Pistachio Blondies (Printable Version)
Chewy vanilla blondies packed with toasted pistachios and optional white chocolate chips.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Add-Ins
08 - 3/4 cup shelled unsalted pistachios, roughly chopped
09 - 1/3 cup white chocolate chips
# Method:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, mix melted butter and brown sugar until smooth. Add the egg and vanilla extract, whisking until well combined.
04 - Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Stir in chopped pistachios and white chocolate chips until evenly distributed throughout the batter.
06 - Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
07 - Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.
# Chef's Tips:
01 -
- The edges get slightly crispy while the center stays incredibly soft and chewy
- White chocolate highlights pistachios natural floral sweetness without overpowering it
- They come together in one bowl with zero fancy techniques
02 -
- Toasting pistachios at 350°F for 5 minutes before adding them deepens their flavor dramatically. Watch closely so they dont burn.
- Insert your toothpick in the center, not the edges. The edges set first and will test done before the middle is ready.
- These freeze beautifully wrapped individually. Thaw at room temperature for an hour and they taste freshly baked.
03 -
- Room temperature ingredients prevent the melted butter from seizing and creating tiny lumps in your batter
- Chopping pistachios by hand gives you better control over size than using a food processor which can turn them into dust