Pistachio Blondies (Printable Version)
Rich, chewy blondies packed with toasted pistachios and vanilla hints for a delightful classic twist.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Add-Ins
08 - 3/4 cup shelled unsalted pistachios, roughly chopped
09 - 1/3 cup white chocolate chips
# How-To:
01 - Preheat oven to 350°F. Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly blended.
03 - Mix melted butter and brown sugar in large bowl until smooth. Add egg and vanilla extract, whisking until fully incorporated.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
05 - Stir in chopped pistachios and white chocolate chips until evenly distributed throughout batter.
06 - Transfer batter to prepared pan, spreading evenly into corners with spatula.
07 - Bake for 22-25 minutes until edges are golden brown and toothpick inserted in center comes out with moist crumbs.
08 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into squares.
# Expert Tips:
01 -
- The chewy center and crisp edges create the most satisfying texture in every bite
- Toasted pistachios add a buttery richness that makes these feel special without any fuss
- They come together in one bowl with ingredients you probably already have
02 -
- Overmixing the batter makes tough blondies, so stop as soon as the flour disappears
- The toothpick test should show moist crumbs because these continue baking slightly as they cool
03 -
- Lightly toasting the pistachios in a dry pan for 3 to 4 minutes before adding them intensifies their flavor
- Room temperature ingredients mix more evenly and prevent the melted butter from seizing