Gluten Free Dark Chocolate, Pistachio, & Sea Salt Blondies

If you’re craving something indulgent, my gluten-free dark chocolate pistachio sea salt blondies deliver that perfect balance of chewy, sweet, salty, and slightly crunchy in every bite. They’re rich and buttery like a classic blondie, but with dark chocolate chunks, roasted pistachios, and flakes of sea salt that take ordinary blondies to a whole new level. Whether you’re baking for a cozy weekend treat, dessert for friends, or a sweet snack that feels a little fancy, these blondies always hit the mark.

These blondies are one of my favorite gluten-free recipes because the texture truly delivers — chewy edges, soft centers, and a satisfying bit of crunch from the pistachios and chocolate. Dark chocolate adds depth and a slightly bitter counterpoint to the sweet brown sugar base, while the sea salt brings the whole flavor profile into perfect harmony. They’re decadent without being heavy, and naturally gluten free when you use a quality gluten-free flour blend.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 16

Ingredients:

1 cup Butter, melted

¾ cup Brown Sugar

¾ cup Granulated White Sugar

2 Eggs

1 Egg Yolk

1 tbsp Vanilla Extract

2 ¼ cups Gluten Free Flour

2 tsp Cornstarch

1 tsp Baking Powder

1 tsp Salt

1 ½ cup Dark Chocolate Chips

1 cup Pistachios, shelled

For the topping:

½ cup Dark Chocolate Chips

½ cup Pistachios, chopped

1 tsp Sea Salt

Instructions:

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang so you can lift the blondies out easily once they’re baked.

2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla extract, whisking until fully combined.

4. Slowly stir the dry mixture into the wet mixture until there are no visible streaks of flour. Be careful not to overmix — you want the batter just combined.

5. Fold in dark chocolate chunks and chopped pistachios, reserving a bit of each to sprinkle on top.

6. Spread the batter evenly in the prepared baking pan. Sprinkle the reserved chocolate and pistachios on top, then lightly scatter sea salt flakes over the surface. Bake for 20–25 minutes, or until the edges are golden and a toothpick in the center comes out mostly clean (a few moist crumbs are perfect).

7. Let the blondies cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift them out and slice into squares.

Tips for Perfect Blondies

• Don’t overbake: Gluten-free blondies can dry out if baked too long. Start checking at 20 minutes and pull them when the center still looks slightly soft — they’ll continue setting as they cool.

• Use quality chocolate: Dark chocolate chunks melt beautifully and add rich flavor that pairs wonderfully with the salty crunch of pistachios.

• Roast your own pistachios: If you have raw pistachios, a quick 5-minute toast in a dry skillet amps up the nutty flavor.

• Sea salt makes a difference: A light sprinkle of flaky sea salt on top elevates the sweetness and enhances all the other flavors. I hate to admit it but, the Maldon Flaky Sea Salt really is worth it!

Affiliate Disclaimer: Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. Your support helps me keep this blog going and bring you more recipes and tips — thank you!