White Chocolate and Pistachio Blondies Recipe

If you’re on the hunt for a dessert that brilliantly balances buttery richness with a touch of crunch and sweetness, these White Chocolate and Pistachio Blondies are exactly what you need. Every bite delivers a luscious blend of melted white chocolate chips and vibrant pistachios nestled in a moist, golden base that’s both chewy and slightly crisp on the edges. This irresistible treat makes for an unforgettable twist on classic blondies, perfect for sharing with friends or indulging in your own little moment of yum.

White Chocolate and Pistachio Blondies Recipe - Recipe Image

Ingredients You’ll Need

To whip up these White Chocolate and Pistachio Blondies, you’ll rely on a handful of simple, well-chosen ingredients that each play a vital role. From the creamy melted butter that ensures moistness, to the crunchy pistachios that bring color and texture, every component works harmoniously to create that perfect balance of flavors.

  • Unsalted butter (200 g, melted): This adds a rich, velvety base that keeps the blondies moist and tender.
  • Granulated sugar (125 g): Provides sweetness and structure, helping to create a slight crispness on the edges.
  • Light brown soft sugar (125 g): Adds a deep caramel note and chewy texture to the blondies.
  • Eggs (3 medium): These bind the batter together and add richness.
  • Vanilla extract (1 tsp): Enhances flavor with a warm, aromatic touch.
  • Plain flour (275 g): The fundamental dry ingredient that gives structure to the blondies.
  • Cornflour (1 tbsp): Helps keep the blondies soft and tender by lightening the texture.
  • White chocolate chips (200 g): Bursts of creamy sweetness throughout the blondies.
  • Pistachios (200 g, chopped): Adds a satisfying crunch and a gorgeous green hue.
  • White chocolate (50 g, melted): For drizzling over the top and adding extra decadence.
  • Pistachios (25 g, chopped): A final sprinkle that amps up the texture and visual appeal.

How to Make White Chocolate and Pistachio Blondies

Step 1: Preheat and Prepare

Preheat your oven to 180ºC (or 160ºC if using a fan oven) and line a 9-inch square baking tin with parchment paper. This simple step sets the stage for the blondies to cook evenly and makes sure they come out effortlessly when baked.

Step 2: Combine Butter and Sugars

In a large mixing bowl, blend the melted unsalted butter with both the granulated sugar and light brown soft sugar. This combination forms the sweet, buttery foundation that’s essential for the signature texture and flavor of these white chocolate and pistachio blondies.

Step 3: Add Eggs and Vanilla

Next, crack in the eggs and pour the vanilla extract, mixing thoroughly but gently. This step ensures that the batter becomes smooth and beautifully rich, allowing the vanilla to bring a subtle warmth that complements the nuts and white chocolate perfectly.

Step 4: Incorporate the Flours

Pour in the plain flour and cornflour, folding them carefully into the wet mixture. The cornflour is your secret weapon here—it lightens the texture without sacrificing that classic blondie chewiness we all adore.

Step 5: Fold in White Chocolate and Pistachios

Gently fold through the white chocolate chips and chopped pistachios. This is where the magic starts to shine, as pockets of creamy white chocolate mingle with crunchy pistachios, creating texture contrasts that make each bite a joy.

Step 6: Bake to Perfection

Pour the batter into your lined tin, spreading it evenly. Bake in the preheated oven for 25-30 minutes until the top is golden and there is still a slight wobble in the middle. This wobble means the blondies will be wonderfully soft and fudgy inside once cooled.

Step 7: Cool and Chill

Allow the blondies to cool completely in the tin before transferring them to the fridge for at least 2-3 hours. Chilling sets the blondies firmly and enhances their flavor, making them easier to cut into perfect squares.

Step 8: Decorate

Once chilled, drizzle the melted white chocolate over the top and sprinkle with the remaining chopped pistachios. Let the chocolate set fully before slicing into your desired portions. I find a 4×4 grid works beautifully to yield 16 generous pieces that are just right for sharing or storing.

How to Serve White Chocolate and Pistachio Blondies

White Chocolate and Pistachio Blondies Recipe - Recipe Image

Garnishes

Your White Chocolate and Pistachio Blondies are already stunning, but a few thoughtful garnishes can elevate them even further. Try dusting with a light sprinkle of powdered sugar or a drizzle of honey for added shine. For a little extra contrast, a pinch of flaky sea salt on top can highlight the sweetness and make each bite pop.

Side Dishes

These blondies pair beautifully with simple sides that complement their rich flavors. A scoop of vanilla bean ice cream or a dollop of whipped cream perfectly balances the dense sweetness. If you want to keep it refreshing, a bowl of fresh berries adds a tart brightness that complements the pistachios.

Creative Ways to Present

For parties or special occasions, consider presenting your White Chocolate and Pistachio Blondies stacked on a pretty platter with some edible flowers or crushed pistachios sprinkled around the base. You can also serve them alongside a small pot of mascarpone or yogurt flavored with a hint of honey for a decadent but balanced treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chocolate and Pistachio Blondies in an airtight container at room temperature for up to 3 days to maintain freshness. If your kitchen is warm, keeping them in the fridge is a great alternative that also keeps the texture nice and firm.

Freezing

These blondies freeze beautifully! Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy one, just thaw at room temperature or gently warm in the microwave.

Reheating

If you prefer your White Chocolate and Pistachio Blondies warm, pop them in the microwave for 10-15 seconds or heat gently in a low oven. This softens the white chocolate and brings out the enticing flavors without drying them out.

FAQs

Can I use roasted pistachios or raw ones?

Both roasted and raw pistachios will work well, but roasted ones bring out a deeper nutty flavor and crunch that pairs beautifully with the white chocolate. Just make sure they’re unsalted to avoid altering the delicate sweetness of the blondies.

Is cornflour necessary in the recipe?

Cornflour isn’t absolutely essential, but it helps give the White Chocolate and Pistachio Blondies a softer, more tender crumb. If you don’t have cornflour on hand, you can substitute with an equal amount of plain flour, though the texture might be slightly denser.

Can I substitute the white chocolate chips for something else?

Of course! If you’re not a fan of white chocolate, you could use milk or dark chocolate chips instead. Just keep in mind the flavor profile will shift, making your blondies richer or more bittersweet, but still delicious.

How do I know when the blondies are done baking?

The key sign is a slight wobble in the center when you gently shake the tin. The edges should look set and golden brown, but the middle will remain slightly soft to give you that perfect fudgy texture once cooled.

What’s the best way to cut these blondies without crumbly edges?

After chilling the blondies completely, use a sharp knife warmed under hot water and wiped dry before slicing. This helps to make smooth cuts and prevents crumbs. Take your time cutting and wipe the knife clean between slices for the best results.

Final Thoughts

There’s something truly comforting about biting into a perfectly baked batch of White Chocolate and Pistachio Blondies — buttery, sweet, crunchy, and utterly irresistible. I hope you enjoy making and sharing this recipe as much as I do. Give it a try, and soon these blondies will become one of your go-to treats to satisfy any sweet craving with style and flair!

Print

White Chocolate and Pistachio Blondies Recipe

Delight in these rich and buttery White Chocolate and Pistachio Blondies, combining the creamy sweetness of white chocolate chips with the crunchy texture of chopped pistachios. Baked to perfection with a slight wobble in the center and finished with a decorative drizzle of melted white chocolate and extra pistachios, these blondies offer a perfect balance of flavors and textures ideal for any dessert lover.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 16 blondies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Blondies

  • 200 g unsalted butter (melted)
  • 125 g granulated sugar
  • 125 g light brown soft sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tbsp cornflour
  • 200 g white chocolate chips
  • 200 g pistachios (chopped)

Decoration

  • 50 g white chocolate (melted)
  • 25 g pistachios (chopped)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch (23×23 cm) square baking tin with parchment paper and set aside.
  2. Mix Butter and Sugars: In a large bowl, combine the melted unsalted butter with both the granulated sugar and light brown soft sugar. Stir until well blended and smooth.
  3. Add Eggs and Vanilla Extract: Crack in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
  4. Add Dry Ingredients: Sift the plain flour and cornflour into the wet mixture. Gently fold the flour mixture into the batter to avoid overmixing, just until combined.
  5. Incorporate White Chocolate and Pistachios: Fold in the white chocolate chips and the chopped pistachios evenly throughout the batter, ensuring a good distribution.
  6. Transfer to Tin and Bake: Pour the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 25-30 minutes until the top is set but still has a slight wobble in the center.
  7. Cool and Chill: Remove the blondies from the oven and allow to cool completely in the tin on a wire rack. Once cooled, place the tin in the refrigerator for at least 2-3 hours to set firmly.
  8. Decorate: Once chilled, drizzle the melted white chocolate over the top of the blondies. Sprinkle the additional chopped pistachios evenly over the chocolate drizzle.
  9. Set and Serve: Allow the chocolate drizzle to set at room temperature or in the fridge before cutting your blondies into portions. For reference, cutting into a 4×4 grid yields 16 generous pieces.
  10. Enjoy: Serve and enjoy these decadent, nutty, and sweet blondies as a perfect treat or dessert.

Notes

  • Ensure the butter is fully melted but not hot when mixing with sugars to avoid cooking the eggs prematurely.
  • Do not overbake; blondies should have a slight wobble in the center to maintain a moist and chewy texture.
  • Cooling completely before chilling helps prevent condensation and sogginess.
  • Use high-quality white chocolate for the best flavor and melting properties.
  • Store leftover blondies in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 blondie (approx. 60 g)
  • Calories: 320
  • Sugar: 23 g
  • Sodium: 75 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 30 g
  • Fiber: 1.5 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Keywords: white chocolate blondies, pistachio blondies, nutty desserts, easy blondies recipe, baked blondies, sweet treats

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