What a treat these Salted Pistachio White Chocolate Blondies are! They're soft and chewy blondies with deep browned butter and brown sugar flavor, sweet white chocolate, and nutty salty pistachios. They come together in one bowl and are so easy to put together! Perfect for a weekend bake, holidays, and parties.
The blondies of my dreams!! By now you can definitely tell that pistachio is my favorite nut to bake with. From cookies to bars, I absolutely love baking and snacking on them!
These blondies have chewy middles and in my opinion, are an elevated version of your classic blondie. Starting with the brown butter base, which adds so much flavor. Then, the sweet white chocolate and roasted pistachios combination. Absolutely insane!!!
They're easy to make and perfect to share with a crowd any time of the year.
Step by step instructions
Here is how to make and bake these Salted Pistachio White Chocolate Blondies. You will need a 9×9 baking pan lined with parchment paper, two large mixing bowls, a whisk, and a spatula.
Step 1: Brown the butter. Check recipe card on browning butter instructions.
Step 2: Mix dry ingredients. Combine flour, baking powder, salt, cinnamon, and cornstarch in a bowl and stir together, then set aside.
Step 3: Whisk butter and sugars. Combine white sugar, dark brown sugar, and slightly cooled browned butter for 2-3 minutes until well combined.
Step 4: Add in egg, yolks, and vanilla. Whisk in the egg, egg yolks, and vanilla until well combined, scraping the sides of the bowl as needed.
Step 5: Combine. Add the dry and wet ingredients together and with a spatula, mix until a soft dough forms. Do not over-mix!
Step 6: Add pistachios and chocolate. Mix in the chopped pistachios and white chocolate a few times until evenly distributed.
Step 7: Spread and bake. Add into the prepared pan and spread evenly. Add extra chopped pistachios and white chocolate on top.
The blondies bake for 25-35 minutes. Overbaked blondies turn dry fast, so the goal is to pull them out just before they look fully done.
Start checking around the 20 minute mark, the edges will look set and a light golden brown, but the center will still be soft. If you insert a toothpick, you want a few moist crumbs, not a clean stick.
FAQ
How do I store these blondies?
These pistachio blondies are best enjoyed within the first couple of days. Store them on the counter for 3 days in a container or glass display, or in the refrigerator for up to 1 week!
Why did my blondies turn out dry?
They were likely overbaked. Blondies continue to cook as they cool, so it’s best to take them out a little early.
Can I use salted pistachios?
Yes, just remove the added salt.
Can I substitute the white chocolate?
Yes, feel free to use milk, semi-sweet, or dark chocolate. You can also omit it completely.
Can I freeze the blondies?
Yes! The blondies freeze great. Once baked and cooled, slice and wrap them tightly. Thaw at room temperature before serving, or warm up slightly in the microwave for an extra gooey blondie.
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Salted Pistachio White Chocolate Blondies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1/2 tsp salt*
- 3/4 cups + 2 tbsp unsalted butter melted and browned
- 3/4 cups dark brown sugar
- 1/4 cup white sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 1 tbsp vanilla
- 2/3 cups unsalted pistachios*
- 3/4 cups white chocolate chips*
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside. Chop the pistachios and set aside.2/3 cups unsalted pistachios*
Brown the butter
- In a pot over medium-high heat, add the butter. It will melt, then begin to sizzle, crackle, and foam. Continue mixing the entire time to prevent burning. After 3-5 minutes, the nutty aroma of browned butter will arrive. There will also be brown amber specks on the bottom of your pot. Transfer into a heat-safe dish to cool for 15 minutes before using.3/4 cups + 2 tbsp unsalted butter
For the blondies
- Combine flour, baking powder, cinnamon, cornstarch, and salt. Set aside.2 cups all-purpose flour, 1/2 tsp baking powder, 1 tsp cornstarch, 1/4 tsp cinnamon, 1/2 tsp salt*
- Whisk together slightly cooled brown butter, brown sugar, and white sugar. Whisk for 2-3 minutes until well combined.3/4 cups dark brown sugar, 1/4 cup white sugar, 3/4 cups + 2 tbsp unsalted butter
- Add in the egg, egg yolks, and vanilla. Continue whisking until well combined, scraping the bowl as needed.1 large egg, 2 large egg yolks, 1 tbsp vanilla
- Mix in the dry ingredients just until a soft dough forms.
- Mix in the chopped pistachios and white chocolate.3/4 cups white chocolate chips*, 2/3 cups unsalted pistachios*
- Transfer into the prepared pan and sprinkle extra chopped pistachios and white chocolate on top.
- Bake for 25-35 minutes or until the edges are a light brown and the middles are soft. The blondies will continue to bake as they cool. Start checking around the 20 minute mark. A toothpick inserted in the middle will come out moist with a few crumbs.
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