Pistachios and white chocolate is a match made in heaven, especially when served in the form of these delightful pistachio blondies.
They're chewy, gooey, soft and crunchy, and absolutely packed with pistachios, lending an irresistible and totally natural green hue.
If you have a pistachio lover in your family or friendship circle, there are a must make.
Whipping these blondies up is incredibly easy. First, you'll rub some lemon zest into some light brown sugar to release the citrus oils.
Then, you'll stir in melted butter and eggs, then fold in some flour and a dash of baking powder. That's your basic batter made!
You'll then fold in well-chopped pistachios (I like to use the food processor for this job as it's super quick) and a heap of white chocolate chips.
Finally, you'll pour the batter into a lined tray and bake to squidgy perfection. With all those pistachios in the mix, your kitchen will smell incredible.
As hard as it is to resist diving straight in, I always recommend cooling and then chilling your blondies for at least a couple of hours.
This helps firm them up so that you can cut neat squares without compromising on the gooey texture. You can let them come back up to room temperature before serving for the optimal flavour experience.
Regular readers will know that I love making blondies, so believe me when I say that they are my very favourites and I cannot stop making them!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 large unwaxed lemons zest
- 240 g (8.5 oz) salted butter melted
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
- 200 g (7.1 oz) shelled pistachios
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Preheat your oven to 180C (160C fan / 350F).
Put the soft brown sugar and lemon zest in a bowl.
Rub together to release the lemon oils. (Pop the zested lemons in the fridge as you'll need them later.)
Melt the butter and add to the sugar.
Stir.
Add the eggs.
Stir again.
Add the flour and baking powder.
Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
Add the white chocolate chips.
Stir in.
Pulse the pistachios in a food processor for about 8-10 seconds, so that you have some finer crumbs and some larger pieces.
Fold the pistachios into the batter.
Spoon the batter into a lined baking tray.
Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Place the tin on a wire rack and allow to cool completely.
I then recommend you pop in the fridge for a couple of hours or overnight until completely firm.
Lift the blondies onto a serving board, remove the baking paper and slice into 15 squares (in a pattern of 3 by 5).
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Pistachio Blondies with White Chocolate Chips
Pistachio Blondies with White Chocolate Chips Recipe
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 large unwaxed lemons zest
- 240 g (8.5 oz) salted butter melted
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
- 200 g (7.1 oz) shelled pistachios
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
- Preheat your oven to 180C (160C fan / 350F).
- Put the soft brown sugar and lemon zest in a bowl and rub together to release the lemon oils. (Pop the zested lemons in the fridge as you'll need them later.)
- Melt the butter and add to the sugar, then beat in the eggs.
- Add the flour and baking powder and mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
- Add the white chocolate chips.
- Pulse the pistachios in a food processor for about 8-10 seconds, so that you have some finer crumbs and some larger pieces.
- Fold the pistachios into the batter.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Place the tin on a wire rack and allow to cool complete, then pop in the fridge for a couple of hours or overnight until completely firm.
- Lift the blondies onto a serving board, remove the baking paper and slice into 15 squares (in a pattern of 3 by 5).
Nutrition
More pistachio recipes to try
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