White Chocolate & Pistachio Blondies are rich, buttery dessert bars loaded with creamy white chocolate chips and crunchy pistachios. These White Chocolate & Pistachio Blondies have a soft, chewy center with slightly crisp edges, making them perfect for bake sales, celebrations, or an indulgent weekend treat.
Why You’ll Love This Recipe
- Soft, chewy texture with a fudgy center
- Sweet white chocolate balanced by nutty pistachios
- Simple one-bowl method
- Perfect for slicing and sharing
- Easy to make ahead and chill
Ingredients
Blondies
- 200 g unsalted butter, melted
- 125 g granulated sugar
- 125 g light brown soft sugar
- 3 medium eggs
- 1 teaspoon vanilla extract
- 275 g plain flour
- 1 tablespoon cornflour
- 200 g white chocolate chips
- 200 g pistachios, chopped
Decoration
- 50 g white chocolate, melted
- 25 g pistachios, chopped
Instructions
Step 1 – Prepare the Tin
Preheat oven to 180°C (160°C fan). Line a 9×9-inch square tin with parchment paper and set aside.
Step 2 – Mix the Base
In a large mixing bowl, combine the melted butter with granulated sugar and light brown sugar. Mix until smooth.
Step 3 – Add Eggs and Vanilla
Add the eggs and vanilla extract. Mix until fully incorporated and glossy.
Step 4 – Add Dry Ingredients
Stir in the plain flour and cornflour. Mix gently until just combined. Avoid overmixing to keep the blondies tender.
Step 5 – Fold in Chocolate and Pistachios
Fold through the white chocolate chips and chopped pistachios evenly. Pour the batter into the lined tin and smooth the surface.
Step 6 – Bake
Bake for 25–30 minutes, until the edges are set but there is still a slight wobble in the center.
Step 7 – Cool and Chill
Allow the blondies to cool completely at room temperature, then refrigerate for at least 2–3 hours to fully set for clean slicing.
Step 8 – Decorate
Drizzle melted white chocolate over the top and sprinkle with extra chopped pistachios. Let the chocolate set before slicing into 16 squares.
White Chocolate & Pistachio Blondies are best enjoyed slightly chilled or at room temperature.
Tips & Tricks
- Slight wobble in the center ensures a fudgy texture.
- Chill before cutting for sharp, neat squares.
- Toast pistachios lightly for deeper flavor.
- Add a pinch of salt to enhance sweetness.
- Use high-quality white chocolate for the best taste.
Details
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Chill Time: 2–3 hours
- Total Time: About 3 hours
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Store in an airtight container for maximum freshness.
- Can be frozen for up to 2 months.
- Great for gifting during holidays.
Nutrition (Approximate per piece)
- Calories: 320 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 19 g
FAQ
Can I use salted pistachios?
Yes, but reduce any additional salt in the recipe.
Can I substitute dark chocolate?
Yes, though it will create a richer flavor contrast.
How do I know when they’re done?
Edges should be set and center slightly wobbly.
Can I make them ahead of time?
Yes, they slice best after chilling.
Do they need refrigeration?
Not required, but chilling improves texture and slicing.
Storage
- Room Temperature: Up to 3 days
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
- To Serve: Bring to room temperature before serving
Similar Recipes
White Chocolate & Pistachio Blondies
Ingredients
Blondies
- 200 g unsalted butter melted
- 125 g granulated sugar
- 125 g light brown soft sugar
- 3 medium eggs
- 1 teaspoon vanilla extract
- 275 g plain flour
- 1 tablespoon cornflour
- 200 g white chocolate chips
- 200 g pistachios chopped
Decoration
- 50 g white chocolate melted
- 25 g pistachios chopped
Instructions
Step 1 – Prepare the Tin
- Preheat oven to 180°C (160°C fan). Line a 9×9-inch square tin with parchment paper and set aside.
Step 2 – Mix the Base
- In a large mixing bowl, combine the melted butter with granulated sugar and light brown sugar. Mix until smooth.
Step 3 – Add Eggs and Vanilla
- Add the eggs and vanilla extract. Mix until fully incorporated and glossy.
Step 4 – Add Dry Ingredients
- Stir in the plain flour and cornflour. Mix gently until just combined. Avoid overmixing to keep the blondies tender.
Step 5 – Fold in Chocolate and Pistachios
- Fold through the white chocolate chips and chopped pistachios evenly. Pour the batter into the lined tin and smooth the surface.
Step 6 – Bake
- Bake for 25–30 minutes, until the edges are set but there is still a slight wobble in the center.
Step 7 – Cool and Chill
- Allow the blondies to cool completely at room temperature, then refrigerate for at least 2–3 hours to fully set for clean slicing.
Step 8 – Decorate
- Drizzle melted white chocolate over the top and sprinkle with extra chopped pistachios. Let the chocolate set before slicing into 16 squares.
- White Chocolate & Pistachio Blondies are best enjoyed slightly chilled or at room temperature.
Notes
- Store in an airtight container for maximum freshness.
Conclusion
White Chocolate & Pistachio Blondies are rich, chewy, and packed with nutty crunch and creamy sweetness. With simple ingredients and bakery-style results, these White Chocolate & Pistachio Blondies are sure to become a favorite dessert for any occasion.