Rich, nutty, Fudgy pistachio blondies packed with white chocolate chunks, chopped pistachios & Carnation pistachio drizzle.
Fudgy Pistachio Blondies
If you love pistachios and white chocolate, these Fudgy Pistachio Blondies are about to become your new favourite blondies! They’re chewy, rich, nutty, packed with Carnation’s Pistachio Drizzle and topped with more white chocolate and pistachios for that perfect blondie. These easy blondies are perfect for dessert lovers, bake sales, or afternoon treats and they look as good as they taste!
I absolutely love making blondies, they’re one of my all-time favourite bakes! Blondies are so versatile and easy to customise, and if you’ve been following my baking blog, you’ll know I already have plenty of delicious blondie recipes. But I knew I had to create this Fudgy Pistachio Blondie recipe because it’s the perfect cosy autumn bake. There’s just something about pistachios that feels so warm and comforting to me. These easy pistachio blondies are ideal for cosy weekends, dessert lovers, or anyone who enjoys baking sweet treats at home.
Why You’ll Love These Pistachio Blondies
- Fudgy and Chewy Texture– The perfect soft blondie base with gooey white chocolate chunks.
- Nutty Pistachio Flavour– Pistachio lovers will adore the rich, buttery taste and crunch of the pistachios.
- Carnation Pistachio Drizzle– Adds moisture, colour, and more delicious pistachio flavours!
- Easy Recipe– This recipe is so easy to make and it is a traybake so It’s Super quick and easy! The only long part is the setting time but trust me, that makes your blondies go from a 3 to 100! Refrigerating your blondie makes them fudgy and we all love a fudgy blondie!
- Freezer Friendly– These blondies freeze beautifully for later snacking.
White Chocolate & Pistachio
My favourite combination with pistachio has to be white chocolate, it’s simply perfect! These fudgy pistachio blondies are the ultimate blend of sweet, creamy white chocolate and the subtle nutty flavour of pistachios. You can easily switch things up by using milk chocolate or dark chocolate if you prefer a richer taste. That’s what I love most about blondies, they’re so easy to customise and always turn out delicious!
When I make blondies, I always melt white chocolate into the base. This is my secret to creating that signature fudgy, gooey blondie texture that everyone loves. You can make blondies without white chocolate, but trust me, it changes the texture completely. Melting the chocolate into the batter gives the perfect soft, rich, and chewy centre. I usually use the supermarket’s own brand white chocolate for the base, and if I’m adding chunks or drizzle on top, I’ll go for Milkybar or another creamy option. Just don’t use Milkybar for melting into the base, it’s better saved for add ins and decoration!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two eggs for structure and another egg yolk for richness. You can save the egg white for another bake!
- Golden Syrup– I love adding golden syrup into my blondies, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Pistachios– I used chopped pistachios in this recipe for that extra crunch! I also used carnations pistachio drizzle on top for more flavour and colour!
- White Chocolate– I used white chocolate in this blondie as I love the white chocolate and pistachio combo but you could use milk or dark chocolate if you’d like!
Tips & Tricks
- Store in an airtight container for up to 3 days or freeze for longer freshness.
- Don’t overbake! Slightly underbaked blondies will set as they cool and stay fudgy.
- I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
- Let them cool fully before slicing for clean edges.
- Make sure to use the right sized baking tin. I use a 9×9″ square tin for these blondies. This is the tin I use.
- If you’d like more in depth tips and tricks to get the best fudgy blondies, check out this blog post.
Frequently Asked Questions
Can I use regular chocolate instead of white?
Yes! Milk or dark chocolate chunks work great if you prefer a richer taste.
What if I can’t find Carnation Pistachio Drizzle?
In the UK, Carnations pistachio drizzle can be found in Home bargains and B&Ms. If you don’t have access to this, you can use any pistachio spread you like or even make your own!
Why are my blondies dry?
They’re likely overbaked, aim for slightly underdone in the centre; they’ll set as they cool. You will want a slight wobble in the middle when you take them out of the oven. Refrigerating them will help set them and create that dreamy fudgy blondie texture!
How Do I Know If My Blondies Are Baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
Storage And Freezing
These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
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These Fudgy Pistachio Blondies are a showstopper (full on bake off style showstopper) rich, buttery, nutty, and loaded with creamy white chocolate. Whether you’re baking for a special occasion, a weekend treat, or a bake sale, these blondies are guaranteed to be loved by everyone! They are the perfect cosy autumn bake, you’ll want to bake these blondies again and again!
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More Blondie Recipes
Recommended
Pistachio Blondies
Ingredients
- 200g White Chocolate
- 175g Unsalted Butter
- 200g Caster Sugar
- 2 Medium Eggs (50g Each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 200g Chopped White Chocolate
- 200g Chopped Pistachios
- 50g Pistachio Drizzle (Or Pistachio Spread)
Decoration
- 50g White Chocolate
- 30g Chopped Pistachios
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs and golden syrup and stir again until combined.
- Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your white chocolate chunks and chopped pistachios and stir until evenly distributed.
- Pour the mixture into the lined tin and swirl in some pistachio drizzle or spread and bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours.
- Once set, slice into 9 pieces and drizzle with melted white chocolate. Top with some crushed pistachios and enjoy! x