Gluten Free Dark Chocolate, Pistachio, & Sea Salt Blondies (Edit recipe)

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If you're craving a rich, indulgent treat that's both gluten-free and packed with flavor, these Dark Chocolate Pistachio Blondies are a must-try! With a perfect balance of sweet and salty, these blondies are studded with melty dark chocolate chips and crunchy pistachios, creating an irresistible texture in every bite. Topped with a drizzle of dark chocolate, crushed pistachios, and a sprinkle of sea salt, this recipe is the ultimate crowd-pleaser!

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	418
Fat:	25 g
Carbohydrates:	42 g
Protein:	10 g
Cholesterol:	42 g
Sodium:	330 mg
Fiber:	5 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 16

Ingredients

1 cup Unsalted Butter, melted
0.75 cup Brown Sugar
0.75 cup Granulated White Sugar
2 Eggs
1 Egg Yolk
1 Tbsp Vanilla Extract
2.25 cups Gluten Free Flour
2 tsp Cornstarch
1 tsp Baking Powder
1 tsp Salt
1.5 cups Dark Chocolate Chips
1 cup raw Pistachios

For the topping:

0.5 cup Dark Chocolate Chips
0.5 cup raw Pistachios, chopped
1 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F and line a 9x13 pan with parchment paper.
In a large bowl, melt the butter and combine with the brown and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined.
In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients.
Gently fold the dark chocolate chips and pistachios into the batter.
Spread the batter into the 9x13 pan and bake for 30-35 minutes or until a toothpick comes out clean.
Cool the blondies for about an hour.
Melt the dark chocolate chips and drizzle across the top of the blondies. Then sprinkle with crushed pistachios and sea salt. Let chill for 30 minutes or until the chocolate is set and then slice into squares.