White Chocolate Blondies with Pistachios Recipe
This post may contain affiliate links. Please read my disclosure policy to learn more.
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.
Recipe Overview: White Chocolate Blondies with Pistachios Recipe
- ⏱ Prep Time: 15 minutes
- 🚨 Cooling & Decorating Time: 1 hour and 15 minutes
- 👩🏻🍳 Baking Time: 30 minutes
- ⏳ Total Time: 2 hours
- 🍞 Serving: 15 blondies
- ⚡ Calories: 145
- 🍂 Flavor Profile: Rich and buttery blondies with sweet white chocolate and crunchy, nutty pistachios for a decadent treat.
- 👌 Difficulty: Medium — for home bakers familiar with mixing and baking dense, chewy bars.
SUMMARIZE & SAVE THIS RECIPE ON
Jump to:
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 ½ cups flour
- 1 cup melted, unsalted butter
- 1 cup brown sugar
- 2 eggs
- ¼ cup milk
- 2 tsp vanilla extract
- 2 teaspoon almond extract
- 1 teaspoon 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:
- Preheat the oven to 350 degrees and generously grease a 9x13 inch pan, or line it with a sheet of parchment paper.
- 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)
- Whisk in the eggs, milk, vanilla and almond extract until smooth.
- Next mix in the remaining dry ingredients, flour and salt into the wet mixture.
- Fold in the chopped pistachios and 6 oz small white chocolate chunks.
- Using a rubber spatula, pour the blondie batter into the prepared pan.
- Spread the blondie mix into an even layer and bake for 25-27 minutes.
- Remove from oven and let them cool on a wire rack.
- In a small saucepan over low heat, melt the remaining white chocolate. You can also do this in the microwave in 20 second increments.
- Drizzle the melted white chocolate over the top of the blondies, and then sprinkle on some extra chopped pistachios.
- 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:
Yes—macadamias, hazelnuts, or walnuts all work well. Just stick to the same amount since changing the ratio can affect the texture of the blondies.
Absolutely. If you want a slight salty contrast, you can add a small pinch of salt to the batter.
Yes. You can use milk or dark chocolate instead, but keep in mind it will change the flavor and make the blondies less sweet and creamy.
Use a double boiler or microwave in short bursts, stirring between each interval until smooth.
Store them in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week.
Yes. Wrap them tightly and store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm slightly before serving.
Definitely. Dried cranberries, coconut flakes, or extra nuts all work well.
No, but lightly roasting them does enhance their flavor if you want a deeper nuttiness.
Yes, a 1:1 gluten-free baking blend works best. Almond flour will change the texture more significantly.
Check with a toothpick—it should come out with a few moist crumbs, not wet batter.
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
pin for later
White Chocolate Blondies with Pistachios Recipe
Equipment
- 1 9x13 in. pan
- 1 Large mixing bowl
- 1 Rubber spatula
- 1 Small saucepan
Ingredients
- 2 ½ cups flour
- 1 cup melted unsalted butter
- 1 cup brown sugar
- 2 eggs
- ¼ cup milk
- 2 teaspoon vanilla extract
- 2 teaspoon almond extract
- 1 teaspoon salt
- 1 cup chopped pistachios reserve a small handful for topping
- 8 oz chopped white chocolate reserve 2 oz for drizzling
Instructions
- Preheat the oven to 350 degrees and generously grease a 9x13 inch pan, or line it with a sheet of parchment paper.
- 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)
- Whisk in the eggs, milk, vanilla and almond extract until smooth.
- Next mix in the remaining dry ingredients, flour and salt into the wet mixture.
- Fold in the chopped pistachios and 6 oz small white chocolate chunks.
- Using a rubber spatula, pour the blondie batter into the prepared pan.
- Spread the blondie mix into an even layer and bake for 25-27 minutes.
- Remove from oven and let them cool on a wire rack.
- In a small saucepan over low heat, melt the remaining white chocolate. You can also do this in the microwave in 20 second increments.
- Drizzle the melted white chocolate over the top of the blondies, and then sprinkle on some extra chopped pistachios.
- Let the melted chocolate set, and then cut into small pieces or squares.
Excellent!