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:
- 1 cup melted, unsalted butter
- 1 cup brown sugar
- 1 cup 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:
- Preheat the oven to 350 degrees and generously grease a 9×13 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:
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:
- Cool Completely: Allow the blondies to cool completely after baking.
- Cut into Squares: Cut the blondies into individual squares or desired portions.
- Wrap Individually: Wrap each blondie square tightly in plastic wrap.
- 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.
- Label and Date: Label the bag or container with the date for easy tracking.
- 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

White Chocolate Blondies with Pistachios Recipe
Ingredients
- 1 cup melted unsalted butter
- 1 cup brown sugar
- 1 cup 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
Instructions
- Preheat the oven to 350 degrees and generously grease a 9×13 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.
Leave a Reply