Pistachio Blondies Recipe

These Pistachio Blondies are here to remind you that the difference between ordinary and extraordinary is that little extra. Yes, that’s a quote from the film Waiting. And yes, the first time Zach ever had a blondie was when he washed dishes at a Ruby Tuesday. They served those blondies a la mode with a little caramel drizzle on top. One of the line cooks served la coca out the kitchen door after the dinner rush. The moral of the story is—you never know who’s making your food unless it’s you, making these Pistachio Blondies yourself instead of walking into Ruby Tuesday 2 minutes before close on a Saturday night. But if you’re into the latter, may God have mercy on the food that arrives at your table.


10 mins


35 mins




  • 1 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1 cup chopped raw pistachios, divided
  • 1 cup packed light brown sugar
  • 1 cup butter, melted completely

  • 2 large eggs, beaten
  • 1 Tbsp vanilla extract
  • 3.4 oz box pistachio pudding mix
  • 2/3 cup semisweet chocolate chips
  • 1/4 cup Pisti cream of pistachio

Pistachio Blondies on a cooling rack

Pistachio Blondies

  1. Preheat the oven to 350Fº. Grease a 9×9” baking pan.
  2. In a medium bowl, stir together flour, baking powder, salt, and baking soda until well-combined.
  3. In a separate medium sized bowl, mix together brown sugar and melted butter until well-combined.
  4. Add in beaten eggs, vanilla, and pudding mix to the brown sugar mixture. Once combined, stir in flour mixture and mix until combined.
  5. Fold in ½ cup of chopped pistachios and all of chocolate chips until evenly distributed.
  6. Spread batter into prepared baking pan.
  7. Top batter with other ½ cup of chopped pistachios.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for at least an hour.
  9. Heat cream of pistachio in microwave for about 30 seconds or until loose, being careful not to overheat (it will seize up if overheated). If you’re having trouble with getting the pistachio cream loose enough to drizzle, add 1 tsp coconut oil and heat for an additional 10 seconds. Stir to combine then drizzle over top of brownies. Let cool for a few minutes then slice and serve.

Pistachio Blondies

Moscato d'Asti

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