Pistachio Blondies (Printable version)

Chewy golden squares loaded with toasted pistachios and vanilla. Simple 40-minute treat.

# 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 an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - In a large bowl, combine melted butter and brown sugar, stirring until smooth. Add egg and vanilla extract, whisking until fully incorporated.
04 - Fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain tender texture.
05 - Stir in chopped pistachios and white chocolate chips until evenly distributed throughout batter.
06 - Spread batter evenly in prepared pan. Bake for 22-25 minutes until edges are golden and toothpick inserted in center comes out with moist crumbs.
07 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into squares.

# Expert Advice:

01 -
  • The texture is incredibly chewy with crisp edges, like the perfect intersection of a brownie and a cookie
  • White chocolate adds creamy sweetness that lets the pistachios truly shine instead of competing with them
  • They come together in one bowl with zero fancy techniques, making them perfect for last-minute baking
02 -
  • Underbaking slightly is better than overbaking—remove them when a toothpick comes out with moist crumbs, not clean
  • Room temperature ingredients prevent the melted butter from solidifying into tiny lumps that never fully incorporate
03 -
  • Use light brown sugar rather than dark for a more delicate caramel flavor that does not overpower the pistachios
  • Let the melted butter cool until it is warm rather than hot—hot butter can cook the egg slightly and change the texture

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