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Pistachio Blondies Recipe

Pistachio Blondies Recipe
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★★★★★

5.2 from 6 reviews

Deliciously rich and chewy Pistachio Blondies featuring a buttery blondie base swirled with creamy cheesecake and vibrant pistachio paste. These 8×8-inch pan blondies combine the nutty flavor of pistachios with a luscious cheesecake marble, making a perfect treat for dessert lovers.

Ingredients

Scale

Blondie Base

  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cups (220g) all-purpose flour

Cheesecake Swirl

  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Pistachio Swirl

  • 1/3 cup pistachio paste (store-bought or homemade)
  • Optional: A drop of green food coloring for vibrant swirls

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking.
  2. Make the Blondie Batter: In a large mixing bowl, stir together the melted butter and light brown sugar until the mixture is smooth. Add in the eggs and vanilla extract, mixing until the batter turns glossy and well combined. Stir in the salt and all-purpose flour just until incorporated, being careful not to overmix. Spread the batter evenly into the prepared pan.
  3. Make the Cheesecake Layer: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg yolk and vanilla extract, then mix until everything is fully blended and smooth.
  4. Create the Swirls: Drop spoonfuls of the cheesecake mixture and pistachio paste evenly over the blondie batter. Use a skewer or thin knife to gently swirl the cheesecake and pistachio mixtures together, creating a marbled effect. Be careful not to overmix to maintain distinct swirls.
  5. Bake: Place the pan in the oven and bake for 30 to 35 minutes. The edges should be golden and the center just set with a slight jiggle—it will firm up as it cools.
  6. Cool and Slice: Allow the blondies to cool completely in the pan on a wire rack. For clean slices, refrigerate the blondies for at least 1 hour before cutting into squares.

Notes

  • For a more vibrant green pistachio swirl, add a drop of green food coloring to the pistachio paste before swirling.
  • Make sure the cream cheese is softened to avoid lumps in the cheesecake swirl.
  • Do not overmix the blondie batter to keep the texture tender and chewy.
  • Chilling before slicing helps achieve cleaner cuts and prevents the blondies from crumbling.
  • Store leftover blondies in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: pistachio blondies, cheesecake swirl blondies, nutty dessert, marbled blondies, pistachio dessert

Find it online: https://cookedbycleo.com/pistachio-blondies-recipe/