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Pistachio Blondies

Pistachio Blondies: Creamy Cheesecake Meets Chewy Bliss

Delight in these Pistachio Blondies, a creamy cheesecake and chewy blondie fusion featuring rich pistachio swirls.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 1/2 cup Unsalted Butter Provides a rich and buttery base; use unsalted to control saltiness.
  • 1 cup Light Brown Sugar Adds sweetness and a chewy texture while preventing the pistachio flavor from being overshadowed.
  • 1 whole Egg Contributes structure.
  • 1 yolk Egg Yolk Creates optimal texture.
  • 1 teaspoon Vanilla Extract Enhances overall flavor and complexity.
  • 1 ¾ cups All-Purpose Flour Offers structure without heaviness.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Forms the creamy cheesecake layer.
  • 1/3 cup Granulated Sugar Sweetens the cheesecake layer.
For the Pistachio Swirl
  • 1/4 cup Pistachio Paste Provides distinct pistachio flavor.
  • Green Gel Food Coloring Optional, adds a vibrant touch.

Equipment

  • medium saucepan
  • 8x8-inch baking pan
  • Electric mixer
  • Spatula
  • Whisk
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper.
  2. Melt 1/2 cup of unsalted butter over low heat, then mix in 1 cup of light brown sugar until smooth.
  3. Whisk in one whole egg, one yolk, and 1 teaspoon of vanilla extract until shiny and well combined.
  4. Sift in 1 ¾ cups of all-purpose flour with a pinch of salt and gently fold it into the mixture until just combined.
  5. Spread the blondie batter evenly into the prepared pan using an offset spatula.
  6. Beat together 8 ounces of cream cheese and 1/3 cup of granulated sugar until creamy, then mix in an egg yolk and another teaspoon of vanilla.
  7. Stir in 1/4 cup of pistachio paste into the cheesecake mixture, adding green gel food coloring if desired.
  8. Dollop the cheesecake layer over the blondie base and swirl in remaining pistachio paste using a knife.
  9. Bake for 30 to 35 minutes until edges are golden brown and center is set but slightly jiggly.
  10. Allow to cool for 10 minutes, then lift out and cool completely on a wire rack before refrigerating for at least one hour.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Allow blondies to cool completely before refrigerating for easier slicing. Watch bake time carefully to avoid dryness.

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