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Pistachio-Matcha Blondies by Robin Asbell

Pistachio-Matcha Blondies

Pistachios Star in these crave-worthy bars.


  • 1 cup unbleached flour
  • 1 teaspoon matcha tea
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup raw pistachios divided
  • 1-2 teaspoons oil for making nut butter
  • 4 ounces butter or buttery sticks margarine softened
  • 1 cup light brown sugar
  • 2 large eggs or 2 Tbs ground flax whisked with 1/3 cup water
  • 1 teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1/2 cup powdered sugar
  • 1/2 teaspoon matcha powder
  • 1 1/2 tablespoons milk or almond milk to thin


  • Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment, letting the paper hang over the edges at two sides. Use a little of your butter or margarine to grease the pan and paper. In a small bowl, whisk the flour, matcha, baking powder, baking soda and salt.
  • In a Vitamix or food processor, grind half of the pistachios to butter, adding the canola oil as needed to make a thick paste. Scrape into a bowl and let cool.
  • In a stand mixer or with an electric mixer in a large bowl, beat the softened butter or margarine. Add the brown sugar and beat until fluffy, scraping down a couple of times. Beat in the eggs or egg replacer and vanilla, and scrape again. Beat in the pistachio butter. Mix in the flour mixture, stopping to scrape the sides when it is mixed, then add the remaining pistachios and chocolate chips.
  • Spread the batter in the pan and bake for about 30 minutes, until the top is golden and crinkled, but the center is still a little raw. Cool on racks.
  • Use the parchment to lift out the blondies and cut them 4 x 4 into 16 squares.