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White Chocolate and Pistachio Blondies Recipe

White Chocolate and Pistachio Blondies Recipe
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★★★★★

4.7 from 10 reviews

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.

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

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

Find it online: https://flavorsbymaya.com/white-chocolate-and-pistachio-blondies-recipe/