Part brownie, part cookie, these White Chocolate Pistachio Blondies are pure delight. They’re easy to make and feature nutty brown butter in the batter, plus pockets of white chocolate and crunchy salted pistachios. The result is a thick, chewy blondie that practically melts in your mouth.
What is a ‘Blondie’?
Blondies are like the close cousins of cookies. Many recipes share the same basic ingredients—butter, sugar, flour, leavener, and eggs—and a similar method. While brownies are more like chocolate cookies, blondies resemble chocolate chip cookies in flavor profile. The main difference is texture: blondie batters typically use less flour than cookie dough, creating a wetter batter and a finished bar that’s chewier, more tender, and softer than most cookies.
Add-ins for blondies are nearly limitless. Classic blondies often include chocolate chips, but you can add nuts and white chocolate as in these White Chocolate Pistachio Blondies, or try marshmallows for a s’mores twist, or even a splash of coffee or liqueur for an adult variation.
What is Brown Butter?
Brown butter is regular butter cooked until the milk solids caramelize and turn a rich, nutty brown. As the butter heats, the milk solids separate, sink, and undergo the Maillard reaction, producing deep caramel and toasted-nut flavors. That toasty, complex flavor works beautifully in blondies and enhances the overall taste.
Browning butter is simple. Place cubed unsalted butter in a small saucepan over medium heat and let it melt and bubble. Stir constantly so it browns evenly. When it reaches a fragrant chestnut color, remove it from the heat. Let it cool until still liquid but only slightly warm—placing it in a heatproof measuring cup in the freezer for about 25 minutes speeds this step.
How to Make the White Chocolate Pistachio Blondies
1. Brown the butter: In a small saucepan over medium heat, melt the butter and continue cooking, stirring constantly, until it turns a nutty brown. Remove from heat and cool in the freezer for about 25 minutes until still liquid and just warm.
2. Combine sugars and brown butter: Add the slightly warm brown butter, white sugar, and dark brown sugar to a stand mixer and beat on medium until smooth and combined.
3. Add eggs and vanilla: Mix in vanilla, then add the eggs. Beat on medium-high for about 3 minutes until the mixture looks light and fluffy; this adds some air and helps with leavening.
4. Prep dry ingredients: In a separate bowl whisk together the flour, baking soda, and salt until evenly combined.
5. Mix wet and dry: Add the dry ingredients to the mixer and beat on low until just combined and smooth. Avoid overmixing to keep the blondies tender.
6. Fold in add-ins: Stir in the white chocolate chips and chopped pistachios with a spatula until evenly distributed.
7. Bake: Spread the batter into a prepared 9” square baking pan and bake at 325°F for about 30–35 minutes, until the edges start to brown. Allow to cool completely in the pan before glazing.
8. Glaze and finish: Melt the finely chopped white chocolate for the glaze (see instructions below), drizzle it over the cooled blondies, sprinkle with extra chopped pistachios, and cut into 16 squares to serve.
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White Chocolate Pistachio Blondies
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Ingredients
White Chocolate Pistachio 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
- 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
Equipment
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Stand mixer
Instructions
White Chocolate Pistachio Blondies
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In a small saucepan over medium heat, add the butter and bring it to a boil. Continue cooking, stirring constantly, until the butter turns a nutty brown. If the butter foams, remove it briefly to check the color. Transfer to a heatproof container and chill in the freezer for 15–30 minutes. The butter should remain liquid and just warm to the touch.
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Preheat the oven to 325°F and line a 9” square pan with parchment and cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
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Add the cooled brown butter, white sugar, and dark brown sugar to a stand mixer fitted with the paddle attachment. Beat on medium until smooth and combined.
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Mix in the vanilla, eggs, and egg yolk. Start on medium to combine, then increase to high and beat for about 3 minutes until the batter looks light and fluffy.
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Add the dry ingredients and mix on low until just combined, scraping the bowl as needed. Fold in the white chocolate chips and pistachios with a spatula until evenly distributed.
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Spread the batter into the prepared pan and bake for 30–35 minutes. The edges should begin to brown. Cool completely before adding the glaze.
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Drizzle the melted white chocolate over the cooled blondies, sprinkle with chopped pistachios, and cut into 16 squares.
White Chocolate Glaze
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Place the finely chopped white chocolate in a medium heatproof cup. Microwave for 1 minute, stir, and continue microwaving in 15-second intervals, stirring between each, until fully melted and smooth. Drizzle over the cooled blondies.