Dessert

White Chocolate and Pistachio Blondies Recipe

ByHarry Bern November 23, 2025November 23, 2025

Introduction

These White Chocolate and Pistachio Blondies are a perfect balance of sweet, nutty, and buttery flavors. They are rich, chewy, and topped with a delicate drizzle of white chocolate and crunchy pistachios. A delightful treat to satisfy any sweet tooth.

A woman's hand with light skin and blue painted nails holds a square, two-layer dessert bar in the foreground. The bottom layer is thick, beige, and nut-studded with visible pieces of green pistachio and light brown nuts. The top layer is a thin white drizzle applied in a diagonal grid pattern. In the background, more of these square dessert bars are stacked on a white plate, also showing the beige nutty layer and white drizzle on top. The surface underneath is a white marbled texture with some scattered pistachio nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g unsalted butter (melted)
125 g granulated sugar
125 g light brown soft sugar
3 medium eggs
1 tsp vanilla extract
275 g plain flour
1 tbsp cornflour
200 g white chocolate chips
200 g pistachios (chopped)
50 g white chocolate (melted, for decoration)
25 g pistachios (chopped, for decoration)

Instructions

Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 9×9 inch square tin with parchment paper.
Step 2: In a large bowl, mix the melted butter with both the granulated and brown sugars until well combined.
Step 3: Add the eggs and vanilla extract to the sugar mixture and mix thoroughly.
Step 4: Sift in the plain flour and cornflour, then fold the mixture until just combined.
Step 5: Gently fold through the white chocolate chips and chopped pistachios.
Step 6: Pour the batter into the prepared tin and spread evenly.
Step 7: Bake for 25-30 minutes, until the blondies have a slight wobble in the center but are set on the edges.
Step 8: Allow the blondies to cool completely, then chill in the fridge for at least 2-3 hours to set fully.
Step 9: Once chilled, drizzle the melted white chocolate over the top and sprinkle with the extra chopped pistachios.
Step 10: Let the chocolate set before cutting into 16 portions. Enjoy your delicious blondies!

Tips & Variations

Use shelled, unsalted pistachios for the best texture and flavor balance.
Swap white chocolate chips for chunks of your favorite white chocolate bar for a gooey texture.
Add a pinch of salt to the batter to enhance the sweetness and nuttiness.
For extra richness, substitute some butter for cream cheese to add a slight tang.
Try mixing in dried cranberries or cherries with the pistachios for a fruity twist.

Storage

Store the blondies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—just wrap them well in cling film and foil. To enjoy, thaw fully in the fridge and bring to room temperature before serving. Reheating in a microwave for 10-15 seconds can restore some softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to avoid oversalting. Unsalted butter gives you better control over the seasoning.

How do I know when the blondies are done?

The blondies should have a slight wobble in the center when you gently shake the tin, but the edges should look set and golden. This ensures a chewy and fudgy center without overbaking.