Buttery, chewy, and speckled with crunchy green jewels, these white chocolate and pistachio blondies are the ultimate indulgent treat for nut and chocolate lovers alike.
Rich with caramelized sugar and punctuated by creamy white chocolate, this easy traybake strikes the perfect balance of soft texture and bold flavor in every bite.
Irresistible Ingredients for White Chocolate and Pistachio Blondies
- Unsalted butter – Melted to infuse the blondies with a rich, moist base that keeps them soft and tender.
- Granulated and light brown sugar – This blend adds both sweetness and a warm, toffee-like depth.
- Eggs – Provide structure and richness, creating that perfect fudgy interior.
- Vanilla extract – Enhances the sweetness and balances the nuttiness of the pistachios.
- Plain flour + cornflour – The combo ensures the right chew with a slightly cakey edge.
- White chocolate chips – Lend creamy sweetness that melts beautifully into every bite.
- Chopped pistachios – Bring a satisfying crunch and vibrant color to every square.
How to Make Them – A Quick Peek into Blondie Bliss
Start by blending melted butter with two sugars until smooth and glossy. Whisk in eggs and vanilla, then stir in flour and cornflour until just combined.
Fold in white chocolate chips and chopped pistachios. Spread the batter into a lined 9×9-inch tin and bake until golden with a slight wobble in the center—just enough to promise a gooey texture.
Cool thoroughly, then chill for a few hours to help the blondies set and intensify their flavor. Finish with a drizzle of melted white chocolate and a scattering of chopped pistachios for irresistible flair.
Blondie Wisdom – Tips, Tricks & Creative Twists
To get the perfect blondie texture, avoid overmixing once the flour is added—gentle folding ensures a soft bite. If your blondies come out underbaked, check your oven’s temperature accuracy and ensure your tin size is correct.
Want a fun twist? Swap pistachios for hazelnuts or macadamias, or try a mix of dark and white chocolate for contrast. A hint of orange zest can also enhance the nutty-sweet profile for a gourmet touch.
Keeping Them Fresh – Storage Tips That Work
These blondies stay delicious at room temperature for up to 5–7 days when stored in an airtight container. For extra longevity, refrigerate them, though they may firm up slightly—just let them sit out before serving.
To freeze, wrap slices individually and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or enjoy slightly chilled for a firmer texture with a creamy bite.
White Chocolate and Pistachio Blondies
Ingredients
Blondies
- 275 g plain flour
- 200 g white chocolate chips
- 1 tbsp cornflour
- 125 g light brown soft sugar
- 3 medium eggs
- 200 g pistachios chopped
- 125 g granulated sugar
- 1 tsp vanilla extract
- 200 g unsalted butter melted
Decoration
- 50 g white chocolate melted
- 25 g pistachios chopped
Instructions
- Preheat the oven to 180°C (160°C fan) and line a 9-inch square baking tin with parchment paper; set aside. Combine the melted butter with the granulated and brown sugars until well blended. Incorporate the eggs and vanilla extract into the mixture and stir until smooth. Sift in the flour and cornflour, mixing thoroughly to form a thick batter. Gently fold in the white chocolate chips and chopped pistachios, then transfer the mixture into the prepared tin and level the surface. Bake for 25 to 30 minutes, or until the center exhibits a slight wobble. Remove from the oven and allow to cool to room temperature, then refrigerate for a minimum of 2 to 3 hours to set completely. Once fully cooled, drizzle the top with the melted white chocolate and scatter over the additional chopped pistachios. Allow the topping to firm up before slicing into 16 equal squares.
