You can also do this in your stand mixer or using an electric mixer)  
3. Whisk in the eggs, milk, vanilla and almond extract until smooth. 
4. Next mix in the remaining dry ingredients, flour and salt into the wet mixture. 
5. Fold in the chopped pistachios and 6 oz small white chocolate chunks. 
6. Using a rubber spatula, pour the blondie batter into the prepared pan. 
7. Spread the blondie mix into an even layer and bake for 25-27 minutes. 
8. Remove from oven and let them cool on a wire rack. 
9. In a small saucepan over low heat, melt the remaining white chocolate. You can also do this in the microwave in 20 second increments.
10. Drizzle the melted white chocolate over the top of the blondies, and then sprinkle on some extra chopped pistachios. 
11. Let the melted chocolate set, and then cut into small pieces or squares. 

Tip to get extra green pistachios:

Boil the pistachios in water for a minute and then drain, and the brown skins come right off. Lay them on a sheet pan and bake for 10 minutes on 325 to toast them up again. 

FAQ’s:

Can I use other nuts in place of pistachios?

• You can use macadamia nuts, hazelnuts, walnuts, but make sure to stick to the amount it asks for as nuts can dry things out. 

Can I use unsalted pistachios instead of salted?

• Yes, you can use unsalted pistachios. If you prefer a slight salty contrast, you can add a pinch of salt to the batter.

How do I melt the white chocolate?

• You can melt white chocolate using a double boiler or by microwaving in short bursts, stirring frequently to avoid burning.

Can I substitute the white chocolate with another type of chocolate?

• Yes, you can substitute white chocolate with regular chocolate chips or dark chocolate, but it will alter the flavor profile.

How should I store the blondies?

• Store the blondies in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.

Can I freeze the blondies?

• Yes, you can freeze the blondies. Wrap them tightly in plastic wrap and then in aluminum foil or a freezer-safe bag for up to 3 months.

Can I add other ingredients to the recipe?

• Yes, you can add other mix-ins like dried cranberries, coconut flakes, or other nuts to customize the recipe.

What is the best way to ensure the blondies are baked evenly?

• Spread the batter evenly in the baking pan and check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.

Can I use a different type of flour, like almond or gluten-free flour?

• Yes, you can use almond or gluten-free flour, but the texture might change. It’s best to use a 1:1 substitute for gluten-free flour blends.

Do I need to roast the pistachios before adding them to the batter?

• Roasting the pistachios can enhance their flavor, but it’s not necessary. You can use raw pistachios if preferred.

Can I freeze these white chocolate pistachio blodnies? 

Yes, white chocolate pistachio blondies can be frozen. Here’s how to do it:

1. Cool Completely: Allow the blondies to cool completely after baking.
2. Cut into Squares: Cut the blondies into individual squares or desired portions.
3. Wrap Individually: Wrap each blondie square tightly in plastic wrap.
4. Use Freezer Bags or Containers: Place the wrapped blondies in a freezer-safe bag or airtight container. For extra protection, you can wrap them in aluminum foil before placing them in the bag or container.
5. Label and Date: Label the bag or container with the date for easy tracking.
6. Freeze: Place the bag or container in the freezer. Blondies can be frozen for up to 3 months.

To Thaw:

• At Room Temperature: Let the blondies thaw at room temperature for a few hours.
• In the Microwave: You can microwave the blondies for a few seconds to thaw and warm them quickly.

Other Recipes You’ll Love

• pistachio cheesecake recipe with sour cream icing
• mini lemon cheesecakes with lemon curd – easy recipe
• pumpkin spice cupcakes with cinnamon buttercream