Description
These Easy Pistachio Blondies are rich, buttery bars featuring nutty browned butter and crunchy pistachios. Perfectly soft with a golden crust, they combine the warm flavors of brown sugar and toasted pistachios for a decadent treat that’s simple to make and sure to impress.
Ingredients
Blondie Batter
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 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, roughly chopped
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and continue cooking, swirling often, until it turns golden brown and develops a nutty aroma, about 5–7 minutes. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the browned butter and light brown sugar, whisking until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Form the Batter: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep blondies tender.
- Add Pistachios: Fold in the chopped pistachios evenly throughout the batter.
- Prepare Baking Pan: Line a 9×9-inch baking pan with parchment paper or grease it lightly to prevent sticking.
- Bake Blondies: Spread the batter evenly in the prepared pan and bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Let the blondies cool completely in the pan before slicing into squares. Enjoy them as is or with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Brown the butter carefully; watch closely to prevent burning.
- You can substitute pistachios with walnuts or pecans if preferred.
- For chewy blondies, avoid overbaking—remove when the center is just set.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
