Pistachio Blondies

There’s something irresistibly comforting about a good blondie. The buttery chew, the sweet vanilla aroma, and that soft, fudgy texture—it’s like the brownie’s charming cousin who doesn’t need chocolate to steal the show. But if you really want to elevate your blondie game, let me introduce you to the star of today’s recipe: Pistachio Blondies.

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Why Pistachios?
Pistachios are underrated in baking. They add a subtle nuttiness, a pop of green, and just enough crunch to make every bite feel special. While walnuts and pecans often get the spotlight in cookie bars, pistachios bring a refined flavor that's slightly sweet, earthy, and completely addicting.
Pair that with the caramel notes of coconut sugar, a splash of vanilla, and a soft, gooey streaks of Italian Pistachio Creme throughout, and you've got a dessert that's equally suited for bake sales, holiday trays, or a Tuesday night pick-me-up.

THAT PISTACHIO CREME IS ON EVERYONE'S WATCH LIST. IT'S ABSOLUTELY DELIGHTFUL. □

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What You’ll Love About These Pistachio Blondies

• One-bowl recipe – minimal cleanup, maximum flavor.
• Customizable – throw in white chocolate chips, dried cranberries, or even a swirl of tahini instead of pistachio creme.
• Ready in under 30 minutes – from mixing bowl to first bite.
• Perfectly chewy with golden edges – the best of both textures.

SWIRL THAT PISTACHIO CREAM THROUGHOUT THE BATTER

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.
• Wrap them up as gifts—these blondies stay chewy for days.
• Pair with coffee or tea for an elevated afternoon snack.

Pistachio blondies are a simple twist on a classic that feels just a little bit fancy. Whether you’re baking for a crowd or just for yourself (we don’t judge), this is a recipe worth keeping on repeat.
Have you tried baking with pistachio creme before? Let me know how your blondies turn out in the comments below—or share your favorite add-ins!

Pistachio Blondies

1/2 cup butter, melted
1/2 cup brown sugar (or coconut sugar which makes a less chewy texture)
1 teaspoon vanilla. (I love vanilla paste)
1 large egg,
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup pistachio creme or pistachio butter
1/4 cup roughly chopped pistachios


Preheat oven to 350 degrees and line an 8 x 8 inch baking pan with parchment paper.


In a large bowl whisk together the melted butter, brown sugar and egg.


Stir in remaining ingredients except pistachios and pistachio butter until well combined and pour into the prepared pan.  Spread evenly.  Using a palette knife will assist greatly as this is a stiff batter.


Dollop randomly with pistachio butter then gently swirl into batter.  Sprinkle with pistachios.


Bake for about 20-22 minutes.  Let cool slightly, then use parchment to pull out of baking pan and cut into desired sizes.