Unpopular opinion: blondies are better than brownies. These rich squares are full of roasted pistachios, white chocolate. and brown butter. Make them and you'll be the most popular person at the party.
Bonus: No stand mixer required!
Yield: 36 blondies
Total cook time: 1 hour
- Flour: 1-1/2 cups (195g)
- Baking Powder: 1 teaspoon (6g)
- Table Salt: 1/2 teaspoon (3g)
- Dark Brown Sugar: 1-1/2 cups (285g)
- Eggs (Large): 2
- Unsalted Butter: 12 tablespoons (1 1/2 sticks)
- Vanilla Extract: 1 tablespoon
- Pistachios (Shelled, Roasted, Unsalted): 1 cup (115g)
- White Chocolate Chips: 1 cup (180g)
A Few Notes:
- Important: Don't over bake these! A dense and gooey blondie that's a minute underdone is way better than a hard one.
- Watch your brown butter carefully - there's about a 5 second difference between deliciously golden butter and burnt regret.
- Your pistachios didn't come roasted? No problem! Put them on a baking sheet and pop them in the preheated oven for 5-7 minutes, shaking the pan halfway through.
- Don't want to use pistachios? Fine by me! Sub 1 cup toasted pecans or walnuts, or skip the nuts altogether.
- I think these are delicious chilled (if you're into that kind of thing)
Pairs Well With:
*Special equipment: 9x13 inch baking pan
The How To:
Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with a long strip of foil or parchment paper that hangs over the short sides of the pan. Butter the foil/parchment paper and any parts of the pan not covered by it.
In a medium saucepan, melt your butter over medium-low heat. Cook, whisking often, until butter turns a deep amber color and smells deeply nutty and delicious. Remove from heat to cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk your brown sugar and browned butter together until smooth. Whisk in eggs and vanilla extract. Gently mix in flour mixture with a rubber spatula - careful not to over-stir! Fold in roasted pistachios and white chocolate chips.
Spread evenly in your prepared pan and smooth the top with your rubber spatula. Bake at 350 degrees F for 22-25 minutes, until golden and slightly crackly. Let blondies cool in pan for 10 minutes, then lift them out of the pan using foil sling and cool completely on a wire rack. Cut into 2 inch squares. Devour.
*Keeps out on the counter (in an airtight container) for up to a week.