*This post may contain affiliate links. Please see my disclosure for more details!*
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
- 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!
© 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.