Pistachio blondies! Pistachios are having a moment, they've gone viral the past few months! These are super thick, totally fudgy, and packed with tons of white chocolate and pistachios. With a hint of almond extract, they've got that awesome pistachio flavor that you can't resist.
The white chocolate adds this creamy goodness that perfectly balances out the crunchy pistachios. Whip up a batch in no time with just one bowl and minimal effort—it's perfect for when you need a quick treat fix!
Love blondies? Check out my Christmas blondies, Oreo blondies, and smore blondies!
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Why you'll love this 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 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 white chocolate and pistachio 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!
Ingredients
You'll need the following ingredients to make these delicious pistachio blondies:
- 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.
Substitutions
- Lemon would be heavenly in these! If you love lemon, check out my no bake lemon curd cheesecake and lemon curd muffins!
- Almonds 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! My apple pop tarts have brown butter icing!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make pistachio 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 blondies with flaky sea salt, it makes the flavors stand out and cuts the sweetness.
Pro tips
- Room Temperature Ingredients: For the best texture and consistency for the 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.
FAQ
How do I get a gooey blondie?
The main way to achieve this is not to over bake! This recipe has the right ratios to achieve gooey goodness, over baking will ruin that texture.
How can I get pools of melted chocolate in my blondies?
Use high quality white chocolate! You can buy a high quality white chocolate bar and chop it up for melty pools.
How do I roast nuts?
Line a baking sheet with parchment paper, spread the nuts out evenly. Bake at 350°F for 8-10 minutes, they will start to smell when done.
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.
Related
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📖 Recipe
Pistachio Blondies
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)
- 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
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.
Jessica says
The texture was perfect, I can't believe how fudgy they were.
Amanda says
Yay! I'm so glad to hear it!
Alex says
Such an easy recipe to follow and amazing results! Highly recommend
Amanda says
thank you so much Alex!! 🙂
Rachel says
The combination of pistachio and white chocolate was amazing together!
Amanda Valsamis says
Such a good combo! THank you for the review 🙂