Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 230
- Sugar: 22g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
