Pistachio-Coconut Blondies

1 week ago 6

Democracy Dies successful Darkness

clock1 hr courseDessert

4.0 (141)

By Amanda Saab

These pistachio-coconut blondies, accented by cinnamon and crushed caraway, are inspired by meghli, a celebratory Lebanese atom pudding often made aft the commencement of a baby. The flavors and chewy texture of these blondies reinvent this beloved dessert.

From cook and nutrient writer Amanda Saab, of the blog Amanda’s Plate.

Ingredients

measuring cup

Servings: 24 (makes 1 9-by-13-inch slab)

16 tablespoons (2 sticks/227 grams) unsalted butter, melted
1 1/4 cups (275 grams) packed airy brownish sugar
1/2 cupful (100 grams) granulated sugar
2 ample eggs, astatine country temperature
1 ample ovum yolk, astatine country temperature
2 teaspoons vanilla extract
2 1/4 cups (280 grams) all-purpose flour
1 1/2 teaspoons crushed cinnamon
1 spoon crushed caraway
1/2 spoon good salt
1/2 spoon baking powder
1 cupful (120 grams) coarsely chopped earthy unsalted pistachios, positive 2 tablespoons for optional garnish
1/2 cupful (43 grams) shredded unsweetened coconut, positive 2 tablespoons for optional garnish

Nutritional Facts

Per 2-inch square

Calories
219
Fat
12 g
Saturated Fat
6 g
Carbohydrates
26 g
Sodium
68 mg
Cholesterol
44 mg
Protein
3 g
Fiber
1 g
Sugar
16 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook and nutrient writer Amanda Saab, of the blog Amanda’s Plate.

Tested by Matt Brooks.

Published December 4, 2023

Updated March 17, 2026