Treat yourself to the irresistible charm of White Chocolate and Pistachio Blondies, Chewy Nutty Blondies that blend creamy white chocolate with crunchy pistachios in a buttery, golden base. Perfect for potlucks, coffee breaks, or a sweet indulgence at home, these blondies are easy to whip up and impossible to resist. Bake a batch of White Chocolate and Pistachio Blondies and watch them disappear!
Why You’ll Love White Chocolate and Pistachio Blondies
I’m head over heels for White Chocolate and Pistachio Blondies because they’re Chewy Nutty Blondies that deliver a perfect mix of gooey sweetness and nutty crunch. The white chocolate melts into every bite, while pistachios add a delightful texture. This simple recipe yields rich, crowd-pleasing treats that shine at any gathering or cozy afternoon, making them a staple in my dessert lineup.
Ingredients for White Chocolate and Pistachio Blondies
Here’s what you’ll need for White Chocolate and Pistachio Blondies (makes 16 servings):
- 1 cup unsalted butter, melted
- 1½ cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup white chocolate chips
- ½ cup shelled pistachios, chopped
Equipment
- 9×9-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk or spatula
- Wire rack
Ingredient Tips
- Butter: Melt gently to avoid overheating; unsalted for flavor control.
- Brown Sugar: Packed tightly for chewy texture; light or dark works.
- Pistachios: Shelled, unsalted; chop coarsely for texture.
- White Chocolate Chips: High-quality for creamy melt; chop a bar if preferred.
- Flour: Measure by spooning into the cup to avoid dense blondies.
Directions for White Chocolate and Pistachio Blondies
Let’s bake these delightful White Chocolate and Pistachio Blondies!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease it with non-stick spray.
Mix the Wet Ingredients
- In a large mixing bowl, I whisk 1 cup melted butter and 1½ cups packed brown sugar until smooth and glossy.
- I beat in 2 large eggs, one at a time, followed by 2 tsp vanilla extract, mixing until fully combined.
Combine the Dry Ingredients
- In a separate bowl, I whisk 2 cups flour, ½ tsp baking powder, and ¼ tsp salt.
- I gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
Add Mix-Ins and Bake
- I fold in 1 cup white chocolate chips and ½ cup chopped pistachios, ensuring even distribution.
- I pour the batter into the prepared pan, spreading it evenly with a spatula.
- I bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- I let the White Chocolate and Pistachio Blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into 16 squares.
Nutrition
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 16
- Calories: ~230 kcal per serving
- Macros per Serving: 35g carbs, 3g protein, 15g fat, 1g fiber
Variations for White Chocolate and Pistachio Blondies
Try these twists on White Chocolate and Pistachio Blondies:
- Nut Swap: Replace pistachios with almonds or walnuts for different Chewy Nutty Blondies.
- Dark Chocolate: Swap white chocolate for 1 cup semi-sweet chips for a richer flavor.
- Citrus Zest: Add 1 tsp orange or lemon zest to the batter for a fresh lift in Chewy Nutty Blondies.
- Dried Fruit: Mix in ¼ cup dried cranberries or apricots for a sweet-tart contrast.
- Salted Topping: Sprinkle flaky sea salt on top before baking for a sweet-salty vibe.
Serving Ideas:
- Pair with Layla Cooks’ Pistachio Cream Cookies for a pistachio-themed dessert spread.
- Serve with vanilla ice cream or whipped cream for decadent Chewy Nutty Blondies.
- Offer at a brunch with coffee or tea for a sweet morning treat.
Storage
I store White Chocolate and Pistachio Blondies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. For longer storage, I refrigerate them for up to 1 week, bringing them to room temperature before serving for the best flavor. To freeze, I cut into squares, wrap each in plastic wrap, and place in a freezer-safe bag for up to 3 months, thawing at room temperature. To refresh, I microwave a blondie for 10–15 seconds to soften the chocolate chips.
Serving Tips
- Presentation: Stack White Chocolate and Pistachio Blondies on a rustic board with a sprinkle of chopped pistachios for charm.
- Garnish: Dust with powdered sugar or drizzle with melted white chocolate for elegance.
- Pairing: Enjoy with a latte, hot chocolate, or chai tea to complement White Chocolate and Pistachio Blondies.
- Temperature: Serve at room temperature or slightly warm for gooey texture.
- Portion Size: One square per person for a satisfying treat.
FAQs
Here are answers to some common questions about this recipe:
How do I know when the blondies are done baking?
I always check by inserting a toothpick into the center. If it comes out with a few moist crumbs but not wet batter, they are done.
Can I make these blondies without pistachios?
Yes, you can easily swap the pistachios for another nut, like almonds or walnuts, or even omit them entirely if you prefer a plain version.
Can I use semi-sweet chocolate chips instead of white chocolate?
While the recipe calls for white chocolate chips, semi-sweet chocolate chips can be used for a different flavor profile, though the blondies will have a more chocolate-forward taste.
Can I freeze these blondies?
Absolutely! I recommend cutting them into squares, wrapping them in plastic wrap, and placing them in a freezer-safe bag. They will keep for up to 2-3 months. Just let them thaw at room temperature before enjoying.
What can I serve with these blondies?
These blondies are delicious on their own, but I love pairing them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat!
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
White Chocolate and Pistachio Blondies are a fantastic dessert that satisfies both your sweet tooth and your craving for a little crunch. With a simple recipe that comes together quickly, they’re perfect for almost any occasion. I’m sure you’ll enjoy making (and eating) them as much as I do!
White Chocolate and Pistachio Blondies
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup shelled pistachios chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and chopped pistachios, ensuring even distribution.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the blondies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and enjoy!
Notes
- Store in an airtight container at room temperature for 3-4 days, or refrigerate for longer shelf life.
- For reheating, microwave for 10-15 seconds to soften and make the white chocolate gooey again.
- These blondies can be frozen for 2-3 months. Thaw at room temperature before serving.
- For variations, you can replace pistachios with almonds or walnuts, or omit nuts altogether for a plain version.
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