Small Batch White Chocolate Pistachio Blondies
February 26, 2026
A buttery, nutty blondie made in a loaf pan for when you want something sweet without baking for a crowd!
Small Batch White Chocolate Pistachio Blondies are perfect when you don’t need a full tray of dessert sitting on your counter. They’re buttery, golden, and packed with creamy white chocolate and salty pistachios. You still get that classic, rich blondie flavor with a subtle twist, just in a perfectly scaled-down version.
Flavor Profile
These blondies are rich from the melted butter and brown sugar, which gives them that soft, slightly chewy center. The pistachios add a subtle roasted nuttiness and just enough crunch. The white chocolate melts into creamy little pockets that balance the salty notes perfectly. The edges bake up lightly crisp while the center stays tender and dense.
Why You’ll Love This Recipe
- Small batch. Perfect for small servings without overdoing it.
- Loaf pan bake. No special equipment, no giant tray.
- Buttery texture. Soft center with golden edges.
- Sweet and salty balance. Brown sugar depth, pistachio crunch, creamy white chocolate.
- Quick bake time. Ready in under 30 minutes.
The Twist
The twist is the true small-batch format. Instead of a traditional big-pan blondie, this recipe is scaled to a loaf pan using just one egg yolk. That adjustment keeps the texture rich and dense while giving you bakery-style bars without making a full tray. It feels intentional and a little elevated compared to the standard blondie batch.
Ingredient Highlights
- Brown Sugar: Adds moisture and a deeper caramel flavor than white sugar.
- Egg Yolk: Keeps the texture rich and dense without making a full batch.
- Pistachios: Lightly salted works beautifully to balance the sweetness. Chop them roughly for texture.
- White Chocolate Chips: Melt into creamy pockets throughout the bars. Use a good-quality brand for the best flavor.
- Butter: Melted butter gives these blondies that chewy, glossy base.
Small Batch White Chocolate Pistachio Blondies
Ingredients
- ½ cup melted butter
- ½ cup brown sugar, packed
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped pistachios
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment, leaving overhang on the sides.
- Whisk together melted butter and brown sugar until glossy and smooth. Add egg yolk and vanilla and whisk until thickened slightly.
- Stir in flour, baking powder, and salt just until combined. Do not overmix.
- Fold in pistachios and white chocolate chips.
- Spread evenly into the pan and smooth the top.
- Bake 20 to 22 minutes, until the top is lightly golden and the center looks just set. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely before slicing for clean edges.
FAQ
Can I use a whole egg instead of just the yolk?
Using a whole egg will make the texture more cakey and slightly less dense. For classic blondie chew, stick with the yolk.
Can I double this recipe?
Yes. Double it and bake in an 8×8-inch pan. Baking time may increase slightly, so watch the center.
Do I need to toast the pistachios first?
Not required, but toasting them briefly will deepen the nutty flavor.
How do I know when they’re done?
The top should look lightly golden and set. A toothpick inserted should come out with moist crumbs, not wet batter.
Can I add almond extract?
Yes. A small splash enhances the pistachio flavor beautifully. Use it sparingly since it’s strong.
Sprinkle of Fun
Slice these up, pour something warm and cozy in a mug, and put on a comfort show while you “accidentally” go back for a second square.
Suggested Recipes
If you like Small Batch White Chocolate Pistachio Blondies, then you’ll love the recipes below.
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