Pistachio Blondies

The kitchen smelled like butter and vanilla when my sister called, asking what I was baking. I had just discovered pistachios and white chocolate were meant to be together, and these blondies were proof. She came over straight away, and we ate them warm from the pan while discussing whether they counted as breakfast.

I brought these to a potluck last spring, and someone actually asked for the recipe before even finishing their first bite. The plate was empty within fifteen minutes, and I have been known as the pistachio blondie person ever since.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation that gives these blondies their structure and tender crumb
• 1/2 teaspoon baking powder: Just enough lift to make them light without turning them into cake
• 1/4 teaspoon fine sea salt:Enhances the pistachio flavor and balances the sweetness
• 1/2 cup (115 g) unsalted butter, melted and cooled: Use real butter here for that rich, homemade taste
• 1 cup (200 g) light brown sugar, packed:Creates the chewy texture and deep caramel notes
• 1 large egg: Binds everything together while adding richness
• 2 teaspoons pure vanilla extract:Do not skimp here, it makes the kitchen smell amazing
• 3/4 cup (100 g) shelled, unsalted pistachios, roughly chopped:The star of the show, toast them lightly for extra flavor
• 1/3 cup (60 g) white chocolate chips (optional):Melts into creamy pockets throughout the blondies

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line an 8x8 inch pan with parchment, letting the paper hang over the sides like little handles.

Mix the dry team:

Whisk together the flour, baking powder, and salt in a medium bowl until they are well combined.

Make the sweet base:

Stir the melted butter and brown sugar in a large bowl until smooth, then whisk in the egg and vanilla until the mixture turns glossy.

Bring it all together:

Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overwork the batter.

Add the good stuff:

Fold in the chopped pistachios and white chocolate chips until they are evenly distributed throughout the batter.

Spread and bake:

Evenly spread the batter into your prepared pan and bake for 22 to 25 minutes until the edges are golden and a toothpick comes out with moist crumbs.

The hardest part:

Cool completely in the pan, then lift them out using the parchment overhang and cut into squares.

Save to Pinterest

My nephew helped me make these once and insisted on adding extra pistachios to every square. They turned out beautifully nutty, and now he asks to make them every time he visits.

Making Them Your Own

I have tried swapping the white chocolate for dark chocolate chunks, and while it changes the flavor profile, it is absolutely delicious. The bittersweet chocolate plays really nicely against the salty pistachios.

Storage Secrets

These actually taste better on day two when the flavors have had time to mingle. Store them in an airtight container at room temperature for up to five days, though they rarely last that long in my house.

Serving Ideas

A warm blondie with a scoop of vanilla ice cream is pretty much perfection. I have also crumbled them over yogurt for breakfast and served them alongside coffee for an afternoon treat.

• Sprinkle flaky sea salt on top right after baking for a professional bakery look
• Toast the pistachios in a dry pan for 3 to 4 minutes before adding them to the batter
• Use a plastic knife to cut them, it prevents sticking and gives cleaner edges

Save to Pinterest

There is something so comforting about a homemade blondie, warm from the oven and studded with pistachios. I hope these become a staple in your kitchen like they have in mine.

Recipe Questions & Answers

→ Can I use salted pistachios instead of unsalted?

Yes, you can use salted pistachios, but reduce the added salt in the dry ingredients to 1/8 teaspoon to prevent the final product from becoming too salty. The salted pistachios will still provide that nice salty-sweet contrast.

→ How do I know when the blondies are done baking?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), they're ready. The edges should be golden brown, and the center should appear set but slightly soft. They'll continue cooking as they cool in the pan.

→ Can I make these ahead of time?

Absolutely! These blondies actually develop more flavor after sitting for a day. Store them in an airtight container at room temperature for up to 5 days, or freeze individually wrapped portions for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for white chocolate chips?

Dark or milk chocolate chips work beautifully, or try butterscotch chips for a different flavor profile. For a purer pistachio experience, omit the chips entirely or add dried cranberries for tart contrast.

→ Should I toast the pistachios first?

Toasting isn't required but highly recommended! Toasted pistachios at 350°F for 8-10 minutes become more fragrant and add an extra layer of crunch. Let them cool completely before folding into the batter.

→ Can I double this recipe?

Yes, double all ingredients and bake in a 9x13-inch pan. The baking time will increase to approximately 28-32 minutes. Check for doneness using the toothpick method described above.