White Chocolate Blondies are made with brown butter and pistachios, making them a unique treat that will satisfy your sweet and salty craving! They’re easy to make and melt in your mouth delicious.
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Put on your sugar rush pants, because white chocolate blondies are about to give us a run for our money!
There are three awesome things going on here:
- White chocolate
- Brown butter
- Pistachios
Any one on their own would make for an incredible cookie bar, but all three together make these irresistible!
These brown butter white chocolate pistachio blondies are sweet, rich, crunchy, salty, and oh so dreamy. White chocolate is usually paired with macadamia nuts, but I’m on such a pistachio kick and I think they matched up perfectly.
Ingredients
- Butter
- Light brown sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Pistachios
- White chocolate chips
How to make blondies
- Preheat the oven to 350ºF.
- In a small saucepan, melt butter over medium heat, swirling the pan occasionally until brown and nutty.
- Remove from the heat and transfer the butter and all the browned bits to a large bowl. Allow the butter to cool slightly.
- Once the butter has cooled, whisk in the brown sugar until incorporated.
- Add the eggs and vanilla and continue to whisk until smooth.
- Fold in the flour and baking powder until the dry ingredients are no longer visible.
- Fold in the pistachios and white chocolate chips.
- Transfer the batter to the prepared baking pan and smooth out the top. Bake 22-25 minutes or until the edges are just beginning to brown and a toothpick inserted in the center comes out clean.
Top tips
How to make brown butter
In a small saucepan, melt butter over medium heat. The butter will begin to crackle and foam a bit. Allow it to cook, swirling the pan occasionally, until the crackling subsides and the butter begins to turn a nutty brown.
Do not walk away from butter while it is browning because it can go from normal to burned in a matter of seconds. Just keep an eye on it and you’ll be done in no time, I promise!
Remove the pan from the heat and transfer the butter and all the browned bits to a large bowl. The browned bits are where all the nutty flavor lives!
Don’t overmix
Dry, dense blondies can be the result of overmixing your batter. You’ll want to mix your eggs in well, but once you add the flour use a gentle hand to fold it in.
It’s important to just stir the batter enough that the flour is incorporated. I usually leave a little flour visible before adding the chocolate chips and nuts, then finish the gentle mixing to spread those throughout the batter.
Don’t over bake blondies
To avoid dry, over baked blondies, I recommend slightly under baking them. The blondies should still be under baked in the middle when you take them out of the oven, but will continue to bake as they cool!
How to store white chocolate blondies
Let your blondies cool completely before covering with plastic wrap. Store at room temperature or in the refrigerator for up to 4 days, although they are best enjoyed the day they are made. You can also store it in the freezer for up to 3 months.
Tips for customizing blondies
- Make them dairy free by using a dairy free butter and white chocolate
- Swap the pistachios for your favorite nut such as macadamia, walnut, or pecan
- Skip the browning and use 12 tablespoons of butter instead
- Swap the white chocolate chips for semisweet, bittersweet, or your favorite candy bits
FAQ
Blondies are basically “blonde brownies“. They have the same chewy, fudgy texture of a brownie, but are flavored with vanilla instead of chocolate.
Blondies freeze great, just make sure you let them cool completely before cutting and placing in an airtight container, separating any stacked brownies with parchment or aluminum foil.
If you prefer to thaw them, simply pop them in the microwave for 20-30 seconds until warmed.
More dessert bar recipes
- Easy Chocolate Chip Blondie Recipe
- Scotcheroos
- Pumpkin Chocolate Chip Bars
- Peanut Butter Oat Bars
- Pecan Pie Bars
- Gingerbread Bars
- Vegan Cookie Dough Bars
- Nutty Chocolate Oat Bars
- White Chocolate Pistachio Blondies
- Chocolate Chunk Blondies
- Butterscotch Bars
- Peanut Butter Cup Cookie Bars
- Chocolate Revel Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
White Chocolate Blondies with Pistachio
Ingredients
- 13 tablespoons butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 4 teaspoons pure vanilla extract
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 cup shelled pistachios, roughly chopped
- 1 cup good quality white chocolate chips
Instructions
- Preheat the oven to 350ºF. Spray a 9×13 baking pan with cooking spray. Line the pan with parchment paper so it hangs a bit over the sides, and then spray the parchment paper with cooking spray.
- In a small saucepan, melt butter over medium heat. The butter will begin to crackle and foam a bit. Allow it to cook, swirling the pan occasionally, until the crackling subsides and the butter begins to turn a nutty brown. Remove from the heat and transfer the butter and all the browned bits to a large bowl. Allow the butter to cool slightly.
- Once the butter has cooled, whisk in the brown sugar until incorporated.
- Add the eggs and vanilla and continue to whisk until smooth.
- Fold in the flour and baking powder until the dry ingredients are no longer visible.
- Fold in the pistachios and white chocolate chips.
- Transfer the batter to the prepared pan and smooth out the top. Bake 22-25 minutes or until the edges are just beginning to brown and a toothpick inserted in the center comes out clean. You don’t want to over bake them or they will be dry. Allow the bars to cool before using the parchment to lift them out of the pan. Cut into squares and serve.
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