If you’re a fan of bright, citrusy desserts with a twist, these Lemony-Pistachio White Chocolate Brownies—or “Lemonies”—are right up your alley. Inspired by the recipe at Coté Maison, these blondie-style brownies combine a rich yet tender base, a punch of lemon, crunch from toasted pistachios, and creamy white chocolate. They’re perfect for a sunny afternoon, a summer party, or whenever you want a dessert that’s both refreshing and indulgent.
Why These “Lemonies” Are Special
- Rich yet light brownie base: Unlike dense traditional brownies, these have a fudgy, moist texture that melts in your mouth.
- Vibrant lemon flavor: Lemon zest and juice lend a bright tang that plays beautifully with the sweetness of white chocolate.
- Pistachio crunch: Toasted pistachios add a toasty, nutty contrast in every bite.
- White chocolate indulgence: Chunks of creamy white chocolate add luxurious sweetness and melty pockets.
Ingredients
- Unsalted butter, melted
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder (if used—many recipes skip it for fudgy texture)
- Lemon zest (from organic lemons preferred)
- Freshly squeezed lemon juice
- White chocolate (chopped or chips)
- Shelled pistachios, toasted and roughly chopped
- Pinch of salt (optional, to balance flavors)
Instructions
- Prepare the oven and pan
Preheat your oven (around 170 °C / 340 °F). Line a square or rectangular baking pan with parchment paper, leaving some overhang to lift the brownies out later. - Mix the batter
In a bowl, whisk together melted butter and sugar until smooth. Add eggs one by one, beating well after each addition. Stir in lemon zest and juice for that bright flavor. - Add dry ingredients
Gently fold in flour (and baking powder if using) until just combined—overmixing will make the brownies tough. - Add mix-ins
Fold in most of the white chocolate and pistachios, reserving some to sprinkle on top later. - Bake
Spread the batter evenly in the prepared pan. Sprinkle remaining white chocolate and pistachios on top. Bake until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (usually ~20–25 minutes, depending on thickness). - Cool & cut
Let the brownies cool completely in the pan (this helps them set). Use the parchment overhang to lift them out, then cut into squares or rectangles. - Serve & enjoy
These brownies are delicious on their own or with a dollop of whipped cream, a sprinkle of powdered sugar, or even a scoop of vanilla ice cream.
Tips & Serving Suggestions
- Zest smartly: Use only the yellow part of the lemon rind for zest—avoid the white pith, which can be bitter.
- Pistachio prep: Toasting the nuts on a dry pan for a few minutes enhances their aroma—let them cool before chopping.
- Adjust sweetness: Depending on your white chocolate, you may want to reduce the sugar slightly.
- Make ahead: These keep well—store in an airtight container at room temperature for several days, or freeze for longer storage.