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white chocolate pistachio blondies

These easy to make blondies are loaded with white chocolate and roasted pistachios for a sweet treat with a bit of crunch.

Rich, chewy and easy to make, they’re a solid pick for dessert or an afternoon snack.

Recipe & Photo by Hetal Vanmali

Each bite melts into a soft, fudgy center, while the golden edges offer just the right amount of chew.

The toasted pistachios add a delicate crunch and subtle saltiness that enhances the luscious vanilla and caramel notes.

Whether served warm with a scoop of ice cream or enjoyed on their own, these indulgent blondies are guaranteed to be a crowd favourite.

white chocolate pistachio blondies
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White Chocolate and Pistachio Blondies

Rich and irresistibly ultra-chewy, these blondies are packed with creamy white chocolate and crunchy pistachios for the perfect balance of sweetness and nuttiness.
Author Hetal Vanmali

Ingredients

  • 1 cup butter, melted and cooled
  • 1 1/2 cup light brown sugar, tightly packed
  • 2 large eggs and 1 egg yolk, room temperature
  • 1 tbsp vanilla
  • 2 1/4 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup pistachios

Instructions

  • Preheat your oven to 350 F. Spread the chopped pistachios on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let them cool completely, then chop roughly.
  • Keep the oven at 350 F. Line an 8x8-inch pan with parchment paper, leaving an overhang for easy lifting.
  • In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the eggs, yolk and vanilla, whisking until combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder and salt.
  • Fold the dry ingredients into the wet mixture until just combined and no flour shows (don’t over mix!). Gently fold in the toasted pistachios and white chocolate.
  • Pour the batter into the prepared pan and smooth the top. Sprinkle extra pistachios and white chocolate on top for a pretty finish.
  • Bake for 27-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan before slicing into squares. Best left overnight at room temperature (they’ll firm up as they cool).

Notes

TIPS
Extra indulgence? Drizzle with melted white chocolate or sprinkle with flaky sea-salt after cooling.
More cake-y texture? Add an extra ¼ cup of flour.