Easy Pistachio Blondies (No Brown Sugar)
Pistachio and blondie lovers, I made these ones for you. My Pistachio Blondies are tender, slightly chewy, and packed with roasted pistachios for a rich, nutty flavor and satisfying crunch. Of course I added some milk chocolate chips for creamy pockets of sweetness which pairs beautifully with the lightly salted pistachios. And the best part? They are made without brown sugar, while still delivering that rich, buttery blondie texture.
Ingredients
- 1 1/2 Cups (300g) Sugar
- 2 Tablespoons Light corn syrup (or honey)
- 1 Cup (225g) Unsalted melted butter
- 2 Large Eggs at room temperature
- 1 teaspoon Vanilla extract
- 2 Cups (240g) All-purpose flour
- 1 Cup (150g) Chopped toasted pistachios
- 1 Cups (170g) Milk chocolate chips
- 1/2 Cup (75g) Chopped toasted pistachios (for topping, optional)
Instructions
- Preheat your oven to 340°F, then grease one 8-inch square pan. Line it with parchment paper, leaving some excess paper hanging over the sides for easy lifting.
- Measure the sugar (300g) in a large mixing bowl, then use a fork, or your fingers to rub the corn syrup (2 Tablespoons) into the sugar until it resembles the texture of light brown sugar.
- Pour in the melted butter (225g), then mix in the vanilla extract (1 teaspoon) followed by the eggs.
- Add the flour (240g) making sure to add the pistachio (150g) and chocolates chips (170g) once half of the flour has been incorporated.
- Spread the dough into the prepared pan, and bake over the middle oven rack for 30 minutes. The cake is ready when the sides are set and golden brown, and the center is light golden and just set.
- Remove from the oven and allow the cake to cool completely before removing it from the pan and slicing.
- Store at room temperature for up to 5 days, covered, or in a cookie jar. Leftovers can be wrapped in plastic wrap and frozen inside a freezable bag.