Description
These salted pistachio white chocolate blondies are rich, buttery, chewy, and packed with irresistible flavor. Brown butter adds a warm caramel-like depth, while crunchy pistachios and creamy white chocolate create the perfect combination in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon vanilla extract
- 2/3 cup unsalted pistachios, roughly chopped
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (176°C) and line a 9×9-inch baking pan with parchment paper.
- Roughly chop the pistachios and set them aside.
- Add the butter to a saucepan over medium-high heat. Cook while stirring until it melts, foams, and develops golden-brown specks and a nutty aroma, about 3–5 minutes.
- Transfer the browned butter to a heat-safe bowl and let it cool for about 15 minutes.
- In a bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt.
- Whisk the cooled brown butter with the dark brown sugar and white sugar for 2–3 minutes.
- Add the egg, egg yolks, and vanilla and whisk until smooth and well combined.
- Gradually mix in the dry ingredients until a soft dough forms. Do not overmix.
- Fold in the chopped pistachios and white chocolate chips.
- Spread the dough evenly into the prepared pan.
- Sprinkle additional pistachios and white chocolate chips over the top if desired.
- Bake for 25–35 minutes, checking around 20 minutes. The edges should be lightly browned while the center remains soft.
- Let the blondies cool completely before slicing. The center will continue to set as they cool.
Notes
- Serve the blondies at room temperature for the perfect chewy texture.
- For an extra-indulgent dessert, serve them slightly warm with vanilla ice cream.
- Sprinkle a small pinch of flaky sea salt over the top before serving for a delicious sweet-and-salty contrast.
- Cut the blondies only after they have cooled completely for cleaner squares.
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week in a tightly sealed container.
- Freeze individual blondie squares for up to 3 months. Thaw at room temperature before serving.