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Fig and Pistachio Blondies

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These chewy, buttery blondies are studded with sweet dried figs and crunchy pistachios for a sophisticated twist on the classic dessert bar. Easy to make and perfect for any occasion, they’re sure to impress with their unique flavor and texture.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (about 115g) dried figs, chopped (stems removed)
  • 3/4 cup (90g) roasted, unsalted pistachios, coarsely chopped
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy lifting, or grease the pan well.
  2. In a medium bowl, melt the butter and let it cool for 2–3 minutes until warm but not hot.
  3. Add the light brown sugar and granulated sugar to the melted butter. Whisk until smooth and creamy, about 1 minute.
  4. Whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and fine sea salt.
  6. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold together just until no dry flour remains. Do not overmix.
  7. Gently fold in the chopped dried figs and pistachios until evenly distributed.
  8. Scrape the batter into the prepared pan and spread into an even layer. Sprinkle with flaky sea salt if desired.
  9. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 1 hour.
  11. Lift the blondies from the pan using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

For gluten-free blondies, substitute a cup-for-cup gluten-free flour blend. To make vegan, use vegan butter and flax eggs. Swap figs for dried apricots or dates, and pistachios for walnuts or pecans if desired. Don’t overmix the batter for the best chewy texture. Blondies freeze well for up to 2 months.

Nutrition

Keywords: fig blondies, pistachio blondies, chewy dessert bars, easy blondies, nutty blondies, dried fig dessert, potluck dessert, brunch bars, homemade blondies, blondie recipe

Find it online: https://tessierecipes.com/fig-and-pistachio-blondies-recipe-best-chewy-dessert-bars/