Description
Delightfully rich and nutty pistachio blondies topped with a creamy pistachio white chocolate ganache. These blondies feature a buttery, tender crumb infused with pistachio paste and white chocolate, baked to golden perfection then topped with a smooth, luscious ganache for an irresistible treat perfect for any occasion.
Ingredients
Blondie Batter
- ½ cup unsalted butter (113g)
- 1 cup chopped white chocolate (170g)
- 1 cup granulated sugar (200g)
- ½ cup pistachio paste (store bought or homemade)
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour (255g)
- ¼ tsp salt
Pistachio Ganache
- ¾ cup white chocolate (120g)
- ¼ cup heavy cream (60ml)
- 3 tbsp pistachio paste (45g)
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease and line an 8×8 inch square baking pan with parchment paper, avoiding glass pans for more even baking.
- Melt butter and white chocolate: Combine the unsalted butter and chopped white chocolate in a heatproof bowl. Melt together either in 15-30 second microwave bursts stirring between or over a double boiler with simmering water, until fully melted and smooth.
- Add sugar and pistachio paste: Whisk in the granulated sugar until fully combined. Mix in the pistachio paste and optional green food coloring to achieve desired color.
- Incorporate eggs: Whisk in the whole egg and egg yolks until the mixture is smooth and fully incorporated.
- Add dry ingredients: Stir in the all-purpose flour and salt using low speed with a mixer or fold with a spatula, mixing just until combined to avoid overworking the batter.
- Pour and smooth batter: Transfer the batter into the prepared pan and spread evenly with a spatula.
- Bake blondies: Bake in the preheated oven for 35 to 40 minutes. Check doneness by inserting a toothpick; it should come out clean or with just a few moist crumbs. Continue baking if the toothpick has wet batter.
- Cool blondies: Remove from oven and allow them to cool completely in the pan on a wire rack.
- Prepare pistachio ganache: Mix heavy cream and pistachio paste in a microwave-safe bowl. Heat until hot but not boiling (around 175ºF or very hot to touch).
- Combine ganache: Pour the hot cream mixture through a fine strainer into chopped white chocolate to remove any nut bits. Whisk continuously until the white chocolate is melted and the ganache is smooth.
- Cool ganache: Let the ganache cool at room temperature for about 1 hour, or refrigerate stirring every 5 minutes to speed setting.
- Spread ganache on blondies: Pour and evenly spread the chilled ganache over the cooled blondies.
- Set ganache: Chill in the fridge for 10 minutes or let rest 40 minutes at room temperature until ganache is set.
- Slice and serve: Cut into 16 squares and serve. Enjoy your rich pistachio blondies topped with luscious ganache.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Let come to room temperature by resting on the counter for 20 minutes before serving.
Notes
- Use parchment paper for easy removal and cleaner edges.
- Do not use a glass pan as it bakes unevenly.
- You may add green food coloring to enhance pistachio color, optional.
- Check oven doneness with a toothpick to avoid under or over-baking.
- Store blondies refrigerated and bring to room temperature before serving for best texture and flavor.
- For homemade pistachio paste, blend shelled pistachios with a little oil until smooth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
