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–+ servings
Pistachio blondies stacked on top of each other on two plates with flowers in the background.

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
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
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

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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.