Description
These White Chocolate Pistachio Blondies are rich, chewy, and studded with crunchy salted pistachios and creamy white chocolate. The nutty browned butter adds a deep, caramelized flavor that perfectly complements the sweet white chocolate glaze drizzled over the top. Baked to golden perfection and cut into 16 generous squares, these blondies make an irresistible treat for any occasion.
Ingredients
Blondies
- 3/4 cup Unsalted Butter, at room temperature, cubed
- 1 ¾ cups (220g) All Purpose Flour, measured correctly
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 3/4 cup Dark Brown Sugar
- 1/3 cup White Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla bean paste
- 3/4 cup White Chocolate Chips
- 1/2 cup Roughly Chopped Unshelled Salted Pistachios, plus more for garnish
White Chocolate Glaze
- 1 cup White Chocolate, finely chopped
Instructions
- Brown the butter: In a small saucepan over medium heat, add the butter and bring it to a boil. Continue heating and stirring constantly until the butter turns a nutty brown color. Be careful as foam may make the color hard to see; periodically remove from heat to check. Once browned, remove from heat and transfer to a heat-proof glass container. Place in the freezer to cool for 15-30 minutes, making sure the butter stays liquid and just barely warm to the touch.
- Prepare dry ingredients: Preheat your oven to 325°F (165°C). Line a 9-inch square baking pan with parchment paper and lightly spray it with cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix sugars and browned butter: In a stand mixer fitted with a paddle attachment, combine the cooled browned butter, dark brown sugar, and white sugar. Beat on medium speed until the mixture is smooth and well combined.
- Add eggs and vanilla: Add the vanilla bean paste, whole egg, and egg yolk to the mixer. Beat on medium until fully incorporated, then increase the speed to high and beat for an additional 3 minutes until the batter is light and fluffy.
- Combine dry ingredients and add mix-ins: Reduce the mixer speed to low and add the dry flour mixture. Mix just until combined, scraping down the bowl edges to ensure no pockets of flour remain. Avoid overmixing. Fold in the white chocolate chips and chopped pistachios gently with a spatula until evenly distributed.
- Bake the blondies: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are beginning to brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool completely: Remove the blondies from the oven and let them cool completely in the pan on a wire rack before adding the glaze.
- Prepare white chocolate glaze: Place the finely chopped white chocolate in a medium microwave-safe measuring cup. Microwave for 1 minute, then stir. If not fully melted, continue microwaving in 15-second intervals, stirring after each, until smooth.
- Glaze and garnish: Drizzle the melted white chocolate glaze evenly over the cooled blondies. Sprinkle additional chopped pistachios on top for garnish.
- Serve: Cut the blondies into 16 equal squares and serve.
Notes
- Be sure to measure flour correctly to avoid dry blondies—spoon flour into the measuring cup and level off with a knife instead of scooping directly from the bag.
- The browned butter adds rich flavor; don’t skip this step or substitute melted butter without browning.
- Cooling the butter before mixing with sugar prevents cooking the eggs prematurely.
- Do not overmix the batter after adding dry ingredients to ensure tender blondies.
- Use unshelled salted pistachios for optimal crunch and flavor balance.
- Allow blondies to cool completely before glazing to prevent melting and runny glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
