White Chocolate Blondies with Pistachios Recipe
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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.
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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.
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Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 cup chopped pistachios, divided
- 8 oz white chocolate, divided
How to make this white chocolate pistachio blondies recipe:
- Preheat the oven to 350 degrees.
- Generously grease a 9x13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in the eggs, vanilla extract, and almond extract until fully combined.
- Add the flour and salt to the wet ingredients and mix until just combined.
- Fold in ¾ cup chopped pistachios and 6 oz chopped white chocolate.
- Spread the blondie batter evenly into the prepared pan.
- Bake for 25 to 27 minutes, or until the edges are set and lightly golden and the center no longer looks wet.
- Do not overbake; the blondies will continue to set as they cool.
- Remove from the oven and let the blondies cool completely in the pan.
- Melt the remaining 2 oz white chocolate in a small saucepan over low heat, stirring often. You can also melt it in the microwave in 20-second increments, stirring between each one.
- Drizzle the melted white chocolate over the cooled blondies.
- Sprinkle the remaining chopped pistachios over the top before the white chocolate sets.
- Let the white chocolate set, then cut into squares and serve.
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
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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 all-purpose flour
- 1 cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 cup chopped pistachios divided
- 8 oz white chocolate divided
Instructions
- Preheat the oven to 350 degrees. Generously grease a 9x13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in the eggs, vanilla extract, and almond extract until fully combined.
- Add the flour and salt to the wet ingredients and mix until just combined.
- Fold in ¾ cup chopped pistachios and 6 oz chopped white chocolate.
- Spread the blondie batter evenly into the prepared pan.
- Bake for 25 to 27 minutes, or until the edges are set and lightly golden and the center no longer looks wet. Do not overbake; the blondies will continue to set as they cool.
- Remove from the oven and let the blondies cool completely in the pan.
- Melt the remaining 2 oz white chocolate in a small saucepan over low heat, stirring often. You can also melt it in the microwave in 20-second increments, stirring between each one.
- Drizzle the melted white chocolate over the cooled blondies.
- Sprinkle the remaining chopped pistachios over the top before the white chocolate sets.
- Let the white chocolate set, then cut into squares and serve.
Hi! The blondies look delicious! However, the recipe calls for one cup of sugar and the instructions say to cream both sugars. Is this a mistake? Also, does the recipe not have any baking soda or baking powder?
No, these blondies do not use baking soda or baking powder. They’re meant to be dense and chewy rather than cakey, so the eggs provide enough structure without added leavening. I corrected my sugar typo 🙂 sorry about that!
Excellent!