Pistachio Blondies are an irresistible fusion of buttery blondie bars and the nutty charm of pistachios. With a rich green hue and an ultra-moist, chewy texture thanks to instant pistachio pudding mix, these bars are both eye-catching and delicious. The sweetness of white chocolate chips balances the earthy depth of the pistachios, creating a treat that’s sweet, nutty, and satisfying in every bite.
Whether you’re baking for a holiday tray, a spring brunch, or just a cozy afternoon at home, these pistachio blondies are guaranteed to impress. Easy to whip up with pantry staples and minimal effort, they’re as practical as they are indulgent.
Ingredients
Base Ingredients
- 1 cup (2 sticks) butter, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 (3.4 oz) package instant pistachio pudding mix
Dry Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup unsalted pistachios, roughly chopped
- ½ cup white chocolate chips
Step-by-Step Instructions
Preheat and Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper, leaving overhangs for easy removal.
Cream Butter and Sugars
In a large mixing bowl, combine the room temperature butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat until the mixture is light, creamy, and fluffy—about 2 to 3 minutes. This step is key to a soft and chewy texture.
Add the Eggs and Flavoring
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and the instant pistachio pudding mix. Continue mixing until the batter turns a soft green hue and is smooth and cohesive.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. Stir well to ensure even distribution of the leavening agents.
Mix Wet and Dry Ingredients Together
Slowly add the dry flour mixture into the wet batter, mixing on low speed or by hand. Stir just until the flour is absorbed—avoid overmixing to keep the blondies soft and tender.
Fold in Pistachios and White Chocolate Chips
Add the chopped pistachios and white chocolate chips to the batter. Gently fold them in using a rubber spatula or wooden spoon until evenly dispersed throughout the mixture. Every bite should have a perfect balance of crunch and creaminess.
Transfer Batter and Bake
Spread the batter evenly into the prepared 8×8-inch baking dish. Use an offset spatula to smooth the top.
Place in the preheated oven and bake for 25 to 28 minutes. The edges should be golden and firm, while the center remains slightly soft. A toothpick inserted into the center should come out with moist crumbs—avoid overbaking to preserve the chewy texture.
Cool and Slice
Remove the blondies from the oven and allow them to cool in the pan for at least 30 minutes. For clean slices, chill in the refrigerator for an additional 20 minutes before cutting.
Use the parchment paper overhangs to lift the blondies from the pan. Cut into squares or rectangles, depending on your serving preference.
Serving Suggestions
- Serve as a sweet treat with afternoon coffee or tea.
- Plate them with a scoop of pistachio or vanilla ice cream for dessert.
- Add them to a cookie tray for festive gatherings or gift boxes.
- Warm individual bars slightly and drizzle with melted white chocolate for an elegant finish.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep chilled for up to 7 days if you prefer firmer bars.
- Freezer: Freeze individual blondies in parchment and zip-lock bags for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds before serving.
Variations and Customizations
- Add a crunch: Sprinkle chopped pistachios on top before baking for extra texture.
- Swap the chips: Replace white chocolate chips with dark chocolate, milk chocolate, or even butterscotch chips for a different flavor profile.
- Make it festive: Add a few drops of green food coloring to enhance the pistachio color for themed events or holidays like St. Patrick’s Day.
- Boost the flavor: Add a splash of almond extract for even more nutty aroma.
Tips for Perfect Pistachio Blondies
- Use room-temperature butter and eggs to help the batter emulsify properly.
- Do not overmix once the dry ingredients are added—this can make the blondies dense.
- Don’t skip the pudding mix. It’s what gives these blondies their soft, chewy, and uniquely flavored base.
- Check early: Every oven bakes differently, so start checking around 23 minutes to prevent overbaking.
- Line the pan with parchment paper for easy lifting and clean edges.
Frequently Asked Questions
Can I use pistachio paste instead of pudding mix?
Not for this specific recipe. Instant pistachio pudding mix contributes both structure and flavor. Pistachio paste lacks the thickening agents that make blondies chewy and stable.
Can I use salted pistachios instead?
Yes, but reduce or omit the added salt in the batter. Also, consider rinsing and drying salted pistachios if they’re heavily coated.
Can I double the recipe?
Absolutely. For a larger crowd, double the ingredients and bake in a 9×13-inch dish. Increase the baking time to 35–40 minutes but keep a close eye on doneness.
What makes blondies different from brownies?
Blondies are the vanilla and brown sugar counterpart to brownies. They’re buttery, dense, and chewy without cocoa powder or melted chocolate in the base.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking. Ensure the pudding mix and other ingredients are gluten-free certified as well.
Final Thoughts
Pistachio Blondies are the kind of baked treat that sneak up on you—simple in appearance, but deeply flavorful and indulgently chewy. The nutty richness of pistachios pairs beautifully with the sweet creaminess of white chocolate, creating a bar that’s anything but ordinary.
Whether you’re baking for a crowd, prepping make-ahead desserts, or simply satisfying a pistachio craving, these blondies are a must-try. With minimal prep and maximum flavor, they’re bound to become a regular rotation in your baking repertoire.Outils