Description
Indulge in these rich and buttery Dark Chocolate Chunk Pistachio Blondies, a perfect blend of nutty pistachios, smooth matcha, and decadent dark chocolate chunks. These blondies offer a unique twist with a delightful pistachio paste and a delicate sprinkle of flaky sea salt, baked to golden perfection for a soft and chewy texture.
Ingredients
Pistachio Paste
- ½ cup (65g) roasted salted pistachios (no shell)
- 1 tablespoon (15ml) olive oil
Wet Ingredients
- 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 & Toppings
- 1 cup (142g) coarsely chopped dark chocolate
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt (for topping)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving about a 2-inch overhang on each side to easily remove the blondies after baking.
- Make the pistachio paste: Place the roasted salted pistachios in a small food processor and pulse until they are very finely ground. Add the olive oil and continue grinding until the mixture becomes a thick, coarse paste—note it won’t be smooth like peanut butter but should be thick enough to mix in easily.
- Prepare the batter's wet ingredients: In a large bowl, combine the whole egg, egg yolk, light brown sugar, granulated sugar, vanilla extract, and almond extract. Whisk the mixture until it’s smooth and creamy-looking. Stir in the melted butter until fully incorporated, then fold in the prepared pistachio paste evenly.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, salt, and baking powder to ensure even distribution.
- Mix dry ingredients into wet: Add the dry mix to the wet ingredients and fold gently until mostly combined—some flour streaks can remain to avoid overmixing. Fold in the coarsely chopped dark chocolate chunks evenly throughout the batter.
- Bake the blondies: Using a small offset spatula, spread the thick batter evenly into the prepared pan. Sprinkle the top evenly with the additional ground pistachios. Bake in the preheated oven for 22 to 25 minutes, or until the edges turn golden and the center remains slightly soft to the touch.
- Cool and finish: Remove the pan from the oven and set it on a wire rack to cool completely. Before the chocolate fully sets, sprinkle flaky sea salt evenly over the top. Once cooled, use the parchment paper overhang to lift the blondies out of the pan and slice them into 16 servings. Enjoy!
Notes
- Ensure that the egg is at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the blondies tender.
- Using a metal baking pan helps achieve a crisper edge compared to glass or silicone pans.
- Flaky sea salt on top enhances the flavor profile by balancing the sweetness with a subtle salty crunch.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
