Introduction
If you love chewy, buttery blondies with a nutty crunch, these Pistachio Blondies are the perfect treat! Combining the rich caramel notes of brown sugar with crunchy pistachios and white chocolate, this dessert is a delicious twist on the classic blondie.
Blondies are often described as the vanilla version of brownies, but don’t be fooled—they’re just as indulgent. The buttery base, slightly crisp edges, and soft center make them irresistible. If you’re a fan of nutty baked treats, you should also check out Soft Butter Pecan Cookies – A Chewy, Nutty Treat for another rich, flavorful dessert.
For a citrusy contrast to these blondies, try Lemon Cream Cheese Bread – A Tangy, Creamy Delight—the bright lemon flavor balances out the sweet nuttiness of the pistachios perfectly.
Ingredients & Substitutions
Main Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cups brown sugar, packed (light or dark for different caramel depth)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (substitutes: gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- ¾ cup white chocolate chips (optional but highly recommended!)
Optional Add-Ins
- ½ teaspoon almond extract – enhances the nuttiness
- ½ cup shredded coconut – adds texture and sweetness
- ½ teaspoon cardamom – for a spiced flavor twist
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch or 9×13-inch baking dish with parchment paper for easy removal.
2. Mix the Wet Ingredients
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully combined.
3. Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
4. Add the Pistachios & White Chocolate
- Gently fold in chopped pistachios and white chocolate chips.
- Spread the batter evenly into the prepared baking dish.
5. Bake & Cool
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 15-20 minutes before slicing.
6. Serve & Enjoy!
- Cut into squares and enjoy as-is, or serve with a scoop of vanilla ice cream for extra indulgence.
Pro Tips for the Best Pistachio Blondies
- For extra chewiness, use dark brown sugar instead of light.
- For extra crunch, reserve some pistachios and sprinkle them on top before baking.
- For a more intense pistachio flavor, use pistachio extract instead of almond extract.
- Want an even softer texture? Slightly underbake them and let them finish setting as they cool.
If you love easy and quick desserts, you might also enjoy Classic Cherry Delight – A Timeless No-Bake Dessert—a great option when you need a delicious treat without baking.
Creative Variations
1. Chocolate Pistachio Blondies
- Swap white chocolate chips for dark chocolate for a richer contrast.
2. Salted Caramel Pistachio Blondies
- Drizzle salted caramel sauce over the blondies before serving.
3. Gluten-Free Pistachio Blondies
- Use a 1:1 gluten-free flour blend instead of all-purpose flour.
4. Vegan Pistachio Blondies
- Replace butter with coconut oil and eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Serving Suggestions
- With coffee or espresso for a balanced, nutty pairing.
- Topped with whipped cream and extra pistachios for a fancy presentation.
- Drizzled with white or dark chocolate for added richness.
Storage & Reheating Guide
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keeps fresh for up to a week.
- Freezing: Wrap individual bars and freeze for up to 3 months.
- Reheating: Microwave for 10-15 seconds to bring back the fresh-baked taste.
FAQs (Frequently Asked Questions)
1. Can I use roasted, salted pistachios?
Yes! Just reduce the added salt in the recipe slightly.
2. How do I make these blondies extra chewy?
Use dark brown sugar and slightly underbake them.
3. Can I substitute pistachios with another nut?
Yes, almonds, pecans, or macadamia nuts work well too.
4. Why did my blondies turn out dry?
Overbaking can cause dryness—check them at 25 minutes and remove when they are just set.
5. Can I double this recipe?
Yes! Use a 9×13-inch pan and bake for an extra 5-7 minutes.
Final Thoughts
These Pistachio Blondies are chewy, buttery, and packed with nutty goodness. Whether you’re making them for a gathering or just to satisfy a sweet craving, they’re guaranteed to be a hit.
Give them a try and let me know how they turn out! 🍪💚
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Pistachio Blondies – A Nutty, Chewy Delight
Description
I made these last Christmas and my in-laws haven’t stop talking about them since! Safe to say I will be bringing them to our family xmas again this year. So easy, so good
Ingredients
1 cup butter (2 sticks), room temp ¾ cup brown sugar ¼ cup granulated sugar 2 eggs ½ teaspoon vanilla extract 1 (3.4 oz) instant pistachio pudding 2 ⅓ cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted pistachios, roughly chopped ½ cup white chocolate chips
Instructions
Preheat oven to 350 degrees F and grease an 8×8-inch baking dish. In a large bowl, mix butter, brown sugar, and granulated sugar until light and smooth. Mix in eggs, vanilla, and pistachio pudding mix. In a small bowl, sift together flour, baking soda, and salt, then slowly add dry ingredients to the wet. Fold in pistachios and white chocolate chips. Transfer to the prepared baking dish and bake for 25-28 minutes or until blondies are cooked through the center. Allow blondies to cool for at least 30 minutes before cutting.