White Chocolate and Pistachio Blondies
These White Chocolate and Pistachio Blondies are a delightful combination of rich, buttery sweetness and crunchy pistachio goodness, making them an irresistible treat for any occasion.
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.