Pistachio Blondies
Chewy, rich, and full of nutty flavor, these Pistachio Blondies are made with a buttery white chocolate base, a generous swirl of pistachio paste, and finished with a luscious pistachio ganache. The result is a soft, dense blondie recipe that highlights pistachio in every bite—perfect for pistachio lovers and anyone looking for a unique dessert treat.
Best Pistachio Blondies Recipe
These white chocolate pistachio blondies feature a tender crumb thanks to melted white chocolate and butter, with pistachio paste bringing depth and a subtle sweetness. A creamy ganache layer adds a silky finish that makes these blondies extra indulgent.
Full ingredients and total time can be found in the recipe card below!
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Pistachio Paste
This recipe requires pistachio paste, you can buy store bought, or you can make your own using this recipe!
Blondie Batter
Begin by melting unsalted butter with chopped white chocolate in a medium bowl until smooth and fully combined. You can do this in a microwave safe bowl in 15 second increments or over a double boiler. Once melted, stir in granulated sugar and pistachio paste, adding a few drops of green food coloring if you want the batter to reflect the pistachio flavor visually.
Next, whisk in a whole egg and two additional yolks, ensuring a rich, chewy texture. Transfer to a large mixing bowl if needed.
Fold in the dry ingredients, flour and a pinch of salt, into the wet ingredients, mixing gently to avoid overworking the batter.
Once combined, pour the batter into a greased and parchment-lined 8×8-inch square baking pan and smooth the surface with a spatula. Bake in a preheated 350ºF oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. If the center is still gooey, continue baking in 5-minute increments.
Let the blondies cool completely in the pan on a wire rack before adding the ganache.
Pistachio Ganache
To make the ganache, heat heavy cream with pistachio paste until it reaches about 175ºF, just below boiling. Pour the hot mixture over chopped white chocolate, straining it to remove any pistachio bits for a smooth finish. Stir with a wooden spoon until the chocolate is completely melted and the ganache is cohesive.
Allow the ganache to cool at room temperature for about an hour, or chill in the fridge while stirring every 5 minutes to speed up the process. Once thickened but still spreadable, spread the ganache with a rubber spatula in an even layer over the cooled blondies. Sprinkle some chopped pistachio and flaky salt on top for an extra kick!
Chill the assembled blondies for 10 minutes in the fridge or about 40 minutes at room temperature before slicing and serving.
Storage
Store the pistachio blondies in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for about 20 minutes before serving for the best texture.
Tips & Tricks for Pistachio Blondies
Bake Until Set: Always test with a toothpick—if it comes out with wet batter, continue baking until it emerges clean or with just a few moist crumbs.
Use a Metal Pan: Avoid glass pans, as they heat unevenly and can cause the blondies to be overbaked on the edges while underbaked in the center.
White Chocolate Quality: Opt for white chocolate chips or bars with at least 20% cocoa butter, such as Callebaut or Lindt. Candy melts won’t yield the same creamy texture or flavor.
Pistachio Paste: Pistachio cream is sweeter than paste; if using an unsweetened paste, consider adding an extra ¼ cup of sugar to balance the sweetness.
Variations
- Pistachio Crunch: Stir chopped roasted pistachios into the batter for added texture.
- Chocolate Drizzle: Drizzle dark chocolate over the ganache for a contrasting flavor.
- Fruit Twist: Add a layer of raspberry jam beneath the ganache for a fruity accent.
Similar Recipes to Pistachio Blondies
If you make these Pistachio Blondies, I’d love to see! Tag me on Instagram with your creations.
Pistachio Blondies
Ingredients
Blondie Batter
- ½ cup unsalted butter 113g
- 1 cup chopped white chocolate 170g
- 1 cups granulated sugar 200g
- ½ cup pistachio paste store bought, or use this recipe
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour 255g
- ¼ tsp salt
Pistachio Ganache
- ¾ grams white chocolate 120g
- ¼ cup heavy cream 60ml
- 3 tbsp pistachio paste try this recipe, 45g
Instructions
Blondie Batter
- Pre-heat the oven to 350ºF. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan, it will not bake evenly.
- To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar and whisk to combine.
- Add the pistachio paste, and if desired, add green food coloring to make the batter a bright color.
- Whisk the mixture by hand or use an electric mixer to combine everything smoothly. If using a stand mixer, opt for the whisk attachment. A hand mixer works just as well—but a simple whisk does the job perfectly too.
- Add the egg, egg yolks and whisk until incorporated.
- Add the flour and salt to the bowl, mix on low to combine. You can finish mixing with a spatula to avoid over mixing the batter.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the blondies in the oven for 35 to 40 minutes, until the blondies look set around the edges and on top. It can take longer to bake, make sure a toothpick comes out clean when inserted in the blondie. If it has gooey batter attached to it, keep baking.
- Remove the blondies from the oven.
- Let them cool down.
Pistachio Ganache
- Mix the heavy cream and pistachio paste together.
- Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
- Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache. Squeeze the mixture well to ensure only the bits of nuts are being retained by the strainer. Mix with a whisk until the chocolate melts entirely.
- Let the ganache cool down at room temperature for about 1 hour. You can place it in the fridge and stir every 5 minutes or so to speed up the setting process.
- Spread the ganache over the cooled blondies.
- Let it set for about 10 minutes in the fridge or 40 minutes at room temperature. Slice and serve.
Storage
- Store the blondies in an air-tight container, in the fridge, for up to 3 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving.
