Dark Chocolate Chunk Pistachio Blondies Recipe
These Dark Chocolate Chunk Pistachio Blondies combine the rich flavors of roasted pistachios and dark chocolate chunks with a subtle hint of matcha powder. Featuring a moist, buttery texture and a sprinkle of flaky sea salt on top, this delightful dessert is perfect for any occasion. Ready in just 35 minutes and yielding 16 generous servings, these blondies offer a unique twist on classic blondies with a nutty, slightly earthy flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Blondie Base
- ½ cup (65g) roasted salted pistachios (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 tbsp (100g) salted butter, melted
- ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
Dry Ingredients
- ¾ cup plus 2 tbsp (120g) all-purpose flour
- 1 teaspoon matcha powder
- ¼ tsp salt
- ⅛ tsp baking powder
Add-ins and Toppings
- 1 cup (142g) coarsely chopped dark chocolate
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal of the baked blondies.
- Make Pistachio Paste: Place the roasted salted pistachios into a small food processor and pulse until the nuts are very finely ground. Add the olive oil and continue to grind until the mixture forms a thick, coarse paste; it will not be completely smooth but should be thick enough to incorporate into the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, egg yolk, light brown sugar, granulated sugar, vanilla extract, and almond extract until the mixture is smooth, creamy, and well combined. Slowly add the melted salted butter and mix it in thoroughly. Then incorporate the pistachio paste into the wet mixture, ensuring an even blend.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, salt, and baking powder to evenly distribute the dry ingredients.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and gently fold them together until mostly incorporated, allowing a few streaks of flour to remain visible. Carefully fold in the chopped dark chocolate chunks until they are evenly distributed throughout the batter.
- Spread Batter and Add Toppings: Using a small offset spatula, spread the thick batter evenly into the prepared baking pan. Sprinkle the additional ground pistachios evenly over the top.
- Bake: Bake the blondies in the preheated oven for 22-25 minutes, or until the edges are golden and the center is still slightly soft when gently pressed.
- Cool and Finish: Remove the pan from the oven and transfer it to a wire rack to cool completely. While the chocolate is still soft but just before fully set, sprinkle flaky sea salt on top. Once fully cooled, use the parchment paper overhang to lift the blondies out of the pan and slice into 16 pieces. Serve and enjoy!
Notes
- For best results, use room temperature eggs to ensure smooth mixing.
- Don’t overfold the batter; leaving a few streaks of flour helps keep the blondies tender.
- The pistachio paste should be thick but slightly coarse — avoid over-processing to a smooth nut butter consistency.
- Flaky sea salt on top enhances the flavor by balancing the sweetness and deep chocolate notes.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to substitute the dark chocolate chunks with semi-sweet if preferred.
