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Easy, scrumptious and tasty white chocolate and pistachio blondies – the perfect traybake for chocolate and pistachio lovers!

Blondies

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!

White chocolate & pistachio

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 it’s 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

Blondie types

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 for these particular ones. I do have a base white chocolate blondie which you can use, but for these pistachio blondies I went more similar to my other blondies such as my lemon meringue blondies

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. These are designed to bake as a beautifully dense cake bar (which is basically what a blondie is) and be packed full of the flavour combination

Blondie Batter

A blondie like this is super simple to make, and it’s not too many ingredients. I like to make sure that the mixtures are easy to achieve and you don’t have to buy anything too outlandish to achieve it.

Butter – for a blondie mixture you can use a block unsalted butter, or you can use a baking spread – they both work well
Sugar – I like to use a combination of white granulated sugar and light brown soft sugar in these blondies
Eggs – I use 3 medium eggs in my blondies, but two large should work well
Flour – I use plain flour for my blondies as you do NOT want any raising agent, self raising flour WILL create a cake
Flavours – a dash of vanilla, and of course the white chocolate and pistachio in there

When it comes to the decoration of a traybake like this, I always do a chocolate drizzle, this time white chocolate or course, and then a sprinkle of whatever you flavour the blondies with, this time pistachio.

Original recipe

Every now and again I update recipes to suit my knowledge base and what I prefer, however, I will always include the original recipe in case you adore it. Both recipes work, and both are lovely, it’s just personal preference.

Original recipe: 250g butter, 250g caster sugar, 3 large eggs, 175g plain flour, 250g white chocolate chips, 125g pistachios
Original method: Melt the butter until smooth, and then whisk the eggs and sugar to a mousse texture for about 5 minutes. Gradually pour the melted butter into the mixture whilst still whisking and then fold in the flour white chocolate chips and pistachios. Bake for 30 minutes and then decorate

Tips & Tricks

Feel free to mix this up to your taste – maybe try a different type of nut, different chocolate, a mixture of chocolates
I use this 9″ square tin in my blondies
I use this white chocolate in this recipe
Original recipe in blog post – recipe updated July 2024
If you find your blondies aren’t baking this is likely due to not enough air in the mixture, or the incorrect tin size or ingredients
These will lsat 5-7+ days at room temp or in the fridge
These blondies will freeze for 3+ months