These delicious White Chocolate Pistachio Blondies are the best treat for anytime of year!
White chocolate and pistachios pair so well in the fudgy, buttery blondie recipe.
Drizzle the tops of the blondies with melted chocolate and sprinkle on extra pistachios for the most delicious dessert.
I love blondies as an easy dessert like my apple pie blondies and blueberry lemon blondies as they’re so simple to make! Their soft and chewy texture is so hard to resist and that’s why I love these soft and chewy white chocolate pistachio blondies.
why you’ll love these simple white chocolate pistachios blondies
- You get delicious pistachio flavour in every bite so pistachio lovers, this ones for you!
- These blondies are a wonderful dessert anytime of year.
- The soft texture of these blondies is irresistible! They’re like a soft delicious cookie.
ingredients needed to make these delicious blondies
Butter: unsalted butter is key to the base of this recipe
Sugar: light brown sugar and granulated white sugar is best combination of sugars for these white chocolate pistachio blondies; if all you have is dark brown sugar, that works as a substitute for the light brown sugar if needed
Egg: an egg is needed to bind the whole blondie batter together; a room temperature egg is best
Vanilla extract: vanilla extract brings the flavours together
Almond extract: a touch of almond extract enhances the pistachio flavor
Flour: all purpose flour is the key ingredient to the batter
White chocolate: I love to use white chocolate chips in this recipe but you could substitute with chopped white chocolate or white chocolate chunks
Pistachios: salted or unsalted pistachios can be used in these white chocolate blondies
how to make these white chocolate pistachio blondies
Step 1: Preheat oven to 350F and line an 8×8 inch square baking pan with a sheet of parchment paper.
Step 2: In a medium bowl, whisk together melted butter, white and brown sugar until combined. Add the egg, vanilla extract and almond extract and mix well.
Step 3: Using a wooden spoon or rubber spatula, mix the dry ingredients (flour, baking powder and salt) into wet ingredients, stirring until everything comes together in a smooth batter and no clumps of flour remain (it will be quite thick like cookie dough). Add in the white chocolate chips and roughly chopped pistachios and fold in until well combined.
Step 4: Transfer the blondie batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
Step 5: Bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan on a wire rack.
Step 6: Once cooled, make the white chocolate drizzle by adding the white chocolate to a microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted, this can take 1 minute total or so.
Step 7: Drizzle the blondies with melted white chocolate chips, add extra chopped pistachios to the top of the blondies and cut into 9 or 12 squares and enjoy!
Expert tips
- Elevate these white chocolate pistachio blondies even further by adding a sprinkle of flaky salt to each blondie.
- Cooking times can always vary depending on your oven. So, I suggest checking for doneness at 24 minutes as they may take less or more time than indicated in the recipe.
- Make these into Christmas blondies by substituting half of the white chocolate for dried cranberries.
Common questions
Can I use dark chocolate instead?
If white chocolate isn’t your favourite, substitute with dark chocolate chips or chunks instead.
Can I use a different sized pan?
I don’t recommend using a 9×9 pan as the blondies will be far to thin.
How to store
Once the white chocolate pistachio blondies are cooled and cut into squares, store in an airtight container on the counter for up to 3 days or up to 1 month in the freezer.
More delicious blondies recipes to love from the blog
The Best Cinnamon Spiced Apple Pie Blondies Recipe
Simple & Delicious White Chocolate Pistachio Blondies
Ingredients
For the white chocolate pistachio blondies
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup white chocolate chips
- 1/3 cup roughly chopped shelled lightly salted (or salted) pistachios, plus more for garnish
For the white chocolate drizzle
- 1/2 cup white chocolate chips
Instructions
- Step 1: Preheat oven to 350F and line an 8x8 inch square baking pan with parchment paper. (If using a 9x9 pan see notes below on baking time).
- In a mixing bowl, whisk together melted butter, white and brown sugar until combined. Add the egg, vanilla extract and almond extract and mix well.
- Using a spoon or spatula, mix flour, baking powder and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough). Add in the white chocolate chips and roughly chopped pistachios and fold in until well combined.
- Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
- Bake for 24-26 minutes or until a toothpick comes out clean. You'll see the sides of the blondies get a little golden brown and pull away from the sides of the pan. Don't over bake. Let the blondies cool completely in the pan.
- Once cooled, make the white chocolate drizzle by adding the white chocolate to a microwave-safe bowl. Microwave in 30 second bursts, stirring after each 30 seconds, until melted, this can take 1 minute total or so.
- Drizzle the blondies with melted white chocolate chips, top with extra roughly chopped pistachios and cut into 9 or 12 squares and enjoy!
Notes
- Elevate these white chocolate pistachio blondies even further by adding a sprinkle of flaky salt to each blondie.
- Cooking times can always vary depending on your oven. So, I suggest checking for doneness at 24 minutes as they may take less or more time than indicated in the recipe.
- Make these into Christmas blondies by substituting half of the white chocolate for dried cranberries.
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