Description

These White Chocolate and Pistachio Blondies are rich, buttery bars packed with crunchy pistachios and creamy white chocolate. Perfectly soft and chewy, they are baked to perfection and decorated with a drizzle of melted white chocolate and extra pistachios for a festive finish. Easy to make and irresistibly delicious, these blondies make a great treat for any occasion.

Ingredients

Scale

Blondies

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)

Decoration

50 g white chocolate (melted)
25 g pistachios (chopped)

Instructions

Prepare the oven and pan: Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch (approximately 23×23 cm) square baking tin with parchment paper and set aside.
Mix butter and sugars: In a large bowl, combine the melted unsalted butter with the granulated sugar and light brown soft sugar. Stir until well combined and smooth.
Add eggs and vanilla: Crack in the eggs and add the vanilla extract. Mix thoroughly until the batter is smooth and homogenous.
Incorporate dry ingredients: Sift in the plain flour and cornflour to the wet mixture. Stir gently until just combined and no flour streaks remain.
Fold in chocolate and pistachios: Gently fold through the white chocolate chips and chopped pistachios to evenly distribute them throughout the batter.
Pour batter into pan: Transfer the batter into the prepared baking tin and use a spatula to spread it evenly to the edges.
Bake the blondies: Bake in the preheated oven for 25 to 30 minutes. Check that the center has a slight wobble to ensure moistness.
Cool and chill: Remove the blondies from the oven and allow them to cool completely in the tin. Once cooled, place in the refrigerator for a minimum of 2 to 3 hours to set firmly.
Decorate the blondies: After chilling, melt the 50 g of white chocolate if not already melted. Drizzle it evenly over the top of the blondies and sprinkle the extra 25 g chopped pistachios on top.
Set and cut: Allow the white chocolate drizzle to set fully at room temperature or in the fridge. Once set, cut the blondies into 16 pieces (4×4 grid) and serve. Enjoy your deliciously nutty and sweet treat!

Notes

Ensure not to overbake; the blondies should have a slight wobble in the center for a moist texture.
Chilling the blondies before decorating helps to firm them up and makes cutting easier.
You can substitute pistachios for other nuts like walnuts or pecans if desired.
Store leftover blondies in an airtight container in the refrigerator for up to 4 days.
For a gluten-free version, substitute plain flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate blondies, pistachio blondies, dessert bars, baked blondies, nutty blondies