Pistachio White Chocolate Blondies

This white chocolate blondie recipe is built on my go to blondie base, one I’ve made countless times and know inside and out. The result is a bar that’s super thick, fudgy in the center, and packed with roasted pistachios and creamy white chocolate.

I’ve baked this recipe so many times that I know exactly how it behaves in the oven, and I can confidently say it delivers the same fudgy, bakery quality result every single time. Best of all, it only takes one bowl and a few simple steps, so you can make it with ease and still impress anyone you share it with.

Love blondies? Check out my Christmas blondies, Oreo blondies, and smore blondies!

Why you'll love this white chocolate blondie recipe

• Fudgy Texture: Soft, moist, and melt-in-your-mouth fudgy texture. The crunchy pistachios with the creamy white chocolate and chewy edges is bliss!
• Super Easy to Make: Say goodbye to complicated baking techniques and multiple bowls, this pistachio blondie recipe is a breeze to whip up! With just one bowl and minimal effort required, you can have a batch of delicious blondies ready to enjoy in no time. It's the perfect option for busy schedules or spontaneous cravings.
• Perfect for Transporting: Planning a picnic, potluck, or simply need a dessert to share with friends and family? These blondies are your go to option. They are sturdy yet soft, it makes them ideal for transporting.

Equipment

Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Pistachio Blondie Ingredients

• White Chocolate: Use high quality white chocolate chips or white chocolate chunks. A white chocolate bar would also be amazing chopped up! Check out my no bake white chocolate cheesecake!
• Melted Butter: Melted butter contributes to the rich and chewy texture of the blondies. Without melted butter, the blondies would not have the right texture.
• Dark Brown Sugar: Dark brown sugar provides depth of flavor and moisture to the blondies. Its molasses content adds a subtle caramel-like taste and helps keep the blondies soft and chewy.
• Pistachios: Roasting them makes them a million times better. Pistachios contribute a nutty flavor that pairs perfectly with the sweetness of the white chocolate, enhancing the overall taste experience. Pistachio white chocolate recipes are divine.
• Extra Egg Yolk: Adding an extra egg yolk increases the richness and fudginess of the pistachio chocolate blondies. Egg yolks contain fat and emulsifiers that contribute to a dense and moist texture.

See recipe card below for quantities.

White Chocolate Blondie Variations

• Lemon would be heavenly in these! If you love lemon, check out my no bake lemon curd cheesecake and lemon curd muffins!
• Almonds or Walnuts would be a great nut addition as well. I would roughly chop and toast them.
• Browning the butter would make these extra special and dreamy! Brown butter blondies are always a winner! Check out my recipe card on how to brown butter! My apple pop tarts have brown butter icing!
• Pistachio butter or pistachio paste swirled in would make these incredible!!

This recipe has not been tested with other substitutions. These are just suggestions.

How to make white chocolate blondies

Step 1: Line an 8X8 metal baking pan with parchment paper. Preheat the oven to 350°F.

Step 2: Place the melted butter, dark brown sugar, and granulated sugar in a medium bowl. Using beaters or a whisk, beat until combined.

Step 3: Add the egg, egg yolk, vanilla, and almond extract. Beat until combined and smooth.

Step 4: Mix the salt and flour together, add to the bowl. Mix until combined. Fold in the pistachios and white chocolate.

Step 5: Pour into the pan, spreading it out evenly.

Step 6: Bake for 20-25 minutes or until the top looks set. A toothpick should have moist crumbs attached. Do not over bake, the blondies will continue baking on the counter.

Hint: Top the pistachio blondies with flaky sea salt, it makes the flavors stand out and cuts the sweetness.

White Chocolate Blondie Pro tips

• Room Temperature Ingredients: For the best texture and consistency for the pistachio blondies, ensure that your ingredients are at room temperature before you begin baking. Room temperature ingredients blend more easily and evenly.
• Avoid Overmixing: When combining the wet and dry ingredients, mix just until everything is incorporated. Over mixing can lead to dense and tough blondies. Once the ingredients are combined, stop mixing to prevent the formation of excess gluten, which can affect the texture of the final product.
• Cooling: After baking, allow the blondies to cool completely in the pan on a wire rack before cutting into squares. This allows them to set and firm up, making them easier to slice without crumbling. Same goes for my easter cookie cake!
• Do not skip the almond extract, it adds a lot of flavor and brings out the pistachio flavor.

White Chocolate Blondie FAQs

How to store pistachio blondies

Room Temperature

Allow the blondies to cool completely to room temperature after baking. Place in an airtight container or tin on the counter for up to 4 days. I do not recommend storing the blondies in the refrigerator. Refrigerating baked goods dries them out.

Freezing

Allow the blondies to cool completely to room temperature after baking. Place in an airtight container or freezer bag with pieces of parchment paper in between to prevent them from sticking together for up to 2 months. Thaw at room temperature on the counter.

Related

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📖 Recipe

White Chocolate Blondies

Amanda

These white chocolate blondies are rich and decadent, with an irresistibly fudgy texture, a buttery caramel flavor, and the prettiest shiny, crackly top. They’re perfectly sweet without being too sweet!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Equipment

• ▢
  Kitchen Scale
• ▢
  Mixing bowls
• ▢
  Rubber Spatula
• ▢
  Measuring Spoons
• ▢
  8X8 metal baking pan
• ▢
  Parchment Paper
• ▢
  Whisk or mixer

Ingredients

 

• ▢ 155 grams salted butter melted (add ¼ teaspoon more kosher salt if using unsalted butter) see notes if you want to brown the butter
• ▢ 143 grams dark brown sugar dark is best
• ▢ 90 grams granulated sugar
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon almond extract
• ▢ 225 grams all purpose flour
• ▢ ½ teaspoon kosher salt
• ▢ 110 grams pistachios roasted and roughly chopped
• ▢ 120 grams white chocolate high quality is best, chopped if using a bar

Get Recipe Ingredients

Instructions

 

• Line an 8X8 metal baking pan with parchment paper. Preheat the oven to 350°F.
• Place the melted butter, dark brown sugar, and granulated sugar in a medium bowl. Using beaters or a whisk, beat until combined.
• Add the egg, egg yolk, vanilla, and almond extract. Beat until combined and smooth.
• Mix the salt and flour together, add to the bowl. Mix until combined. Fold in the pistachios and white chocolate.
• Pour into the pan, spreading it out evenly.
• Bake for 20-25 minutes or until the top looks just set. A toothpick should have moist crumbs attached. Do not over bake, the blondies will continue baking on the counter.
• Let the blondies cool completely before cutting. Top with flaky sea salt.

Notes

*If you are browning the butter use 173 grams of butter, this makes up for the water that releases while browning! 

*How to brown butter: Add the butter to a saucepan over medium heat. Stir continuously as it melts and begins to foam. Keep cooking until the butter turns golden brown and gives off a nutty aroma. Watch closely, once browned, immediately pour it into a heat safe bowl to stop the cooking process. Make sure to get the brown bits off the bottom. Let it cool for at least 10 minutes before using.

Do not skip the almond extract, it adds a lot of flavor and brings out the pistachio flavor.

Try not to over bake the blondies. A toothpick inserted should have moist crumbs attached. The top will look just set, the blondies will continue baking on the counter. The fudgy texture comes after they have cooled down. 

Storage:

Room Temperature

Allow the blondies to cool completely to room temperature after baking. Place in an airtight container or tin on the counter for up to 4 days. I do not recommend storing the blondies in the refrigerator. Refrigerating baked goods dries them out.

Freezing

Allow the blondies to cool completely to room temperature after baking. Place in an airtight container or freezer bag with pieces of parchment paper in between to prevent them from sticking together for up to 2 months. Thaw at room temperature on the counter.

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