How to Make Pistachio Blondies
Follow these simple steps to bake your Pistachio Blondies:
Step 1: Prepare the Baking Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, beat the softened butter and light brown sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
Step 3: Combine the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 4: Add Pistachios and Optional Ingredients
- 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
- Pour the batter into the prepared baking pan, spreading it evenly.
- 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.
- Avoid overbaking to keep the blondies soft and chewy.
Step 6: Cool and Serve
- Let the blondies cool in the pan for about 10 minutes.
- Use the parchment paper to lift the blondies out of the pan and transfer them to a wire rack to cool completely.
- 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.