These White Chocolate and Pistachio Blondies are the ultimate treat for pistachio lovers, combining rich, buttery blondie layers with a luxuriously creamy pistachio crème centre. Soft, chewy, and packed with flavour, this recipe elevates classic blondies with the delicate sweetness of white chocolate and the distinctive nutty depth of pistachio.
Each bite reveals a gooy pistachio crème filling nestled inside a tender white chocolate blondie, creating a perfect contrast of textures—fudgy edges, soft centers, and a smooth, indulgent core. The subtle sweetness of white chocolate enhances the natural pistachio flavour without overpowering it, making these blondies irresistibly balanced.
Perfect for dessert tables, gifting, or an elevated everyday bake, these pistachio white chocolate blondies are a show-stopping recipe that feels both comforting and refined.
Ingredients:
White Chocolate and Pistachio Blondies
250g Butter (melted)
135g Light Brown Sugar
135g Caster Sugar
300g Plain Flour
200g White Chocolate (chopped into small pieces)
200g Pistachios
3 x Eggs
1 Tsp Vanilla Extract
200g Pistachio Crème
100g Pistachio Crème
Decoration
100g White Chocolate
50g Pistachios
1. Preheat the oven to 180C/350F/Gas Mark 4. Place the pistachios (250g) onto a baking pan. Roast for 10 minutes, and the pistachios should have a nice aroma. Let the roasted pistachios completely cool. Then chop the pistachios into small pieces.
2. Cut out some parchment paper and place it on a work surface. Take a 9inch x 9inch baking tin and draw a square with a pen/marker using the tin as a guide. Then draw another square 1 inch inside the big square. Flip the parchment paper.
3. Line a 9inch x 9inch baking tin with parchment paper. Preheat the oven to 180C/350F/Gas Mark 4.
4. Pour the pistachio crème onto the parchment paper (if your pistachio crème is too thick, gently warm it in a water bath or microwave). Spread the pistachio crème into a square (8inch x 8inch). Then place it in the freezer to solidify.
5. Into a large mixing bowl, add the melted butter, light brown sugar, caster sugar and vanilla extract and mix until all the ingredients have combined.
6. Next, add the eggs and mix again until the mixture becomes lighter and airier.
7. Add the flour to the mixture and mix again until all the flour has been mixed in.
8. Add the chopped white chocolate and chopped pistachios (200g) to the blondie mixture. Fold the ingredients so they are evenly distributed.
9. Pour half of the White Chocolate and Pistachio Blondie mixture into the tin and spread evenly using an offset spatula.
10. Remove the pistachio crème square from the freezer and place it in the middle of the tin.
11. Pour the remaining White Chocolate and Pistachio Blondie mixture into the tin. Spread the mixture using a off set spatula, so you have a smooth top.
12. Add teaspoon-sized portions of pistachio crème (if your pistachio crème is too thick, gently warm it in a water bath or microwave) on top of the blondie mix and feather it into the blondie mixture.
13. Bake the White Chocolate and Pistachio Blondies for 25-30 minutes. Then remove from the oven and allow to cool.
14. To decorate, melt the white chocolate in the microwave and transfer it into a piping bag. Snip the end of the piping bag off and drizzle the white chocolate over the blondies.
15. Next, sprinkle the chopped pistachios (50g) over the top of the blondies.
16. Finally, cut up the White Chocolate and Pistachio Blondies into squares.
Here are some of my other Blondie recipes you might like to check out!
