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Easy, Scrumptious and Tasty White Chocolate and Pistachio Blondies – Perfect Delicious Traybake for Chocolate & Nut lovers!

I have been wanting to bake another blondie recipe since my brownie obsession recently grew again. I love the idea of blondies as they’re not quite as chocolatey as brownies, but still SO damn delicious.

You guys LOOOVE my blondies – i cannot BELIVE how well my Jammie Dodger Blondies, Kinder Bueno Blondies, Bakewell Blondies, and my White Chocolate and Raspberry Blondies have done?! You guys seriously are fans of them all!

I wasn’t really sure what flavour combination to go for, but I had loads of pistachios left over, so they had to be used. What else do pistachios go with? White chocolate! These babies are a perfect blend of smooth, sweet white chocolate, and the subtle flavour of a pistachio! A classic and timeless combination.

I posted my No-Bake White Chocolate Pistachio Cheesecake and its always been a hit week on week. My White Chocolate & Pistachio Cake has always been popular around the holidays and such, particularly for showstoppers. So, White Chocolate and Pistachio Blondies were born. I just can’t even cope, they’re so delicious!

I wasn’t sure how to really achieve this recipe, as I wanted it to be similar to my other brownie recipes, such as using melted chocolate in the base, but I just wasn’t a massive fan. Mixing the white chocolate with the butter was a little odd in my opinion, and it didn’t bake so well, so I went for a more simple approach. Making it more of a cakey type base, just with less flour, made it perfect. Loads and loads of chocolate chips in there, and the pistachios, make a dreamy blondie recipe.

When baking blondies, I don’t tend to always use a white chocolate base – but not all brownies use dark chocolate, so I don’t think it’s that weird. These however are a TRUE blondie, with only white chocolate!

Feel free to mix this up to your taste – maybe try a different type of nut, different chocolate, a mixture of chocolates – or you could even make this a brownie if you wanted!

They may not be a traditional ‘Blondie’ as it is in fact more cakey then anything, but I don’t mind that. The idea is there that they aren’t pieces of cake, and they are a traybake of sorts, so I’m calling them Blondies. I seriously like these, so I hope you do too! Enjoy!

White Chocolate and Pistachio Blondies

Easy, Scrumptious and Tasty White Chocolate and Pistachio Blondies – Perfect Delicious Traybake for Chocolate & Nut lovers!
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Category: Traybakes
Type: Blondies
Keyword: Pistachio, White Chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and Decorating Time: 2 hours 10 minutes
Total Time: 3 hours
Servings: 16 pieces
Author: Jane's Patisserie



  • 250 g unsalted butter (melted)
  • 250 g caster sugar
  • 3 large eggs
  • 175 g plain flour
  • 250 g white chocolate chips
  • 125 g pistachios (chopped)


  • 100 g white chocolate (melted)
  • 50 g pistachios (chopped)



  • Preheat your oven to 180C/160CFan, and grease & line a 9x9inch square tin and leave to the side.
  • Melt the unsalted butter carefully in the microwave, stir until smooth.
  •  Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + caster sugar! You will know it's done when you lift the whisk up out of the mix, it should leave a trail for a couple of seconds before disappearing!
  • Whilst whisking, beat in the melted unsalted butter a little at a time, making sure each bit of butter is fully combined before adding a bit more.
  • Sift in the plain flour, and fold the mixture together.
  • Add in the white chocolate chips and chopped pistachios, and fold again.
  • Pour the mixture into the tin, and bake in the oven for 30 minutes until there's just a slight wobble in the middle.
  • Leave the blondies to cool in the tin completely for at least 2 hours - they continue to cook once out the oven so don’t be afraid they are underbaked!
  • You can also leave them to ‘set’ in the fridge overnight!


  • Once cool/‘set’, drizzle over the melted white chocolate, and sprinkle on the extra chopped pistachios
  • Leave the chocolate to set, and then cut into your portions. (I did 4x4 to get 16 decent sized pieces!) Enjoy!


  • I use Callebaut Chocolate in ALL of my bakes other than when specified. I buy mine in 2.5kg bags as it makes it much easier and cheaper for me in the long run as I bake so much!
  • You can easily use other nuts such as macadamia, hazelnuts, walnut etc, but some nuts can dry things out a little more than others so be careful on adding any more than specified!
  • I used this 9″ square masterclass tin .


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. James on February 25, 2024 at 10:15 pm

    Would it be ok to use all light brown sugar instead of caster sugar to make it like a true classic blondie? How might it affect the texture?

  2. Rosy K on September 5, 2023 at 3:58 pm

    This sounds delicious! I plan to make these today and wondered if it would work to ass cardamom seeds? If so, how much would you recommend?

  3. Vanessa on July 21, 2022 at 2:56 am

    Thanks for sharing! Does it keep long?

    • Jane's Patisserie on July 26, 2022 at 2:42 pm

      Hiya! These will keep for 4-5+ days at room temp. Hope this helps! x

  4. Suzanne on July 21, 2022 at 2:55 am

    This looks so good! What a fun way to add a twist to a classic recipe!

  5. Debbie Hough on May 18, 2022 at 11:40 am

    5 stars
    these turned out amazing, i added dried cranberries to the mix. i’m going to make them again today,

  6. Helen on April 28, 2022 at 1:37 pm

    This has turned out as a cake — what did I do wrong? Please help!
    Thanks so much, Helen

    • Jane's Patisserie on April 29, 2022 at 10:41 am

      Hiya! This just sounds as though they were slightly over baked. Hope this helps! x

  7. Jess on June 28, 2021 at 6:51 am

    Hey you said soften butter then say melt it in the method so just wondering which one it is?

    • Jane's Patisserie on June 28, 2021 at 7:55 pm

      If I say to melt the butter in the method, you melt it. x

  8. Louisa on April 18, 2021 at 7:04 pm

    Can you use stork instead of unsalted butter in this recipe?

    • Jane's Patisserie on April 19, 2021 at 5:21 pm

      Hey! Yes you can xx

  9. Sophie on March 7, 2021 at 12:53 pm

    Hi Jane!
    I was wondering if this recipe would work to make completely plain blondies? As in no chocolate chips or nuts?
    If not which blondie recipe would you recommend as a basic base? I know there’s a ‘back to basics” for brownies, but could find a blondie one!

    • Jane's Patisserie on March 15, 2021 at 12:17 pm

      Hello! Yes it should do, or you can use one of my other recipes in the same way. I will work on a back to basics blondies post!x

    • Sophie on March 15, 2021 at 8:19 pm

      Ah that’s brilliant, thank you!
      Also, the thought keeps crossing my mind recently (bare with me here haha!) is there a way to make blondies with melted white chocolate in the mixture so it’s truly a white chocolate blondie? In the same way that brownies have melted dark chocolate in?

  10. Katie on February 1, 2021 at 1:42 pm

    Hi, I’ve been asked to bake these for someone but if possible a lower sugar version. Do you know if this can be done and what would you use as an alternative if so? Thanks & P.S. I absolutely love your recipes, I make them almost every weekend for family & friends who just love them!! I always recommend your recipes to people.

    • Jane's Patisserie on February 1, 2021 at 5:10 pm

      I don’t know anything about low sugar or sugar free alternatives I’m afraid! X

  11. Nishita lalan on December 9, 2020 at 6:45 am

    Replacement for eggs??

  12. Sharon on November 20, 2020 at 6:57 pm

    Hi Jane

    I have cooked these today and they are a little softish in the middle, I did put the skewer in before taking them out of the oven and it was clean. should I put it in the fridge for a little bit?
    I have tried it and it is very delicious


    • Jane's Patisserie on November 20, 2020 at 8:12 pm

      Yes, putting them in the fridge should firm them up perfectly! X

  13. Vicki Smith on September 8, 2020 at 3:40 pm

    I’ve just made these and Oh. My. Lord. They are heavenly. I mean, two pieces at a time and not even feel bad about it heavenly.

  14. Pilar on April 30, 2020 at 10:26 pm

    Hi! Can I use almond flour instead of plain flour?

    • Jane's Patisserie on May 1, 2020 at 9:25 am

      I’m afraid I haven’t tried that with these.

  15. Chloe on March 30, 2020 at 9:27 pm

    Can you use chopped up white chocolate instead of chips?

    • Jane's Patisserie on March 31, 2020 at 10:28 am

      Yes, just make sure it’s chopped up relatively small.

  16. Aakriti Arora on November 22, 2019 at 9:03 pm

    Can I use salted pistachios? and adjust sugar accordingly?

    • Jane's Patisserie on November 23, 2019 at 8:09 am

      I am sure it works, but I can’t guarantee flavour as in baking I generally don’t use salted pistachios.

  17. Judy on November 1, 2019 at 2:24 am

    This recipe look delicious would love to make it but could you convert it in to cups for me. Also the baking time. Thank you

    • Jane's Patisserie on November 1, 2019 at 8:53 am

      Hello! I don’t measure in cups – you can buy a digital scale and then be able to bake all of my recipes!

  18. Marie Turnbull-Davison on June 24, 2019 at 6:39 pm

    Can you add swirls of jam & jammie dodgers on top?

  19. Marie Turnbull-Davison on June 24, 2019 at 6:36 pm

    Can you swirl jam on top & add jammie dodgers?

  20. Michelle on June 18, 2019 at 7:11 pm

    Can you use any other type of nuts in place of pistachios? I love them but they don’t love me, as my Nan would say!

    • Jane's Patisserie on June 18, 2019 at 10:24 pm

      I haven’t tried these ones with other nuts personally, but there’s no reason why not!

  21. Jude on August 17, 2018 at 4:38 pm

    hi, just wondering if these freeze well? Thanks

    • Jane's Patisserie on August 18, 2018 at 9:29 am

      They do! x

    • Sarah on December 23, 2018 at 5:03 pm

      Hello, what size baking tray did you use please?

    • Jane's Patisserie on December 23, 2018 at 6:44 pm

      9×9″ square as mentioned in the recipe x

  22. HARSHA SHETTY on January 17, 2018 at 9:20 am

    these look delicious ! cant wait to try them ..
    n im sooo glad you use grams instead of cup for measurements. it just saves time . really helpful !

    • Sof on December 5, 2023 at 9:22 am

      5 stars
      Can you served them hot? How can I warm them up after beaing inthe fridge? Thank you! This is an awesome recipe!

    • Jane's Patisserie on December 8, 2023 at 8:23 am

      I guess you can, but they might melt a bit and break down x

  23. Shelley Patrice on January 13, 2018 at 6:12 pm

    Are the pistachios salted or unsalted?

    • Jane's Patisserie on January 13, 2018 at 6:26 pm


    • Ikram on January 17, 2021 at 8:24 am

      I see now baking poeder or soda. Doesn ‘t make it hard?

  24. Patrece Ryan on December 15, 2017 at 5:30 pm

    Can you make these without the pistachios and just white chocolate???

  25. Holly on September 29, 2016 at 10:44 am

    How long roughly will these last once baked? They look delish

    • Jane's Patisserie on September 29, 2016 at 11:03 am

      About 3 days or so 🙂

    • Holly on September 29, 2016 at 2:46 pm

      Thanks 🙂

  26. Gracie | Craftily Baking on August 1, 2016 at 3:11 pm

    Oh that sounds so delicious!! I love white chocolate!

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