Brown Butter Pistachio Blondies

These Brown Butter Pistachio Blondies are chewy, buttery, and full of that rich, toasty flavor that makes people stop mid-bite, moan a little, and go, “Wait… what’s in these?” The pistachios add a little crunch and salt, and the white chocolate keeps everything sweet and smooth. It’s the perfect mix.

If you love brown butter, check out this brown butter frosting.

You don’t need a mixer, a bunch of bowls, or any special equipment for these. Just melt, stir, bake, and try to wait long enough for them to cool before grabbing a square. They’ve got that bakery-style flavor without the hassle, and they’re just as good for a Friday night in as they are for sharing with friends.

Ingredient Notes

• Unsalted Butter: Start with real butter, not margarine. You’ll be browning it, so keep an eye on it once it starts to foam. It goes from golden to burnt fast. If you only have salted butter, skip adding any extra salt to the batter.
• Salted Pistachios: Salted pistachios give these blondies that irresistible sweet-and-salty combo. You can usually find them already shelled in the snack or baking aisle. I went with salted because that’s what is most widely available. If yours are unsalted, add a small pinch of salt to the batter.
• Brown Sugar: Use light or dark brown sugar here. Dark brown will give a deeper caramel flavor, while light brown keeps it a little more buttery and mild.
• Eggs: Just those regular Grade AA large eggs.
• Vanilla Extract: Go for pure vanilla extract if you can. It makes a big difference in flavor since it pairs perfectly with the nuttiness of the brown butter.
• White Chocolate Chips: Melt these gently in the microwave. Short 30-second increments, stirring in between. They add sweetness and give the blondies a soft, fudgy texture.
• All-Purpose Flour: Regular all-purpose flour works great. Measure carefully. Too much flour can make blondies cakey instead of chewy.

Toasting Pistachios (Optional)

Toasting brings out the full flavor of pistachios and makes them extra crunchy. It’s optional, though. Your nuts do bake in the blondies and get some of that toasting goodness. Toasting before you start making the batter is just going the extra mile.

Spread them out in a single layer on a baking sheet and toast at 350°F for about 5 to 7 minutes. You’ll know they’re ready when they smell fragrant and nutty. Keep a close eye on them since nuts can go from perfectly toasted to burned quickly.

If you prefer using the stovetop, heat them in a dry skillet over medium-low heat and toss often until lightly golden. Let them cool before chopping and folding them into your blondie batter.

Variations and Add-Ins

You can absolutely make these blondies your own. Try swapping the pistachios for chopped pecans, walnuts, or almonds for a different nutty flavor. Add dried cranberries or cherries for a hint of tartness, or stir in a few extra white or dark chocolate chips.

If you like that sweet and salty combo, sprinkle a little flake salt on top once they’ve cooled for about 30 minutes. You could even drizzle a bit of melted white chocolate over the top for a pretty finish.

How to Brown Butter

Browning butter is easier than it sounds, and it adds a deep, nutty flavor that makes these blondies taste gourmet, while still being super easy to make.

You start by melting your butter in a light-colored saucepan over medium heat. The light color (stainless steel) allows you to see the color of the butter more clearly. A nonstick pan won’t allow you to see when the butter browns.

Once it melts, it’ll start to foam. That’s your cue to start paying close attention. As the foam subsides, brown bits begin to form on the bottom of the pan.

When it smells rich and nutty and turns golden brown, pull it off the heat right away. Transfer it to a mixing bowl so it doesn’t keep cooking. Those golden bits at the bottom? That’s pure flavor gold so scrape them in too!

Knowing When They’re Done

The secret to chewy blondies is all about timing. You want the edges to look set and golden brown, but the center should still look slightly underbaked and a little shiny. That’s how you get that soft, gooey texture once they cool. If you bake them until the center looks fully done, they’ll end up more cakey than chewy.

Start checking at 25 minutes, and give the pan a little jiggle. If just the center moves slightly, they’re perfect.

Serving Suggestions

These blondies are delicious straight from the pan, but there are plenty of ways to dress them up. Serve them slightly warm with a scoop of vanilla ice cream for an easy dessert that tastes restaurant-worthy. Add a drizzle of caramel for a little taste of heaven.