Pistachio Butter Blondies

Why You’ll Love This Recipe

I like this recipe because it combines the unique flavor of pistachio with the classic chewy blondie texture. I also like how versatile it is—sometimes I keep them plain, other times I add chocolate chips for extra indulgence. They cut beautifully into squares, making them perfect for parties, potlucks, or just enjoying with coffee or tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pistachio butter
1 cup light brown sugar
1 cup all-purpose flour
1 tsp baking powder
2 large eggs
1 tsp pure vanilla extract
½ tsp salt
½ cup semi-sweet chocolate chips (optional)

Directions

1. I preheat my oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I cream the pistachio butter and brown sugar until light and fluffy.

4. I beat in the eggs one at a time, then add the vanilla extract.

5. I gradually fold in the dry ingredients until just combined. If I want, I stir in chocolate chips at this stage.

6. I spread the batter evenly into the prepared dish.

7. I bake for 20–25 minutes, until the edges are golden brown but the center is still slightly soft.

8. I let the blondies cool completely before cutting them into squares.

Servings and Timing

This recipe makes about 16 servings. The total time is 40 minutes, including around 15 minutes of prep and 25 minutes of baking.

Variations

Sometimes I swirl melted white chocolate on top before baking for a pretty finish. I also like sprinkling chopped pistachios over the batter for extra crunch. When I’m in the mood for something sweeter, I drizzle cooled blondies with a simple powdered sugar glaze.

Storage/Reheating

I store the blondies in an airtight container at room temperature for up to 4 days. If I refrigerate them, they last about a week. To freeze, I wrap each blondie in plastic wrap and store them in a freezer-safe bag for up to 3 months. When I want to reheat, I warm one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

FAQs

Can I use peanut butter instead of pistachio butter?

Yes, I can substitute peanut butter or almond butter, but the flavor will be different.

Do I need to use chocolate chips?

No, I like them plain too, but chocolate chips add extra sweetness.

Can I double this recipe?

Yes, I bake it in a 9×13-inch pan and increase the baking time slightly.

How do I know when the blondies are done?

I look for golden edges and a center that looks set but still soft.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend.

Why are my blondies too dry?

They may have baked too long. I take them out when the center is just slightly soft.

Can I make my own pistachio butter?

Yes, I blend shelled pistachios in a food processor until smooth.

Can I add other mix-ins?

Yes, I sometimes add dried cranberries, coconut, or white chocolate chips.

Do these blondies need frosting?

No, I like them as they are, but a drizzle of glaze works well for a sweeter finish.

How thick should the blondies be?

In an 8×8 pan, they bake up about an inch thick, which gives them a nice chewy texture.

Conclusion

I love making these Pistachio Butter Blondies because they’re quick, delicious, and always a hit. With their chewy texture and rich pistachio flavor, they’re perfect for sharing or enjoying as a simple treat. Whether I keep them plain or add mix-ins, they never disappoint.