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

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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 damn delicious. I wasn’t really sure what flavour combination to go for, but I had oodles of Pistachios left over, so they had to be used. What else does pistachio go with? White Chocolate!

I posted my No-Bake White Chocolate Pistachio Cheesecake recipe a couple of months ago, 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.

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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.

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!

This recipe makes 16 Blondies!

Ingredients

Blondies
– 250 Unsalted Butter, softened
– 250g caster sugar
– 3 Large Eggs
– 175g Plain Flour
– 250g White Chocolate Chips
– 125g Chopped Pistachios

Decoration
– 100g White Chocolate, melted
– 50g Chopped Pistachios

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Method

1) Preheat your oven to 180C/160C Fan, and grease & line a 9x9inch Square Tin – leave to the side.

2) Melt the Butter carefully in the microwave, stir till smooth.

3) 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 + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

4) Whilst whisking, beat in the melted butter a little at a time, making sure each bit of butter is fully mixed in before adding a bit more.

5) Sift in the Plain Flour, and fold the mixture together. Add in the Chocolate Chips and Pistachios, and fold again.

6) Pour the mixture into the tin, and bake in the oven for 30-35 minutes** or till baked through. I checked mine with a skewer and it came out clean when baked! Leave the Blondies to cool in the tin completely.

7) Drizzle over the melted chocolate, and sprinkle on the extra chopped pistachios – leave the chocolate to set and then cut into your portions. I did 4×4 to get 16 decent sized pieces! Enjoy!

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Tips and Ideas

**Sometimes Brownies & Blondies and such can take a while to bake, for some random reason… so if at 35 minutes yours isn’t baked through fully, cover the top with foil to prevent burning and continue to bake till done!

I used 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!

Recipe inspiration from BBC Food.

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ENJOY!

Find my other Traybake 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.

40 Comments

  1. 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



  2. 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



  3. 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!
    X

    • 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?



  4. 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



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

    Replacement for eggs??

  6. 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

    Sharon

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

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



  7. 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.

  8. 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.



  9. 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.



  10. 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.



  11. 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!



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

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

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

    Can you swirl jam on top & add jammie dodgers?

  14. 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!



  15. 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?
      Thanks



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

      9×9″ square as mentioned in the recipe x



  16. 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 !

  17. 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

      Unsalted!



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

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



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

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

  19. 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 🙂



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

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

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