Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
After making these Pistachio Blondies dozens of times, I discovered the trick to getting them perfectly chewy every time. These blondies are crispy on the edges, soft in the middle, and packed with pistachio flavor. They’re so good, my family begs for them. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Pumpkin Stuffed Shells with Goat Cheese and Creamy Turkey Stroganoff Recipe for Easy Weeknight Dinner.
Why This Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout Is Pure Comfort
- Perfectly chewy texture
- Intense pistachio flavor
- Easy to make with simple ingredients
- Customizable with optional white chocolate chips
What You'll Need for Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Eggs
- Vanilla extract
- Pistachio extract or almond extract
- Pistachios
- White chocolate chips (optional)
- Pistachio extract or almond extract
- Vanilla extract
- Salt
- Optional: White chocolate chips
📝 Ingredient Notes
- Pistachio extract: If you can't find pistachio extract, use almond extract instead.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even distribution of pistachios for perfect texture. → See on Amazon
- Parchment paper — Prevents blondies from sticking to the pan and ensures easy removal. → See on Amazon
How to Make Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the batter: In a food processor, pulse pistachios until finely chopped. In a large bowl, cream together butter and sugar. Beat in eggs, then stir in extracts. Combine dry ingredients and add to wet ingredients. Fold in pistachios and white chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake at 350°F (175°C) for 25-30 minutes, until edges are golden and center is set. Let cool completely in pan.
- Serve: Using the parchment overhang, lift blondies out of pan. Cut into squares and serve.
Cook's Tips for Perfect Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
- Common mistake and fix: Avoid overmixing the batter to prevent tough blondies. Mix just until combined.
- Pro tip: For extra chewy blondies, underbake slightly and let them cool completely in the pan.
- Pro tip: For a nut-free version, substitute sunflower seeds for pistachios and use sunflower seed butter instead of butter.
Storing & Reheating Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Blondies can be made up to 2 days ahead and stored at room temperature.
Freezing Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
Freeze for up to 3 months. Thaw overnight before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a fun twist, try adding dried cranberries or chopped pretzels to the batter.
- Best substitution: Substitute almond extract for pistachio extract if needed.
- Make-ahead: Blondies can be made up to 2 days ahead and stored at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
- Troubleshooting: If blondies are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Pistachios — Key ingredient for intense pistachio flavor and chewy texture. → Check price on Amazon
Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Eggs
- Vanilla extract
- Pistachio extract or almond extract
- Pistachios
- White chocolate chips (optional)
Seasonings
- Pistachio extract or almond extract
- Vanilla extract
- Salt
Optional Toppings
- White chocolate chips
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the batter: In a food processor, pulse pistachios until finely chopped. In a large bowl, cream together butter and sugar. Beat in eggs, then stir in extracts. Combine dry ingredients and add to wet ingredients. Fold in pistachios and white chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake at 350°F (175°C) for 25-30 minutes, until edges are golden and center is set. Let cool completely in pan.
- Serve: Using the parchment overhang, lift blondies out of pan. Cut into squares and serve.
Notes
- Chef tip: For a fun twist, try adding dried cranberries or chopped pretzels to the batter.
- Best substitution: Substitute almond extract for pistachio extract if needed.
- Make-ahead: Blondies can be made up to 2 days ahead and stored at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
- Troubleshooting: If blondies are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds.
- Make ahead: Blondies can be made up to 2 days ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 180
- Protein: 3g
- Fat: 10g
- Carbs: 22g
- Fiber: 1g
- Sugar: 12g
- Sodium: 70mg
- Cholesterol: 35mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout FAQs
Yes, blondies can be made up to 2 days ahead and stored at room temperature.
Overbaking can cause blondies to become dry. Make sure to check them at the minimum baking time and adjust as needed.
Yes, blondies can be frozen for up to 3 months. Thaw overnight before serving.
No, this recipe is not suitable for the air fryer.
Almond extract can be used as a substitute for pistachio extract.
A Warm Final Note
I can’t wait for you to try Chewy Pistachio Blondies with Optional White Chocolate Chips – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
