The Best Blondie Recipe

Finely ground pistachios enrich every mouthful of this cake! Whipped honey mascarpone icing completes the pistachio cake.  

– ¾ cup unsalted butter melted and slightly cooled (170 grams) – 1 cup packed light brown sugar (200 grams) – ¾ cup granulated sugar (150 grams) – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 2 cups all-purpose flour spooned & leveled (250 grams) – 1 teaspoon baking powder – ½ teaspoon salt – 1 cup white chocolate chips optional (190 grams)



Heat the oven to 350°F (177°C). Cover a 9x13-inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal.


Mix melted butter, brown sugar, and granulated sugar in a large bowl. Whisk eggs and vanilla until blended.


Mix the flour, baking powder, and salt until just mixed, then stir in the white chocolate chips. Place the batter in the 9x13 pan and distribute evenly.


Bake until the top is firm and gently browned, 28–32 minutes. Before cutting into bars, remove the pan from the oven and cool on a wire rack.


Also See: 

Pistachio Cake Recipe