Pistachio Cream Blondies
Indulge in the ultimate pistachio lover’s dream with these rich and decadent Pistachio Cream Blondies.
This recipe, crafted by Matt Othold (@mattaroons), takes blondies to the next level by incorporating the luxurious Black Milk Pistachio Cream into a chewy, buttery blondie batter.
The result? A gooey, fudgy texture with pockets of white chocolate and crunchy pistachios in every bite.
Pistachio Cream Blondies
Rated 4.4 stars by 8 users
Category
Blondie
Prep Time
20 minutes
Cook Time
30 minutes
Indulge in the ultimate pistachio lover’s dream with these rich and decadent Pistachio Cream Blondies. This recipe, crafted by Matt Othold (@mattaroons), takes blondies to the next level by incorporating the luxurious Black Milk Pistachio Cream into a chewy, buttery blondie batter. The result? A gooey, fudgy texture with pockets of white chocolate and crunchy pistachios in every bite.
The combination of light brown sugar and caster sugar gives these blondies the perfect balance of sweetness and chew, while melted butter adds a rich depth of flavor. The addition of vanilla enhances the nutty notes, and the contrast between the creamy pistachio filling and crisp, golden edges makes each square irresistibly moreish. A final drizzle of melted pistachio cream swirled into the top before baking creates a beautifully marbled effect, ensuring that every bite is as visually stunning as it is delicious.
For the best texture, patience is key—allowing these blondies to chill in the fridge overnight will give them the ultimate fudgy consistency. Whether you’re a die-hard pistachio fan or just looking to elevate your blondie game, this recipe is guaranteed to impress. Cut them up, share (or don’t), and enjoy!
Author:
Ingredients
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350g Pistachio Cream
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125g Light Brown Sugar
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125g Caster sugar
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200g Melted Unsalted Butter
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3 Medium Eggs
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1tsp Vanilla Paste
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275g Plain Flour
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250g White Choc Chips
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50g Pistachio Slivers (or Chopped Pistachios)
Directions
1 – In a bowl melt 300g of the Black Milk Pistachio Cream in the microwave for 30secs
2 – Pour this into a lined 9’x9’ lined square tin smoothing out to all corners and sides, give it a little shake to even out and place in the freezer for 1hr to firm up into a frozen slab of pistachio cream.
3 – In a bowl mix together the light brown sugar, the caster sugar and melted butter for 3-5mins till thickens
4 – Add in 3 medium eggs 1 at a time, fully mixing each one in before adding the next one
5 – Add in the vanilla and mix through
6 – Sieve in the plain flour and gently mix through till fully incorporated
7 – Add in the white chocolate chips & pistachio slivers & gently fold them through
8 – Spoon only half the mix into a lined 9’x9’ square tin smoothing out to all corners and sides
9 – Remove the Pistachio frozen slab from freezer, peel away the parchment paper it was on and place on top of the half blondie mix and gently press it down
10 – Spoon on top the other half of the blondie mix and gently spread it out to all corners and sides
11 – Melt the other 50g of pistachio cream in the microwave and drizzle it on top of the blondie and skewer it through the top layer
12 – Bake in a preheated 160 degree c fan oven for 30 mins, leave to cool to room temp for 1hr and ideally place in the fridge min 4hrs or ideally over night to go fudgy, cut up and Enjoy
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