Thick Chewy Pistachio Crème Blondies

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Thick Chewy Pistachio Crème Blondies

These chewy thick blondies are filled with rich deep brown butter notes, buttery green pistachio bits and a dreamy ribbon of pistachio crème. These blondies use pistachio oil to amplify the earthy notes of the pistachio and use brown butter to highlight the nuttiness and warmth of the pistachio flavor. These pistachio blondies are just loaded up with pure pistachio. The texture on these blondies is truly sublime. Best of all these are so simple to whip up. The hardest part is honestly just shelling those pistachios!

Chewy thick pistachios blondies that can get whipped up in 30 minutes.

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Serving:

Ingredients:

  • 1/2 cup of unsalted butter (113 grams ~ 1 stick)

  • 1 1/4 cup white granulated sugar (250 grams)

  • 2 large eggs, cold

  • 1 egg yolk, cold

  • 1/2 teaspoon vanilla extract

  • 1/4 cup pistachio oil* (55 grams)

  • 1/2 cup shelled pistachios, salted (60 grams)

  • 1/2 cup bread flour (60 grams)

  • 3/4 cup all-purpose flour (90 grams)

  • 1 tablespoon cornstarch (10 grams)

  • 1/2 teaspoon salt

  • 1/8 teaspoon baking soda

  • 3-4 tablespoons of pistachio crème (105-150 grams)

  • Finely chopped pistachios, optional for topping

  • Flaky salt, optional for topping

Method:

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 1/2 cup of unsalted butter (113 grams ~ 1 stick)

    • After browning the butter you should have around 85 gram

  2. Preheat your oven to 325 degrees.

  3. Once butter is cooled slightly, add the white sugar. Whisk until fully combined.

    • 1 1/4 cup white granulated sugar (250 grams)

  4. Add in the egg, egg yolk, vanilla extract, and whisk for about 2-3 minutes until fluffy and light in color.

    • 2 large eggs

    • 1 egg yolk

    • 1/2 teaspoon vanilla extract

  5. Add the pistachio oil in and beat until combined into the batter.

    • 1/4 cup pistachio oil* (55 grams)

      • If you do not have pistachio oil, you can substitute a neutral oil like vegetable oil.

  6. Grind the pistachios in a blender or food processor until they are all pulverized into tiny bits and pieces.

    • 1/2 cup shelled pistachios, salted (60 grams)

  7. Add in the bread flour, all purpose flour, ground pistachios, corn starch, salt and baking soda and fold in until combined and no dry pockets remain. 

    • 1/2 cup bread flour (60 grams)

    • 3/4 cup all-purpose flour (90 grams)

    • 1 tablespoon cornstarch (10 grams)

    • 1/2 teaspoon salt

    • 1/8 teaspoon baking soda

  8. Spray an 8x8 pan with baking spray and then line it vertically and horizontally with parchment paper so you have an easy hang to pull on once its baked.

  9. Pour the blondie batter into the lined baking pan and smooth the top with an offset spatula. Dollop spoons of the pistachio crème all over and swirl with a toothpick until swirled in.

  10. Bake the blondies for about 25- 28 minutes or just until the a toothpick comes out with a few crumbs. Don’t over bake, take it out as soon as you no longer see wet batter.

  11. Pull out the the blondies from the pan and sprinkle with some finely chopped pistachios and flaky salt. Let the blondies cool in the pan for about an hour before cutting.

    • Finely chopped pistachios, optional for topping

    • Flaky salt, optional for topping

  12. Slice and enjoy! Store any leftover blondies in an airtight container at room temperature for up to 3 days.