Pistachio Blondies (Print Version)
Chewy golden bars loaded with toasted pistachios and vanilla essence
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Add-Ins
08 - 3/4 cup shelled unsalted pistachios, roughly chopped
09 - 1/3 cup white chocolate chips (optional)
# Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, mix melted butter and brown sugar until smooth. Add the egg and vanilla extract, whisking until well combined.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Stir in chopped pistachios and white chocolate chips if using.
06 - Spread the batter evenly into the prepared pan using a spatula.
07 - Bake for 22-25 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack, then lift out and cut into squares.
# Expert Tips:
01 -
- The buttery, vanilla-rich base perfectly balances the nutty crunch of toasted pistachios
- These come together in one bowl with minimal fuss, yet they taste like you spent hours on them
02 -
- Overbaking is the enemy of chewy blondies, pull them when they still look slightly underdone in the center
- Toasting the pistachios for 5 minutes at 350°F before adding them transforms their flavor completely
03 -
- Room temperature ingredients prevent the melted butter from seizing and creating a greasy texture
- Chilling the dough for 30 minutes before baking intensifies the flavor and creates taller, denser bars