You could honestly fold pretty much any nut and chocolate-esque combination into this base and it would be fantastic. Pretzel and milk chocolate? Dark chocolate and tasted coconut flakes? Potato chips and peanut butter chips? Yes, yes, and yes. Let the sky be your limit. Just be sure to not over mix the batter, keep an eye on it while baking (don’t let it get too brown!), and let cool 20 or so minutes before slicing to let the bars set.
Hope you try them!
Salted Pistachio & White Chocolate Blondies
Yield: one 8 x 8 pan, 16 bars (if you’re being generous)
Ingredients
8 tablespoons (4 oz) unsalted butter
2/3 cup packed light or dark brown sugar
6 ounces quality white chocolate, chopped
6 ounces salted pistachios, coarsely chopped
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Flaky salt, for sprinkling
Directions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving an overhang; set aside.
Cut 8 tablespoons unsalted butter into 1/2-inch cubes and melt in a small saucepan over medium heat. Continue cooking, swirling the pan constantly, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes. Immediately scrape into a large heatproof bowl and add brown sugar. Mix well to combine. Set aside and let cool for 15 minutes.
Meanwhile, coarsely chop white chocolate into 1/2-inch pieces and chunks. Add to a small bowl with chopped pistachios.
Once butter mixture is cooler, add 1 large egg, yolk, and 1 tablespoon vanilla extract to the browned butter and whisk until smooth and glossy. Add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Stir with a rubber spatula until a thick batter forms. Add white chocolate and pistachios, then fold into the batter.
Transfer the batter into the prepared baking pan and smooth into an even layer. Scatter flaky salt over the top.
Bake until the edges are browned and pulling away from the pan, and a tester inserted in the center comes out with just a few moist crumbs, 23 to 28 minutes. Cool in the pan at least 20 minutes. Cut into 16 squares. Enjoy!
Storage: Leftover blondies can be stored in an airtight container at room temperature for up to 3 days.
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