Pistachio Blondies (Printable Version)
Rich, chewy blondies loaded with toasted pistachios and vanilla for a delightful twist on a classic favorite.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - In a large bowl, mix melted butter and brown sugar until smooth. Add egg and vanilla extract, whisking until fully incorporated.
04 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent dense texture.
05 - Stir in chopped pistachios and white chocolate chips until evenly distributed throughout batter.
06 - Transfer batter to prepared pan and spread evenly into corners using spatula.
07 - Bake for 22-25 minutes until edges are golden and toothpick inserted in center comes out with moist crumbs.
08 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into squares.
# Expert Tips:
01 -
- The edges get perfectly crispy while staying incredibly chewy inside
- Toasted pistachios add this sophisticated nuttiness that balances the sweet vanilla base
02 -
- Overbaking is the enemy, pull them out when they still look slightly underdone in the center
- Room temperature ingredients mix more evenly and prevent the batter from separating
03 -
- Room temperature eggs incorporate better into the melted butter mixture
- Chop the pistachios by hand so you get a mix of sizes, from tiny pieces to bigger chunks