White Chocolate and Pistachio Blondies
If you’re a fan of brownies but want something a little different, these White Chocolate and Pistachio Blondies are about to become your new favorite treat. They’re rich, chewy, and loaded with creamy white chocolate chunks and crunchy pistachios.
These blondies are perfect for any occasion—whether you’re hosting a party, need a quick dessert, or just want to satisfy your sweet tooth. Plus, they’re super easy to make with ingredients you probably already have in your pantry. Let’s get baking!
Why You’ll Love This White Chocolate and Pistachio Blondies Recipe
These blondies are a crowd-pleaser, and here’s why you’ll love them:
- Chewy and rich: The perfect texture—crisp on the edges and gooey in the middle.
- Nutty and sweet: The combination of white chocolate and pistachios is heavenly.
- Easy to make: No fancy techniques or equipment required.
- Customizable: Swap out the mix-ins or add your own twist!
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and fun. Let’s dive in!
How to Make It
Making these White Chocolate and Pistachio Blondies is as easy as it gets. Start by preheating your oven and lining an 8×8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
In a large bowl, whisk together melted butter and light brown sugar until smooth. Add eggs and vanilla extract, and whisk until everything is well combined. Fold in the dry ingredients—flour, baking powder, and salt—until just combined. Be careful not to overmix! Stir in white chocolate chunks and chopped pistachios, saving a handful of each for topping if you’d like.
Spread the batter evenly into the prepared pan and bake until the edges are golden and the center is set but still slightly soft. This usually takes about 25-30 minutes.
Let the blondies cool completely in the pan before slicing into squares.
For an extra touch of elegance, drizzle melted white chocolate over the top and sprinkle with more chopped pistachios.
And there you have it—chewy, nutty, and utterly irresistible White Chocolate and Pistachio Blondies!
Make Ahead Method
These blondies are a fantastic make-ahead treat, whether you’re planning for a party or just want to have a sweet snack on hand. Here’s how to do it:
Unbaked Batter
- You can prepare the batter up to 2 days in advance. Store it in an airtight container in the fridge. When you’re ready to bake, let the batter come to room temperature for about 30 minutes, give it a quick stir, and then spread it into the pan.
Baked Blondies
- Once baked and cooled, these blondies keep well for up to 5 days at room temperature. Store them in an airtight container to maintain their chewy texture.
- For longer storage, you can freeze the blondies for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
Freezing Tips
- If freezing, place the blondies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. This prevents them from sticking together.
Pro Tips
Here are some expert tips to ensure your White Chocolate and Pistachio Blondies turn out perfect every time:
For the Batter:
- Use Room-Temperature Eggs: This helps the batter come together smoothly and evenly.
- Don’t Overmix: Mix just until the ingredients are combined. Overmixing can lead to tough blondies.
- Toast the Pistachios: Toasting the pistachios before adding them to the batter enhances their flavor. Just spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before chopping.
For Baking:
- Line the Pan: Use parchment paper or foil to line the pan, leaving an overhang for easy removal. This makes it simple to lift the blondies out of the pan for slicing.
- Don’t Overbake: The blondies are done when the edges are golden and the center is set but still slightly soft. They’ll continue to cook as they cool, so it’s better to underbake slightly than overbake.
- Check for Doneness: Insert a toothpick into the center of the blondies. It should come out with a few moist crumbs but not wet batter.
For Serving:
- Add a Drizzle: Melt extra white chocolate and drizzle it over the cooled blondies for a fancy touch. You can also sprinkle additional chopped pistachios on top for extra crunch and visual appeal.
- Serve Warm: These blondies are delicious warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
General Tips:
- Customize the Mix-Ins: Feel free to swap out the white chocolate and pistachios for your favorite mix-ins. Dark chocolate chunks, dried cranberries, or even shredded coconut would work beautifully.
- Use High-Quality White Chocolate: The flavor of the white chocolate really shines in this recipe, so opt for a good-quality brand.
- Let Them Cool Completely: It’s tempting to dig in right away, but letting the blondies cool completely ensures they set properly and are easier to slice.
Storage Options
- Room Temperature: Store baked blondies in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted blondies in a single layer for up to 3 months. Thaw at room temperature before serving.
Tools For This Recipe
- 8×8-inch baking pan for baking the blondies.
- Parchment paper or foil for lining the pan.
- Mixing bowls for preparing the batter.
- Whisk and spatula for mixing.
- Knife or bench scraper for slicing.
FAQs!
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate chunks or chips would work beautifully.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Why did my blondies turn out dry?
This usually happens if they’re overbaked. Be sure to pull them out of the oven when the center is still slightly soft.
Variations and Substitutions
- Swap pistachios for almonds or walnuts.
- Add a layer of caramel sauce in the center of the batter before baking.
- Use macadamia nuts instead of pistachios for a buttery twist.
- For a festive touch, add a handful of dried cranberries to the batter.
Let’s Wrap It Up!
These White Chocolate and Pistachio Blondies are a chewy, nutty, and utterly delicious treat that’s perfect for any occasion. They’re easy to make, customizable, and always a hit with everyone who tries them.
I’d love to hear how they turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
White Chocolate and Pistachio Blondies
Ingredients
For the Blondies:
- 1 cup 230g unsalted butter, melted
- 1 ½ cups 300g light brown sugar, packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup 150g white chocolate chunks or chips
- ½ cup 60g shelled pistachios, chopped
For Garnish (Optional):
- 2 tbsp melted white chocolate
- 2 tbsp chopped pistachios
Instructions
Step 1: Preheat and Prep
- Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when you’re ready to bake.
- Next, line an 8×8-inch baking pan with parchment paper or foil. Leave an overhang on two sides—this makes it super easy to lift the blondies out of the pan later. Lightly grease the parchment or foil with a little butter or nonstick spray to prevent sticking.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine 1 cup (230g) of melted unsalted butter and 1 ½ cups (300g) of packed light brown sugar. Use a whisk or a spatula to mix them together until the mixture is smooth and glossy.
- Add 2 large eggs (make sure they’re at room temperature!) and 1 teaspoon of vanilla extract. Whisk everything together until the eggs are fully incorporated and the mixture looks creamy.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together 2 cups (250g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This ensures the leavening agents and salt are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix—this can make the blondies tough. The batter should be thick and smooth.
Step 4: Fold in the Mix-Ins
- Now comes the fun part! Add 1 cup (150g) of white chocolate chunks or chips and ½ cup (60g) of chopped pistachios to the batter. Fold them in gently until they’re evenly distributed. If you’d like, save a small handful of white chocolate and pistachios to sprinkle on top before baking for extra texture and visual appeal.
Step 5: Bake the Blondies
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Make sure the batter reaches all the corners and is smooth on top.
- Bake in the preheated oven for 25-30 minutes. Keep an eye on them—the blondies are done when the edges are golden brown and the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Step 6: Cool and Slice
- Once baked, remove the pan from the oven and let the blondies cool completely in the pan. This is important—it allows them to set and makes them easier to slice.
- When the blondies are completely cool, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board and slice into 16 squares using a sharp knife or a bench scraper.
Step 7: Add the Finishing Touches (Optional)
- For an extra touch of elegance, melt 2 tablespoons of white chocolate and drizzle it over the cooled blondies. Sprinkle with a few extra chopped pistachios for a pop of color and crunch.
