Description
These Easy Pistachio Blondies feature a rich brown butter base that adds a nutty depth to the classic blondie. Packed with crunchy pistachios, these chewy, golden treats offer a delightful combination of buttery sweetness and subtle saltiness. Perfect for a quick dessert or a snack, these blondies are simple to make and sure to impress with their unique flavor twist.
Ingredients
Blondie Base
- 1 cup unsalted butter (for browning)
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup shelled pistachios, chopped
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns a golden brown color and emits a nutty aroma. This should take about 5-7 minutes. Remove from heat and allow it to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with light brown sugar. Stir together until well mixed. Next, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
- Add Pistachios: Fold in the chopped pistachios evenly throughout the batter to distribute the nuts in every bite.
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal, or grease it lightly.
- Bake Blondies: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into squares.
Notes
- Be sure not to burn the butter while browning; it should be golden brown, not black.
- Chilling the batter for 30 minutes before baking can enhance texture but is optional.
- Store blondies in an airtight container at room temperature for up to 4 days.
- For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
- Use shelled, unsalted pistachios for best results.
