Chocolate Chunk Pistachio Blondies

These Salted Chocolate Chunk Pistachio Blondies are a spin on my very popular Salted Pistachio Chocolate Chunk Cookies and they are equally delicious and even easier to make since they're baked in one pan with no chill time! They're loaded with ground salted pistachios, big dark chocolate chunks and topped with flaky salt. They are thick with a slightly fudgy texture and chewy edge pieces that get caramelized golden brown. There are rich buttery undertones from the roasted pistachios that complement the buttery brown sugar base. I really think you will love this recipe. If you enjoy making blondies, check out my Hazelnut Brown Butter Blondies and my Salted Espresso Chocolate Chunk Blondies.

WHY THIS RECIPE WORKS

• Chewy pistachio blondies - if you like blondies with a chewy and slightly fudgy texture, then you will certainly enjoy these.
• Golden brown and caramelized edges - the top is nicely golden and the edges have a satisfying caramel flavor from browning reactions.
• Rich butterscotch flavor - these bars have a deep rich buttery brown sugar flavor that is not overly sweet with underlying notes of natural vanilla.
• Roasted pistachios - there's so much pistachio flavor in each bite. The deep green color is natural from both pistachios and a bit of matcha powder to enhance it and also add earthy flavor. For the most flavor, I recommend roasting the pistachios. These salted roasted pistachios are very convenient.
• Dark chocolate chunks - I love the big puddles of dark chocolate through these bars.

INGREDIENTS FOR PISTACHIO BLONDIES

Here are some on the key ingredients for this recipe. For a full list of ingredients, check out the recipe card at the bottom of the post.

• Salted butter - this recipe uses butter as the base for the batter. You can use unsalted or salted butter, but salted butter really enhances the buttery pistachio flavor. If you use unsalted butter, then double the amount of added salt in the recipe.
• Oil - you need a bit of oil to make a pistachio paste that you mix into the blondie batter. I like to use olive oil, but any vegetable oil will work.
• Roasted salted pistachios (no shell) - the lovely green color of these bars comes naturally from the pistachios and a bit of matcha powder. For the most flavor, you should roast the pistachios before grinding them or use these roasted salted pistachios.
• Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy caramelized edges. I wouldn't recommend reducing the sugar because it will compromise the chewy texture.
• Brown sugar - you can use light or dark brown sugar for this recipe. I prefer light brown sugar so that the molasses doesn't overpower the taste of the pistachios.

• Pure vanilla extract - good vanilla is essential to making delicious desserts. I like this Madagascar Bourbon Vanilla extract.
• Almond extract - this is optional, but it adds nice floral notes that complement the pistachio flavor.
• Egg - you'll need one whole egg plus one egg yolk for this recipe. The extra yolk adds the right amount of moisture and fat to keep these blondies fudgy.
• Salt - don't leave out the salt! It really elevates the rich buttery, caramel flavors! It also enhances the pistachio taste and balances the sweetness.
• Matcha powder - this is optional, if you have it or want to try it, but it will really enhance the green color and it also adds a nice earthy taste that complements the pistachios. If you leave it out the blondies will simply have a more earthy brownish green color. I love this ceremonial grade matcha powder that has an intense emerald green color and great health benefits.
• All purpose flour - regular unbleached all-purpose flour makes the best chewy blondies and brownies.
• Dark chocolate chunks - this is important! I highly recommend using bar chocolate, that is, chunks that you chop up from a bar of chocolate instead of chocolate chips. Why? That is because chocolate that is made into bars, also known as "tablets" has a higher cocoa butter content and typically melts smoother than chocolate chips to give you puddles of chocolate. I love this effect! Chocolate chips will hold their shape and spread less.
• Flaky sea salt - this really amps up the flavor of the chocolate and pistachios! It also adds lovely crunch.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the pistachio paste. Add pistachios to the bowl of a food processor and process until they form fine crumbs. Add the oil and process until it clumps together as a paste.
• STEP 2). Prepare the blondie batter. Combine wet ingredients. Place egg, yolk, both sugars, vanilla extract and almond extract in a large bowl and mix well until smooth and creamy-looking. Add melted butter and mix in it. Add pistachio paste and mix it through.
• STEP 3). Combine dry ingredients. Place flour, matcha powder, salt and baking powder in a medium bowl and whisk well to blend evenly. Add this dry mixture to the wet ingredients and fold them in until mostly incorporated but before all of the flour is absorbed (i.e. a few streaks of flour are still remaining).
• STEP 4). Mix in chocolate. Add the chocolate chunks and fold them through until evenly combined.
• STEP 5). Bake. Spread the thick batter into the prepared pan, sprinkle extra ground pistachios on top then bake for about 25 minutes until golden around the edges and still slightly soft in the middle. Transfer pan to a wire rack and let cool completely. Slice and enjoy!

EXPERT BAKING TIPS

• Roast your nuts. This is non-negotiable for this recipe. If you do not roast the nuts (or use pre-roasted pistachios), they will be bland and their flavor will be so mild that the caramelization of the cookie dough will over-power the taste.
• Make a pistachio paste. This is the key to getting a rich pistachio flavor right through the batter. The oil will help to carry the flavors so they permeate throughout. ! Just a teaspoon in this recipe is the key to making them stay chewy for days.
• Don't skip the salt. The right amount of salt is so important to enhance the pistachio taste and a bit of flaky salt on top makes the flavors pop!
• Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.

RECIPE FAQ

STORAGE AND FREEZING

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