Introduction

Pistachio blondies are a delightful twist on classic blondies, showcasing the rich, nutty flavor of pistachios in every chewy bite. With a hint of vanilla and optional white chocolate, these bars are perfect for a sweet snack or dessert.

Pistachio Blondies Recipe - Recipe Image

Ingredients

1/2 cup (113g) unsalted butter, melted
1 cup (200g) brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup shelled pistachios, roughly chopped
Optional: 1/4 cup white chocolate chips or chunks

Instructions

Step 1: Melt the butter and let it cool slightly to create a smooth base for the batter.
Step 2: In a medium bowl, whisk the melted butter and brown sugar until glossy. Add the egg and vanilla extract, whisking until the mixture is smooth and thick.
Step 3: Fold in the flour, baking powder, and salt using a spatula. Stir gently until there are no visible streaks of flour, careful not to overmix.
Step 4: Fold in the chopped pistachios and white chocolate chips, if using, for added texture and flavor.
Step 5: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Pour the batter into the pan and smooth the top. Bake for 22–26 minutes until the top is golden and a toothpick inserted near the edge comes out clean; the center should remain slightly gooey.
Step 6: Allow the blondies to cool in the pan for at least 20 minutes to set. Once cooled, slice into bars and enjoy.

Tips & Variations

For extra flavor, toast the pistachios lightly before folding them into the batter.
Swap white chocolate chips for dark or milk chocolate chips for a different taste.
Use a mix of nuts like almonds or walnuts if you want to vary the texture.

Storage

Store pistachio blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat by warming briefly in the microwave to enjoy a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

How do I know when the blondies are done?

The edges should be golden brown and a toothpick inserted near the edge should come out clean, while the center remains slightly gooey for a fudgy texture.

Pistachio Blondies Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

These Pistachio Blondies are chewy, buttery bars studded with crunchy, vibrant pistachios and optionally white chocolate chips for extra sweetness. Perfectly baked to a golden top with a slightly gooey center, they offer a deliciously nutty twist on classic blondies that’s both visually appealing and satisfyingly rich.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 to 12 blondies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1/2 cup (113g) unsalted butter, melted
1 cup (200g) brown sugar, packed
1 large egg
1 tsp vanilla extract

Dry Ingredients

1 cup (125g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Add-ins

3/4 cup shelled pistachios, roughly chopped
Optional: 1/4 cup white chocolate chips or chunks

Instructions

Melt the butter: Start by melting your butter and letting it cool slightly. This creates the base for that irresistibly chewy texture.
Whisk the wet ingredients: In a medium bowl, whisk together the melted butter and brown sugar until glossy. Add in the egg and vanilla extract, whisking until smooth and thick.
Add the dry ingredients: Fold in the flour, baking powder, and salt using a spatula. Don’t overmix—just stir until no streaks of flour remain.
Stir in the pistachios: Fold in the chopped pistachios (and white chocolate chips, if using). The green specks add beautiful color and texture to every bar.
Bake: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Pour the batter into the pan and smooth out the top. Bake for 22–26 minutes or until the top is golden and a toothpick inserted near the edge comes out clean (center should be slightly gooey).
Cool and slice: Let the blondies cool in the pan for at least 20 minutes before slicing. They firm up as they cool, making slicing easier.

Notes

Do not overmix once the flour is added to avoid tough blondies.
Use parchment paper in the baking pan for easy removal and clean-up.
For an extra rich flavor, try adding white chocolate chips but this is optional.
Allow the blondies to cool completely to achieve the best texture for slicing.
Store in an airtight container for up to 4 days at room temperature.

Keywords: Pistachio blondies, chewy blondies, nutty dessert bars, pistachio dessert, easy blondie recipe