Pistachio Blondies

How to Make Pistachio Blondies

Follow these simple steps to bake your Pistachio Blondies:

Step 1: Prepare the Baking Pan

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, beat the softened butter and light brown sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract until combined.

Step 3: Combine the Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 4: Add Pistachios and Optional Ingredients

1. Fold in the chopped pistachios gently. If using any optional add-ins like white chocolate chips or dried cranberries, fold them in now.

Step 5: Bake

1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Bake for 25-30 minutes, or until the blondies are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
3. Avoid overbaking to keep the blondies soft and chewy.

Step 6: Cool and Serve

1. Let the blondies cool in the pan for about 10 minutes.
2. Use the parchment paper to lift the blondies out of the pan and transfer them to a wire rack to cool completely.
3. Cut into squares or rectangles before serving.

Tips for Perfect Pistachio Blondies

• Use Fresh Pistachios: For the best flavor, use high-quality pistachios. Pre-shelled pistachios are convenient, but shelling them yourself can enhance freshness.
• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for a smoother batter.
• Mix Carefully: Avoid overmixing the batter to prevent tough blondies. Mix until just combined.
• Customize Add-ins: Feel free to experiment with different add-ins to suit your taste.

Storing and Freezing Blondies

Room Temperature:

• Store blondies in an airtight container at room temperature for up to 3 days. Use parchment paper between layers to prevent sticking.

Refrigeration:

• Keep the blondies in the refrigerator for up to a week. Let them come to room temperature before serving if you prefer a softer texture.

Freezing:

• To Freeze: Wrap individual blondies in plastic wrap or aluminum foil and place them in a resealable freezer bag. They can be frozen for up to 2 months.
• To Thaw: Let thaw at room temperature for a few hours or overnight in the refrigerator.