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Pistachio Swirl White Chocolate Blondies

App exclusive

55 min

Dessert

Freezer-friendly

10 ingredients or less
A blondie resembles a brownie in texture but boasts a rich and buttery flavour with a golden, blond colour. It's a close cousin to the classic chocolate brownie, but without cocoa, resulting in a caramel-like taste. This blondie's texture is dense and chewy, with a slightly crispy exterior and a moist, fudgy center. Rich white chocolate and swirls of pistachio crema take this treat over the top. So, sink your teeth into a blondie and savour the blissful blend of sweetness and chewy goodness that this delectable dessert has to offer.

Servings

Total

55 min

Prep

15 min

Cook

35 min

Soak

5 min

Contains

Soy symbol

soy

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Sesame symbol

sesame

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What others say

Caitlen - Jan. 28, 2026, 10:02 p.m.

I made these tonight and they were absolutely delicious!! đŸ„°

The only thing I switched up was using dark chocolate, because I couldn’t find vegan white chocolate anywhere. Also, I made blondie “muffins” and only let them bake at 180 degrees for 13 minutes - so, so good!!

Sarah - Jan. 28, 2026, 4 p.m.

There is not much ‘swirling’ the pistachio crema as the batter is really thick en quite dry.. I already added an extra splash of milk. It’s in the oven right now, smells great. Lets see how it turn out 😊

PUL small logo PUL Team - Jan. 28, 2026, 7:46 p.m.

Heyy Sarah, thanks for sharing! The batter for this recipe is meant to be on the thicker side, but you should still be able to swirl the pistachio crema through the top. In case it's cold/winter on your end, it's possible the batter is firming up, which can make it harder to work with. Adding a small splash of milk is a lovely idea!

It sounds like it’s already smelling great, so we're hopeful it’ll turn out delicious 😊 Let us know how it is once it’s baked ✹

UmmAli - Jan. 23, 2026, 1:30 p.m.

Delicious đŸ€€ I love the nutty flavor the chickpea flour adds to the blondies.

Sophia - Jan. 1, 2026, 3:49 p.m.

Love this recipe! Are there any substitutes for chickpea flour though? 🙂

PUL small logo PUL Team - Jan. 1, 2026, 7:37 p.m.

Hey Sophia! You can likely sub the chickpea flour with an equal amount of all-purpose flour. You could also try oat flour or almond flour, though the texture may turn out a bit different. We haven’t tested these swaps ourselves, so we can’t say for sure how the results will compare, but they should work okay. If you try any of them, let us know how it goes!