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Dark Chocolate Chunk Pistachio Blondies
Thick, chewy, fudgy and delicious pistachio blondies with dark chocolate based on my popular Salted Pistachio Chocolate Chunk Cookies. These bars are incredible, and if you love pistachios, then you will be in heaven!
Ingredients
- ½ cup (65g) roasted salted pistachios (no shell) no shell
- 1 tablespoon (15ml) olive oil
- 1 large egg, at room temperature
- 1 large egg yolk
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 7 tablespoon (100g) salted butter melted
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ¾ cup plus 2 tbsp (120g) all-purpose flour
- 1 teaspoon matcha powder
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 1 cup (142g) coarsely chopped dark chocolate plus extra for topping
- 2 tablespoon ground pistachios for topping
- flaky sea salt for topping
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat the oven to 350°F. Line a 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at each side for easy removal.
- Prepare the pistachio paste. Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste. It won’t be smooth like peanut butter, but it will be thick and coarse.
- Prepare the blondie batter. 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.
- Combine 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). Add the chocolate chunks and fold them through until evenly combined.
- Use a small offset spatula to spread the thick batter into the prepared pan, sprinkle extra ground pistachios on top then bake for 22-25 minutes until golden around the edges and still slightly soft in the middle. Transfer pan to a wire rack to cool completely. Top with flaky sea salt before the chocolate sets complete, then once cooled, slice and enjoy!
