Creamy Pistachio White Chocolate Blondies
These creamy pistachio white chocolate blondies combine a smooth, buttery base with crunchy pistachios and sweet white chocolate for a quick, indulgent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (175g) white chocolate chips
- 1 cup (120g) roasted shelled pistachios, roughly chopped
- Optional: ¼ cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together melted unsalted butter, light brown sugar, and granulated sugar until smooth and glossy, about 2 minutes.
- Add eggs one at a time, whisking well after each addition. Stir in pure vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
- Fold in white chocolate chips and roughly chopped roasted pistachios gently to distribute evenly.
- Pour batter into the prepared pan and smooth the top with a spatula. If desired, sprinkle toasted coconut flakes on top for extra crunch.
- Bake for 25-30 minutes, starting to check at 23 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Allow the blondies to cool completely in the pan on a wire rack before cutting for clean slices and flavor melding.
- Use the parchment overhang to lift the blondies out gently, then cut into squares and enjoy.
Notes
Use parchment paper for easy removal and clean edges. Melted butter should be warm but not hot to avoid cooking the eggs. Fold dry ingredients gently to prevent tough blondies. Roughly chop pistachios by hand for varied texture. Tent with foil if edges brown too quickly. For extra moistness, substitute half the butter with cream cheese, beating it smooth before mixing.
Nutrition
- Serving Size: One 2x2 inch square
- Calories: 235
- Sugar: 18
- Sodium: 110
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 27
- Fiber: 2
- Protein: 4
Keywords: blondies, pistachio blondies, white chocolate blondies, easy dessert, quick blondies, nutty dessert, creamy blondies, homemade blondies