Description
These Dark Chocolate Chunk Pistachio Blondies combine the rich flavors of roasted pistachios and dark chocolate chunks with a subtle hint of matcha powder. They feature a moist, buttery texture and a sprinkle of flaky sea salt on top.
Ingredients
Scale
- 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
- ¾ cup plus 2 tbsp (120g) all-purpose flour
- 1 teaspoon matcha powder
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 cup (142g) coarsely chopped dark chocolate
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt
Instructions
- 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.
- Place the roasted salted pistachios into a small food processor and pulse until very finely ground. Add the olive oil and grind until it forms a thick, coarse paste.
- In a large bowl, whisk together the egg, egg yolk, light brown sugar, granulated sugar, vanilla extract, and almond extract until smooth and creamy. Slowly add the melted salted butter and mix in thoroughly. Incorporate the pistachio paste into the wet mixture.
- In a separate bowl, whisk together the all-purpose flour, matcha powder, salt, and baking powder.
- Add the dry mixture to the wet ingredients and gently fold together until mostly incorporated, leaving a few streaks of flour. Fold in the chopped dark chocolate chunks.
- Spread the thick batter evenly into the prepared baking pan. Sprinkle the additional ground pistachios on top.
- Bake for 22-25 minutes, or until the edges are golden and the center is slightly soft.
- Remove from the oven and cool completely on a wire rack. Sprinkle flaky sea salt on top while the chocolate is still soft. Lift out using the parchment paper and slice into 16 pieces.
Notes
- Store blondies in an airtight container at room temperature for up to one week.
- Use high-quality dark chocolate for the best flavor.
- For a nut-free version, substitute pistachios with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg