Pistachio lovers, this one's for you! These Brown Butter Pistachio Blondies are stuffed with pistachio cream, chocolate chunks & topped with a pistachio crunch. Chewy, gooey, nutty perfection!
Pistachio and chocolate are a match made in heaven, and you will not convince me otherwise. I'm sure you've seen the Viral Dubai Chocolate Bar floating around, but have you had Pistachio Blondies filled with chocolate chunks and pistachio cream? You're missing out! These blondies are made with brown butter (because everything is made better with brown butter), pistachio cream (HEAVEN!), chunks of chocolate, and pieces of pistachios. They are amazing, and they take so little time to make!
If you're a fan of pistachios, you have to try these Pistachio Olive Oil Chocolate Chunk Cookies, Cardamom Pistachio Cake, Pistachio Brownies, or these Italian Pistachio Cookies.
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"This recipe was easy to follow, and the results were nothing short of delicious. The blondies turned out perfectly chewy with just the right amount of gooeyness in the center and a slight crisp on the edges. It's the perfect blend of sweet, salty, and nutty!"
- Emmanie.
♥ Why You'll Love This Recipe
Brown Butter: This pistachio blondies recipe is elevated by browning the butter. It gives the blondies a nutty and toasty flavor and it pairs great with the chocolate and pistachios in this recipe.
Chewy texture: These chocolate pistachio blondies have a fudgy and chewy texture and they stay that way for days.
Easy & Quick: It's a very easy recipe to make. Once the butter is browned, everything comes together within minutes.
Pistachio cream: The secret sauce of this recipe is the pistachio cream. It's nutty, it's creamy, and it's perfect when paired with chocolate, just like my Dubai Chocolate Cheesecake Bars.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Butter: For this recipe, I use brown butter, which is melting the butter, then continuing to cook it until it browns. This gives the blondies a rich and nutty flavor.
Pistachio cream: I've made pistachio butter from scratch, but it's easier sometimes to just buy it. I got mine off Amazon.
Pistachios: Chopped up pistachios. It could be salted or unsalted, whatever you prefer.
Chocolate: I like using chocolate chunks, but you can use chocolate chips as well.
See recipe card for quantities.
✨ Variations
Chocolate: You can switch up the chocolate and use white chocolate instead. White chocolate and pistachio go well together.
Espresso: I love adding espresso to anything that has chocolate. I left it out of this recipe, but if you like, you can add a little and it will enhance the flavor of the chocolate and give hints of espresso.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Square Pan: You'll need an 8x8 square baking pan.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Brown the Butter: Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
💡 Hint: Let the brown butter cool before adding the brown sugar and egg, otherwise the egg could scramble.
Step 2
In a medium bowl, add cooled brown butter and sugar and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined.
Step 3
Then add pistachio cream directly into the batter and mix.
Step 4
Add the salt and flour and mix until incorporated. Lastly, add the chocolates and pistachio pieces and mix until just combined.
🎩Trick: Use a light colored metal baking pan. This will allow the blondies to bake evenly.
Step 5
Pour the batter into the prepared baking pan and spread it out, then add dollops of pistachio cream and spread it out with a knife, or just drizzle it on top. Then top with some extra chocolate and pistachio pieces, and bake for 20-25 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. Don't over bake.
💬 FAQ
Brown butter instead of regular or melted butter creates a deep and nutty flavor that gives off notes of caramel.
To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don't melt very well in a cookie.
To achieve a gooey blondie, this recipe uses an extra egg yolk, brown butter, chocolate chunks, and no leavening agents (to avoid cakey texture).
Pistachio butter is made of pistachios, sugar, vanilla, oil, and milk.
Pistachio butter is made of several ingredients like pistachios, sugar, vanilla, oil. Whereas, pistachio paste is just pistachios and sometimes salt.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the pistachio blondies at 20 minutes.
Cool completely: Make sure you let the blondies cool completely.
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Light-colored pan: Use a light colored metal baking pan. They help cook evenly and doesn't cook too fast.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
❄ Storage
To store, wrap up in an airtight container at room temperature for 3 to 4 days.
📖 Recipe Card
Pistachio Blondies
Ingredients
- 10 tablespoon (140 g) unsalted butter see notes
- ¾ cup (150 g) brown sugar packed
- 1 egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- ¼ cup (64 g) Pistachio cream
- ½ teaspoon salt
- 1¼ cup (150 g) all purpose flour
- 3.5 oz (100 g) chocolate, chopped (chips works too) Use 60-70% dark chocolate (or semi-sweet chips), reserving some for the top
- ¼ cup chopped pistachios chopped
Topping
- Chopped pistachios
- 3 tablespoon (45 g) Pistachio cream
Instructions
- Preheat oven to 350° F.
- Line an 8x8 light colored metal baking pan with parchment paper and set aside.
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.10 tablespoon unsalted butter
- Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
For the Pistachio Blondies
- Mix the batter: In a medium bowl, add cooled brown butter and sugar and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Then add the pistachio cream directly into the batter and mix. Add the salt and flour and mix until incorporated. Lastly, add the chocolates and pistachio pieces and mix until just combined.¾ cup brown sugar, 1 egg + 1 egg yolk, 2 teaspoon vanilla extract, ¼ cup Pistachio cream, ½ teaspoon salt, 1¼ cup all purpose flour, 3.5 oz chocolate, chopped (chips works too), ¼ cup chopped pistachios
- Bake the Blondies: Pour the batter into the prepared baking pan and spread it out, then add dollops of pistachio cream and spread it out with a knife, or just drizzle it on top. Then top with some extra chocolate and pistachio pieces, and bake for 20-25 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. Don't over bake.Chopped pistachios, 3 tablespoon Pistachio cream
- Remove from oven and allow to cool before slicing.
Notes
- Once butter is browned, it should measure out to about 110-115 grams.
- You can make your own, or buy it. I find it easier to buy it.
These were INCREDIBLE. It had so much flavor. Loved the pistachio cream in these. So good.
Thank you so much for the review, Cassie! So glad you loved the recipe! 🙂
Hello how many grams of pistachio butter is needed?(1/3 cup is around how many grams?) Thank you
About 60-70 grams.
Oh my gosh. This is probably one of the best Blondies/brownies I've ever had. Maybe one of the best desserts all time. It's so easy to make but tastes like I got it from a bakery! 10/10
This is one of my favorites! Thanks for trying it out, Hana! So glad you liked it. 🙂
This recipe was easy to follow, and the results were nothing short of delicious. The blondies turned out perfectly chewy with just the right amount of gooeyness in the center and a slight crisp on the edges. It’s the perfect blend of sweet, salty, and nutty!
Thank you so much for the review, Emmanie! So very glad you enjoyed the blondies. 🙂
These were so easy to make and so delicious! We just want to keep making them!
Thank you, Sabrina! I'm happy you enjoyed these! Appreciate the review! 🙂
amazing!!
the combination of flavors you get from this surprisingly easy recipe is unmatched!! everyone really enjoyed it and I will definitely make it again.
Do you need baking soda or powder?
You don't need either in most of my blondies recipes. I have found that not adding any leavening makes them more fudgy and less cake-like.
Hi! Just wondering, was your pistachio cream already sweet on its own? I recently bought a jar that is pretty sweet, and I’m worried that the blondies would become too sweet with the 3/4 cup of brown sugar. I’m also planing to use bittersweet chocolate chips for these. Thanks in advance! The recipe looks amazing and I can’t wait to try.
Yes! My jar was already sweetened, and I didn't find it to be overly sweet. My regular blondies recipe uses a full cup of brown sugar, but I reduced it for this recipe to offset the sweetness from the pistachio cream, which I think works, especially if you add dark chocolate.
I doubled the pistachio cream amount to deepen the flavour and otherwise kept the recipe as it. I made three batches in one day and every single person loved it. Thank you
I’ve made this about ten times now for different people with double the amount of pistachio cream and everyone loves it.